Crockpot Seafood Stew
Servings: 6
Ingredients
2 tablespoons fresh parsley, chopped
½ teaspoon salt
1 teaspoon dried basil leaves
¼ teaspoon red pepper sauce
2 tablespoons olive oil
1 cup baby carrots, sliced
3 cups sliced quartered roma tomatoes
1 teaspoon splenda
½ cup green bell pepper, chopped
1 cup water
½ teaspoon fennel seed
½ lb peeled and deveined shrimp
1 lb cod cut into an inch slices
1 bottle (8 ounce) clam juice
2 cloves garlic, finely chopped Directions
Mix garlic and oil in a crockpot. Add tomatoes, carrots, fennel seed, bell pep- per, clam juice and water then stir.
Cover and cook for 8 to 9 hours on low heat or until the vegetables are tender.
Around 20 minutes before serving, stir in the shrimp, cod, basil,
Servings: 6
Ingredients
2 tablespoons fresh parsley, chopped
½ teaspoon salt
1 teaspoon dried basil leaves
¼ teaspoon red pepper sauce
2 tablespoons olive oil
1 cup baby carrots, sliced
3 cups sliced quartered roma tomatoes
1 teaspoon splenda
½ cup green bell pepper, chopped
1 cup water
½ teaspoon fennel seed
½ lb peeled and deveined shrimp
1 lb cod cut into an inch slices
1 bottle (8 ounce) clam juice
2 cloves garlic, finely chopped Directions
Mix garlic and oil in a crockpot. Add tomatoes, carrots, fennel seed, bell pep- per, clam juice and water then stir.
Cover and cook for 8 to 9 hours on low heat or until the vegetables are tender.
Around 20 minutes before serving, stir in the shrimp, cod, basil,