Slow-Cooker Seafood Stew

By Marie1127

Ingredients

• 3 1/2 cups low-sodium vegetable broth
• One 14.5-oz. can stewed tomatoes (not drained)
• One 6.5-oz. can chopped clams in juice (not drained)
• 2 cups chopped kale
• 1 cup chopped onion
• 1 tbsp. chopped garlic
• 2 tsp. ground thyme
• 1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces
• 8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed
• 1 dried bay leaf
• 1/4 cup instant mashed potato flakes
• 1/2 cup chopped scallions
• Optional seasonings: salt and black pepper

Preparation

Step 1

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well.

Add fish, shrimp, and bay leaf, and gently stir to mix.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked.

Add potato flakes and scallions, and stir until uniform. Remove bay leaf. 6