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Slow-Cooker Seafood Stew
Slow-Cooker Seafood Stew
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Prep Time:
20 minutes
Total Time:
5 hours 5 minutes
Savor a rich seafood soup brimming with fresh fish, shrimp, canned crab, clams, and vibrant vegetables.
Ingredients:
  • 2 cups chopped onions
  • 2 medium stalks celery, finely chopped (1 cup)
  • 5 garlic cloves, minced
  • 1 (28-oz.) can diced tomatoes, undrained
  • 1 (8-oz.) bottle clam juice
  • 1 (6-oz.) can tomato paste
  • 1/2 cup dry white wine or water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive or vegetable oil
  • 2 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon sugar
  • 1/4 teaspoon 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
  • 1 (6 1/2-oz.) can chopped clams with juice, undrained
  • 1 (6-oz.) can crabmeat, drained
  • 1/4 cup chopped fresh parsley
Instructions:
  • Combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes, and bay leaf in a 5 to 6-quart slow cooker; mix thoroughly.
  • Cover and cook on High for 4 hours to develop rich flavors and tenderize the dish.
  • Gently combine fish, shrimp, clams with juice, and crabmeat into the stew. Lower the heat to Low, cover, and simmer for an extra 30 to 45 minutes, or until the fish flakes easily with a fork.
  • Right before serving, remove the bay leaf and stir in the fresh parsley.

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