In a Slow Cooker
Spicy Fisherman’s Stew
1 (14 ½-ounce) can diced tomatoes
½ cup bottled clam juice
1 small fennel bulb, finely chopped
1 onion, finely chopped
2 (3-inch) strips lemon zest, removed with vegetable peeler
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon cayenne
¾ pound tilapia fillets, cut into 1-inch pieces
½ pound large shrimp, peeled and deveined
½ pound mussels, scrubbed and debearded
⅓ cup chopped fresh flat-leaf parsley
1 Combine tomatoes, clam juice, fennel, onion, lemon zest, garlic, salt, and cayenne in 5- or 6-quart slow cooker. Cover and cook until vegetables are softened, about 4 hours on high.
2 About 30 minutes before cooking time is up, stir tilapia and shrimp into slow cooker; arrange mussels on top. Cover and cook until fish and shrimp are just opaque in center, about 30 minutes longer. Discard lemon zest and any mussels that do not open. Stir in parsley.
PER SERVING (1 ½ cups): 192 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 131 mg Chol, 650 mg Sod, 13 g Carb, 6 g Sugar, 4 g Fib, 30 g Prot, 96 mg Calc.
FYI You can use other mild white-fleshed fish in the tasty stew, including catfish, halibut, and monkfish.