Seafood Stew (Crock Pot)

"This is very good, hearty and low cal/low fat! I made this when I wanted to use what I had on hand -- all the seafood and chicken was in the freezer and the cans of tomatoes (which I always have on hand) in the pantry plus some celery and peppers from the fridge - and dinner was on its way! I made a few changes to the original recipe from The Healthy Slow Cooker based on what I had on hand and spiced it up a bit. I used 1 can of tomatoes w/ green chiles (but the original recipe calls for 19 oz of canned tomatoes) and some tomato juice I wanted to use up. The recipe below is how I made the recipe - but this recipe is very adaptable to personal tastes or what is on hand."
 
Download
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by teresas photo by teresas
photo by Dolf Cakes photo by Dolf Cakes
Ready In:
5hrs
Ingredients:
22
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
  • Add garlic, oregano, peppercorns and cook stirring for another minute.
  • Stir in tomato paste and flour and cook another minute.
  • Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
  • Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
  • Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
  • Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
  • In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
  • Add scallops to crock pot, stirring in well.
  • Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. An absolutely tasty dish. Here are my modifications: First of all, I was too lazy to saut? anything, so I dumped it all in the crockpot. I omitted all of the oil and butter as I'm looking to eliminate as many fat grams as possible--they weren't missed. Left out the tomatoes, added a bottle of clam broth to the mix as well as a whitefish filet instead of the chicken, and used bay scallops. This recipe is extremely adaptable and is so easy to make. Hubby and I really enjoyed it and will make again! Thanks for posting, ellie!
     
  2. This made a great meal! I took the lazy route and threw everything in the crock pot (skipped the sauteing and the oil). For this reason I subbed 2 tablespoons of quick cooking tapioca for the flour. I used smoked chicken, and it imparted a great flavor. I also used more clams in lieu of the shrimp. It is much like a meaty Manhattan clam chowder. The scallops kind of get lost in it, so I would say they aren't a must, especially if you are watching your budget. I added baked potatoes to the leftovers for lunch the next day, and that was super too!
     
  3. This was a very tasty, healthy-comfort food recipe. I made just a few modifications... added a can of diced green chilies, a couple dashes of Goya Adobo All-Purpose Seasoning, extra tom paste/more broth, dash of red wine and about 1/4 c of sherry. Also omitted the clams and added a can of fancy crab meat. Served with crusty sourdough bread. Delish! Can't wait to try again when I have access to better quality seafood. Thanks for posting.
     
  4. I cut the recipe in half...there's just two of us...I used some yellow bell peppers with the green and red...both hubby and I loved the flavors this dish brought out...but we really didn't care for the texture of the chicken in the recipe...they were mushy...so next time I will leave out the chicken...but we really enjoyed the flavor of the seafood...you can taste the individual pieces of seafood with each bite...btw...I cut my shrimp in half...I have mixed feelings about the sauteing and simmering before hitting the crock pot...not to mention the cooking of the scallops at the end...I like the dump and cook style better when using the crock pot...but I'm real happy that I made this as posted...I'm not sure I would call this a stew...it's more like a soup...but it sure is delicious...thanks for posting it...=)
     
  5. This was absolutely fantastic. A bit of prep work with all the chopping but it was all worth it. I used bay scallops and I would definitely use smaller shrimp next time. I had some extra large so I used them but they made for quite a mouthful. I'd go with twice as many mediums. If you want to impress anyone with a dinner, the smell and taste of this will knock any seafood lovers socks off. And the chicken was an excellent addition.
     
Advertisement

Tweaks

  1. This made a great meal! I took the lazy route and threw everything in the crock pot (skipped the sauteing and the oil). For this reason I subbed 2 tablespoons of quick cooking tapioca for the flour. I used smoked chicken, and it imparted a great flavor. I also used more clams in lieu of the shrimp. It is much like a meaty Manhattan clam chowder. The scallops kind of get lost in it, so I would say they aren't a must, especially if you are watching your budget. I added baked potatoes to the leftovers for lunch the next day, and that was super too!
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes