Easy Slow-Cooker Seafood Stew

Easy Slow-Cooker Seafood Stew

Ingredients

  • 8 ounces, about 16 raw large shrimp, peeled, deveined, tails discarded
  • 1 pound raw tilapia, sea bass, or cod, cut into 1-inch chunks
  • 1/4 cup of instant mashed potato flakes
  • One 14.5-ounces can of undrained stewed tomatoes
  • One 6.5-ounces can of chopped clams in juice, undrained
  • 1/2 cup chopped scallions
  • 2 cups of chopped kale
  • 1 cup of chopped onion
  • 1 tablespoon chopped garlic
  • 2 tablespoons ground thyme
  • 3 1/2 cups reduced-sodium vegetable broth
  • salt and black pepper to taste
  • 1 dried bay leaf

Directions

Prep: 15 minutesCook: 3 – 4 hours or 7 – 8 hours

1 – In a slow cooker, mix tomatoes and broth. A 4-quart size slow cooker is best. Add kale, onion, clams, garlic, and thyme. Stir well.
2 – Add shrimp, fish, and bay leaf and stir lightly to mix well.
3 – Cook covered on high for about 4 hours or on low for arround 8 hours, until shrimp and fish are cooked through.
4 – Then, add scallions and potato flakes, stir until homogenous. Discard the bay leaf.

Nutritional information

Servings: 6 | 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

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