Jocies Crock Pot Seafood Soup

SLOW-COOKER SEAFOOD STEW

Slow-Cooker Seafood Stew image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

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

Steps:

In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Cover; cook on High setting for 4 hours.
Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

JOCIE'S CROCK POT SEAFOOD SOUP

Jocie's Crock Pot Seafood Soup image

I adapted this recipe from one that I saw Rachael Ray make for Oven Roasted Cioppino. I thought that I could change the recipe to account for my family's tastes and so that it would work in my 8.5 quart slow cooker. You may need to adjust the cooking times if you use a different size crock pot. It was yummy and my family really enjoyed it. You can use whatever seafood that you enjoy but do not put it in until near the end of the cooking time as noted, so that the seafood is not overcooked. Please note that you could probably do all of the steps before adding the seafood at the end and place in your crock pot on low for 4 hours or so(depending on your crock pot size and temperature) and then put it on high and add and cook the seafood for the times stated.

Provided by Jociecee

Categories Clear Soup

Time 2h50m

Yield 6-10 serving(s)

Number Of Ingredients 18

Ingredients

4 cups seafood stock (preferably homemade) or 4 cups chicken stock (preferably homemade)
2 cups semi-dry wine or 2 cups dry wine
1/2 cup extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, sliced thin
1 cup chopped Italian parsley
2 cups fresh fennel, sliced in thin strips
1 cup carrot, sliced in thin strips
1 cup celery, sliced in thin strips
2 lbs large scallops
2 lbs mussels (be sure to clean well to avoid grittiness)
1 lb large shrimp
1 (20 ounce) can crushed tomatoes
1 fresh lime
1/2 cup Italian parsley, chopped fine
1/2 cup grated parmesan cheese
salt
black pepper

Steps:

Pour seafood stock, wine, and olive oil into 8.5 quart crock pot.
Add the chopped onion, parsley, and garlic to the liquid, cover, and heat on high setting for one hour.
Add the sliced carrots, fennel, and celery, cover and heat for 30-45 minutes on high.
Add the seafood to the slow cooker and layer in this order: mussels, sea scallops, and shrimp.
Add the juice or one lime, salt, and pepper, and the can of crushed tomatoes.
Cover and cook for 30-45 more minutes on high.
Ladle into serving bowls and sprinkle parmesan cheese and parsley on top.
Serve with pasta, rice, any crusty bread or garlic bread. Another alternative is to serve in round bread bowls.

Nutrition Facts : Calories 667.1, Fat 26.7, SaturatedFat 5, Cholesterol 214.8, Sodium 1173.6, Carbohydrate 27.2, Fiber 4.1, Sugar 6.4, Protein 64.2

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