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Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.
Recipe by BettyCrocker
Prep Time
35min
Total Time
9hrs55min
Servings
6(1 1/3cup) servings
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In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
Cover; cook on low setting for 8 to 9 hours.
About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.
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This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
*Percent Daily Values are based on a 2,000 calorie diet.
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