Mediterranean Seafood Stew
Added in the final half hour, the fresh cod, shrimp, and mussels in this satisfying slow-cooker stew keep their scrumptious flavor and texture
Ingredients
6 Main-Dish Servings
- 2 large leeks white and pale green parts only
- 1½ pounds fennel 1 medium bulb, trimmed and finely chopped
- 2¼ pounds tomatoes chopped
- 2 garlic cloves chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
- 8 sprigs fresh flat-leaf parsley stems and leaves separated
- 1 pound mussels beards removed, scrubbed
- 1 pound shrimp 16 to 20 count, shelled and deveined
- 12 ounces skinless cod fillet cut into 4-inch pieces
- 2 teaspoons extra-virgin olive oil
- 4 crusty dinner rolls
Instructions
- Cut root ends from leeks.
- Cut each leek lengthwise in half, then into ¼-inch-thick slices.
- Place in large bowl of cold water.
- With hands, swish leeks to remove grit.
- Repeat process, changing water several times.
- Drain.
- Transfer leeks to 6-quart slow-cooker bowl along with fennel, tomatoes, garlic, salt, and pepper.
- With kitchen twine, tie thyme and parsley stems together, reserving the parsley leaves.
- Bury in vegetable mixture.
- Cover with lid and cook on High for 3 hours.
- Stir in mussels and shrimp, and lay fish on top.
- Immediately cover and cook 30 to 40 minutes longer, or until mussels open and shrimp and fish turn opaque throughout.
- Divide mussels among serving dishes.
- Discard herb bundle.
- Divide stew among serving dishes.
- Drizzle oil over stew.
- Chop reserved parsley leaves and sprinkle over stew.
- Serve with rolls.
Nutrition values
Calories: 375 kcal