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Easy Slow-Cooker Seafood Stew

Easy Slow-Cooker Seafood Stew


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

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Prep: 15 minutes | Cook: 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.

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4 – Then, add scallions and potato flakes, stir until homogenous. Discard the bay leaf.