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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seafood in a Tomato Stew

Source: dLife

Shrimp, clams, and cod cooked in pepper and tomato broth.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	236.6

Total Carbs	12.7 g

Dietary Fiber	1.9 g

Sugars	7.1 g

Total Fat	2.8 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	593.6 mg

Protein	37.3 g

Sodium	623.3 mg

Dietary Exchanges 2.8 Fat, 1.6 Vegetables, 0.0 Fruits, 1.1 Other Carbs, 4.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

If frozen, thaw fish and shrimp. Pat dry with paper towels. Cut fish into bite size pieces. Cover and chill until needed.
In a 3 1/2 or 4 quart slow cooker, combine undrained tomatoes, water, sweet pepper, wine, onion, garlic, Italian seasoning, and salt.
Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
If using low heat setting, turn to high heat setting. Add reserved fish and shrimp to tomato mixture in cooker. Cover and cook for 15 minutes or until shrimp turn opaque. Stir in clams. Garnish each serving with lemon wedges and basil.