Friday, September 28, 2012

Eating In: Crock Pot Seafood Stew

This Crock Pot Seafood Stew is something I literally just threw together on a whim. It's very simple and it came out great! Adjust according to your personal preference. This recipe made about 5 servings. Add cooked rice or pasta to stretch it even more throughout the week.   Next time I'll remember to add some freshly chopped Italian flat leaf parsley or cilantro when serving :)

-Seafood (scallops, mussels, clams, fish, or any combination thereof) - I used thawed mussels. When using mussels or any other shell fish, be sure to clean them thoroughly. I like leaving them in their shell which imparts an incredible oceanic flavor and aroma. Once cooked, the meat easily comes out.
-1 large or 2 small Golden or Russet potatoes (peeled and cubed) - I used Russet
- 1/2 yellow or white onion (chopped)
-2 whole carrots (peeled and chopped)
-Tomato sauce (I used 1/2 a jar of store bought Marinara and a small can of condensed tomato soup with added can of water)
-1/2 cup white wine
-Salt and pepper
-Red pepper flakes
-1 garlic clove (chopped)

Now that you've got everything in your crock pot, place lid on and set to low for 8 hours or to high for 4 hours.
Bon appetit!

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