Slow Cooker Seafood Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil2 cloves garlic, finely chopped1 cup sliced baby carrots (1/4 inch thick)3 cups sliced, quartered roma tomatoes (6 large)1/2 cup chopped green bell pepper1/2 teaspoon fennel seed1 cup water1 bottle (8 oz) clam juice1 pound cod (1 inch thick) cut into 1 inch pieces1/2 pound uncooked peeled deveived medium shrimp1 teaspoon Splenda1 teaspoon dried basil leaves1/2 teaspoon salt1/4 teaspoon red pepper sauce2 tablespoons chopped fresh parsley
1. Mix oil and garlic in 3 1/2 to 4 quart slow cooker. Add carrots, tomatoes, bell pepper, fennel seed, water and clam juice; stir.
2. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
3. About 20 minutes before serving, gently stir in cod, shrimp, sugar, basil, salt, and pepper sauce. Cover and cook on high heat setting for 15 to 20 minutes or until fish flakes easily with fork. Stir in parsely.
Serving size is about a cup. 1 serving: 180 calories, 6 grams fat, 5 grams carbohydrates, and 22 grams of protein.
Diet Exchanges: 1/2 starch, 2 1/2 lean meat, 1 vegetable. Carbohydrate Choices: 1/2
2. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
3. About 20 minutes before serving, gently stir in cod, shrimp, sugar, basil, salt, and pepper sauce. Cover and cook on high heat setting for 15 to 20 minutes or until fish flakes easily with fork. Stir in parsely.
Serving size is about a cup. 1 serving: 180 calories, 6 grams fat, 5 grams carbohydrates, and 22 grams of protein.
Diet Exchanges: 1/2 starch, 2 1/2 lean meat, 1 vegetable. Carbohydrate Choices: 1/2
Nutritional Info Amount Per Serving
- Calories: 177.4
- Total Fat: 5.8 g
- Cholesterol: 98.9 mg
- Sodium: 331.5 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.1 g
- Protein: 25.2 g
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