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Seafood in a Tomato Stew
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 4 hours
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1 1/2 Other Carbs , 5 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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1 lb  fresh cod fillets
8 oz  raw medium shrimp
28 oz  Tomatoes, crushed, fire roasted, canned
1 3/4 cup  cold water
0 3/4 cup  chopped yellow bell peppers
0 1/2 cup  white wine
0 1/2 cup  fresh chopped onion
4 each  medium garlic cloves
2 tsp  italian seasoning
0 1/4 tsp  salt
10 oz  Clams, whole, baby, canned
1 each  medium lemons
1 pinch  fresh basil
  1. If frozen, thaw fish and shrimp. Pat dry with paper towels. Cut fish into bite size pieces. Cover and chill until needed.
  2. In a 3 1/2 or 4 quart slow cooker, combine undrained tomatoes, water, sweet pepper, wine, onion, garlic, Italian seasoning, and salt.
  3. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
  4. 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.

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