Meals Matter

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Contributed By: nicolneal
Betty Crocker Slow Cooker meals, appetizers & more

Serve this tasty fish stew over rice along with plenty of hot wheat bread or wheat rolls and a glass of white wine to complete this meal.

Ingredients

2 Large onions, chopped (2 cups)

2 Medium stalks celery, finely chopped (1 cup)

5 cloves Garlic, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 bottle (8 ounces) clam juice

1 can (6 ounces) tomato paste

1/2 cup Dry white wine or water

1 tablespoon Red wine vinegar

1 tablespoon Olive oil

21/2 teaspoons Italion seasoning

1/4 teaspoon Sugar

1/4 teaspoon Crushed red pepper

1 Dried bay leaf

1 pound Firm-fleshed white fish, cut into 1-inch pieces

3/4 pound Uncooked peeled deveined medium shrimp, thawed if frozen

1 can (61/2 ounces) chopped clams with juice, undrained

1 can (6 ounces) crabmeat, drained, cartilage removed and flaked

1/4 cup Chopped fresh parsley

Preparation

1. Mix all ingredients except fish, shrimp, clams, crabmeat and pareley in 5- to 6-quart slow cooker.

2. Cover and cook on high heat setting 3 to 4 hours or until vegetables are tender.

3. Stir in fish, shrimp, clams and crabmeat. Cover and cook on low heat setting 30 to 45 minutes or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

Cook's Notes

A convenience item that is great to have on hand and save time is jarred chopped garlic; 1/2 teaspoon jarred garlic is equal to 1 medium clove 125 mg cholesterol

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