Slow Cooked Seafood Stew

Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafood stew.


6 servings


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-ounce) bottle clam juice
1 pound cod (1 inch thick), cut into 1-inch pieces
1/2 pound shelled deveined uncooked medium shrimp
1 teaspoon granulated (white) sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley


In 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.

Cover; cook on low setting for 8 to 9 hours.

About 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.

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