Slow-Cooker Seafood Stew
Slow-cooker seafood stew with clams, kale, and shrimp for a hearty, flavorful meal in 3-4 hours. Perfect for weeknights!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hungry-girl.com.
Cooking tools:
- Slow cooker
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Kitchen scale
- Can opener
- Ladle
- Colander
Ingredients
- 3 1/2 cups low-sodium vegetable broth
- One 14.5-oz. can stewed tomatoes (not drained)
- One 6.5-oz. can chopped clams in juice (not drained)
- 2 cups chopped kale
- 1 cup chopped onion
- 1 tbsp. chopped garlic
- 2 tsp. ground thyme
- 1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces
- 8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed
- 1 dried bay leaf
- 1/4 cup instant mashed potato flakes
- 1/2 cup chopped scallions
- Optional seasonings: salt and black pepper
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