Crockpot — Fisherman’s Stew

Most of our activities take place in the evening which leaves me scrambling for a meal unless it’s done ahead of time.  I’ve been a bit tired of our old standbys and gave this recipe a try. Everyone in the family loved it!  It’s definitely a keeper!


  • 2 Tablespoons olive oil
  • 1 cup sliced leek (the white and light green parts–washed well)
  • 2 finely chopped garlic cloves
  • 1 cup sliced carrots
  • 1 large can diced tomatoes
  • 1/2 cup chopped green pepper (I didn’t have any and left it out)
  • 1 dried bay leaf
  • 1 cup water
  • 1 bottle clam juice
Cook for 8 hours on low. About 30 minutes before serving turn the crockpot to high and add in
  • 1 pound cod (our grocery store didn’t have any, so I chose a different white fish)
  • 1/2 pound uncooked peeled shrimp
  • 1 teaspoon sugar
  • 1/2 teaspoon basil
  • 2 Tablespoons of fresh parsley (I didn’t have any, so I added a teaspoon of dried parsley)
Just in case you don’t know what clam juice is, here’s what to look for at the store:

Adapted from Betty Crocker: More Slow Cooker Recipes

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