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id 778
Name Seafood Stew
Main Dish Category Soup, Stew and Chili
Secondary Dish Category Fish and Seafood,
Main Ingredient White Fish
Other Ingredient Shrimp
Number of People 8
List of Ingredients 2 cups chopped onions

2 medium stalks celery, finely chopped (1 cup)

5 garlic cloves, minced

28 oz. can diced tomatoes, undrained

8 oz. bottle clam juice

6 oz. can tomato paste

1/2 cups dry white wine or water

1 T red wine vinegar

1 T olive or vegetable oil

2 1/2 tsp. dried Italian seasoning

1/4 tsp. sugar

1/4 tsp. crushed red pepper flakes

1 bay leaf

1 lb. firm-fleshed white fish, cut into 1-inch pieces

3/4 lb. shelled, deveined, uncooked, medium shrimp, tails removed

6 1/2 oz. can chopped clams with juice, undrained

6 oz. can crabmeat, drained

1/4 cups chopped, fresh parsley
Description In 5 to 6 quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.



Cover, cook on High setting for 4 hours.



Stir fish, shrimp, clams with juice, and crabmeat into stew.  Reduce heat setting to Low; cover and cook 30 to 45 minutes longer or until fish flakes easily with fork.



Just before serving, remove and discard bay leaf.  Stir in parsley.
Time 20 minutes prep + 5 hours cook
Cooking Type CrockPot
Difficulty (1-5) 1
Notes Per serving:  215 calories, 4 g fat (1 g saturated), 125 mg cholesterol, 610 mg sodium, 15 g carbohydrates, 3 g dietary fiber, 5 g sugar, 30 g protein
Origin Betty Crocker
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