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Prepare delicious right in your slow cooker. Cook the spices and veggies in wine and clam juice then finish up with cod and shrimp in stew.
Preparation time: 35 minutes
Cooking time: 9 hours 20 minutes
Servings: 6
Ingredients:
2 tbsp olive oil
1 cup sliced leek (white and light green part)
1 cup sliced fresh baby carrots, into ¼-inch thick
2 garlic cloves, diced
3 cups sliced quartered Italian plum tomatoes
½ cup diced green bell pepper
1 (8 oz.) bottle clam juice
½ tsp fennel seed
1 lb. cod, cut into 1-inch sizes
½ lb. uncooked medium shrimp, shelled and deveined
1 cup water or dry white wine
1 tsp sugar
1 tsp dried basil leaves
¼ tsp hot pepper sauce
½ tsp salt
2 tbsp chopped fresh parsley
1 bay leaf
Directions:
1. Mix oil, garlic and leek together in a 3½ to 4 qt slow cooker. Add the carrots, bell pepper, tomatoes, bay leaf, fennel seed, water or wine and the clam juice, then stir to combine.
2. Cover the slow cooker then cook on low heat setting for 8 to 9 hours.
3. When its about 20 minutes before serving, add the shrimp, cod, basil, sugar, hot pepper sauce and salt, then gently stir to mix. Turn up the heat setting to high; cover then cook for another 15 to 20 minutes or until the fish easily flakes with a fork.
4. Take out the bay leaf then stir in parsley.
