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Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
20min
Total Time
5hrs5min
Servings
8(1 1/3-cup) servings
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In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Cover; cook on High setting for 4 hours.
Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
Just before serving, remove and discard bay leaf. Stir in parsley.
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When purchasing a dry white wine for this recipe, select a Sauvignon Blanc, also called Fumé Blanc, a Pinot Gris or Pinot Grigio, or a Chardonnay.
Pass a basket of warm Cheesy Dill Crescents to complement the seafood stew. Separate an 8-oz. can of Pillsbury® Refrigerated Crescent Dinner Rolls into 8 triangles. Mix together 1 tablespoon softened butter, 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed. Brush the mixture over each triangle. Roll up triangles and bake as directed on the can.
*Percent Daily Values are based on a 2,000 calorie diet.
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