Seafood stew

Chef: Hearst Books
Prep: 60 mins
Cook: 210 mins
Seafood stew
An ideal recipe for this summer!

2 large leeks, white and pale green parts only
1 ½ pounds fennel (2 large), trimmed and finely chopped
2 ¼ pounds tomatoes, chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
4 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley, stems and leave separated
1 pounds mussels, beards removed and scrubbed
1 pound shrimp (16 to 20 count), shelled and deveined
12 ounces skinless co fillet, cut into 4—inch pieces
2 tsp extra-virgin olive oil
4 crusty dinner rolls

Cut root ends from leeks. Cut each leek lengthwise in half, then into ¼-inch-thick slices. Place in a 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, 1 tsp salt, and ½ tsp pepper. With kitchen twine, tie thyme and parsley stems together. Bury in a 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 for 30 to 40 minutes longer, or until mussels open and shrimp and fish turn opaque throughout.

Divide mussels among serving dishes. Discard herb bundle. Transfer 3 cups stew to container; refrigerate overnight for future use. Divide remaining stew among serving dishes. Drizzle oil over stew. Chop reserved parsley leaves and sprinkle over stew. Serve with rolls.


Preparation Time
60 minutes

Cooking Time
210 minutes

Main ingredients
Fish, Vegetables, Herbs

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Low Calorie


Special Info
Egg free, Dairy free

Level of Difficulty

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