Fisherman’s Stew
Ah, rainy days. They cry out for a crock pot meal, don’t they? Well, they do to me. And this delicious and hearty Fisherman’s Stew was the perfect foil for wet weather. Don’t have the exact ingredients listed? Feel free to play with the veggies or even the seafood depending on what you may have on hand, or what you may find on sale. Crock pot to the rescue!
| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time |
| 6hours |
|
|
Ingredients
- 1lb. medium precooked shrimp
- 1lb. medium scallops
- 1cup celery, chopped
- 1cup carrots, chopped
- 1cup yellow onion, chopped
- 1cup red bell pepper, chopped
- 1can no sodium added diced tomatoes
- 1can baby clams, juice included
- 1carton (32 oz.) low-sodium vegetable broth
- 1bottle (8 oz.) clam juice
- 1dried bay leaf
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Prep for the end of cooking first. Defrost the shrimp and scallops in the refrigerator while the stew cooks. Drain excess liquid from each. Refrigerate, covered, until just prior to serving the stew.
- Dice celery, carrots, onion and bell peppers to approximately the same size so that they cook evenly in the stew. Place them in the insert of the crock pot.
- Add diced tomatoes. Do not drain; use the juices from the tomatoes in the can.
- Be sure to shake the bottle of clam juice prior to using. Pour juice into crock pot insert.
- Add the vegetable broth. If you have homemade vegetable stock, that would work really well here, too.
- Add the baby clams. Do not drain; use the juices from the clams in the can.
- Add one bay leaf. Do not salt & pepper the stew at this time, as the clam juice and baby clams will already be somewhat salty. Salt & pepper at the end to taste. Cook on low for 6 hours.
- 20 minutes prior to serving, add the scallops and shrimp. This will ensure that they have time to cook through, but will not overcook and become tough.
- Serve the stew with a crusty piece of bread for dipping. Enjoy!
Recipe Notes
If you have leftovers, this Fisherman’s Stew is even better on day two. However, if you are not going to use it in the first 48 hours, you can freeze the rest for a later time. To reheat, defrost in the refrigerator overnight, and warm slowly in a large pan. Add additional broth as needed to reach your desired consistency.
Oh, and still looking for a crock pot that will save the day on a rainy and soggy weekend? Look no further than this All Clad 7-qt. Aluminum Insert version. I reach for this reliable and durable appliance multiple times each week. You will fall in love with it, too, I promise.
