Slow Cooker Seafood Stew

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup sliced baby carrots (1/4 inch thick)
3 cups sliced, quartered roma tomatoes (6 large)
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 cup water
1 bottle (8 oz) clam juice
1 pound cod (1 inch thick) cut into 1 inch pieces
1/2 pound uncooked peeled deveived medium shrimp
1 teaspoon Splenda
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 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