Slow-Cooker Seafood Stew

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Slow-Cooker Seafood Stew

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1/6th of recipe (about 1 1/3 cups): 181 calories, 1.5g total fat (0.5g sat. fat), 552mg sodium, 14g carbs, 2g fiber, 4.5g sugars, 26g protein

Prep: 15 minutes

Cook: 3 - 4 hours or 7 - 8 hours

1/6th of recipe (about 1 1/3 cups): 181 calories, 1.5g total fat (0.5g sat. fat), 552mg sodium, 14g carbs, 2g fiber, 4.5g sugars, 26g protein
Prep: 15 minutes
Cook: 3 - 4 hours or 7 - 8 hours

Ingredients

3 1/2 cups low-sodium vegetable broth

One 14.5-oz. can stewed tomatoes (not drained)

One 6.5-oz. can chopped clams in juice (not drained)

2 cups chopped kale

1 cup chopped onion

1 tbsp. chopped garlic

2 tsp. ground thyme

1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces

8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed

1 dried bay leaf

1/4 cup instant mashed potato flakes

1/2 cup chopped scallions

Optional seasonings: salt and black pepper

Directions

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well.

Add fish, shrimp, and bay leaf, and gently stir to mix.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked.

Add potato flakes and scallions, and stir until uniform. Remove bay leaf.

MAKES 6 SERVINGS

*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.

Questions on the WW points values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.

Publish Date: 2015-08-18

Author: Hungry Girl

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