Tuesday, July 7, 2015

Slow Cooker Seafood Stew

The Cioppino broth simmered during the day leaving only the seafood to add when I arrived home!  I love this rich flavorful stew!  The recipe was inspired by Cooking Light.   

Slow Cooker Seafood Cioppino

(Serves 4)

 AM Prep
Saute shallot, fennel and garlic in oil for 3 minutes.
1 teaspoon olive oil
1 shallot, diced
1/3 cup fennel bulb, diced
3 garlic cloves, minced

 Add tomato paste and wine.  Cook 2 more minutes.
1 tablespoon tomato paste, no-added salt
3 ounce white wine
Pour into crock pot.

Add water and next seven ingredients. 
1/2 cup water
1 1/2 cups diced tomatoes, canned without added salt
1 large fresh tomato, diced
2 tablespoon fresh thyme
1 tablespoon oregano leaves
Fresh ground pepper
3 inch lemon rind
1 bay leaf
Cook on low for 7-9 hours.

PM Prep
Add to crock pot:
1-4 ounce cod fillet, diced
6 shrimp, raw
4 ounce scallops
2 clams
Heat on high for 1-1 1/2 hours.

Serve over brown rice.

Once a week, I travel to my Moms' in Maryland and take her to the Senior Center for chair exercise and lunch.  These are her friends who jump in after lunch to help with clean-up.  Everyone socializes and eats very well.  Kudos to a great nutrition program.



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