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!
Ingredients:
- 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
- 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)
Adapted from Betty Crocker: More Slow Cooker Recipes