Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.
Slow-Cooked Fisherman's Wharf Seafood Stew
- Prep Time 35 min
- Total 9 hr 55 min
- Ingredients 17
- Servings 6
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced leek (white and light green portion)
- 2 garlic cloves, chopped
- 1 cup sliced fresh baby carrots (1/4 inch thick)
- 3 cups sliced quartered Italian plum tomatoes (6 large)
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon fennel seed
- 1 bay leaf
- 1 cup dry white wine or water
- 1 (8-oz.) bottle clam juice
- 1 lb. cod (1 inch thick), cut into 1-inch pieces
- 1/2 lb. shelled deveined uncooked medium shrimp
- 1 teaspoon sugar
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
-
Step2Cover; cook on low setting for 8 to 9 hours.
-
Step3About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.
Nutrition
180
Calories
6g
Total Fat
22g
Protein
10g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 180
- Calories from Fat
- 55
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 95mg
- 32%
- Sodium
- 430mg
- 18%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 96%
- 96%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 12%
- 12%
Exchanges:
1/2 Starch; 1 Vegetable; 2 1/2 Lean Meat;Tips from the
Pillsbury Kitchens
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