Specifications

Mediterranean Seafood Stew
¼ pound (125 g) small new
potatoes, skin on, whole
2 garlic cloves, peeled and minced 1 large onion, peeled, cut into
quarters, with root ends intact (to hold it together)
1 tablespoon (15 ml) extra virgin
olive oil
1 can (14 ounces [400 g]) diced
tomatoes, juices drained
½ can (6 ounces [170 g]) salt-free
tomato paste
½ cup (125 ml) clam juice or fish
stock
½ cup (125 ml) dry white wine or
vermouth
½ teaspoon (2 ml) saffron ½ teaspoon (2 ml) dried basil 1 bay leaf
¼ teaspoon (1 ml) fennel seeds ¼ teaspoon (1 ml) peppercorns 3 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb (4 ounces
[115 g]), top off, cut into ½-inch (1.25 cm) slices
10 mussels, scrubbed and debeard-
ed if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
6 sea scallops, cut in half
horizontally
½ pound (250 g) white fish, such
as scrod, cut into 2-inch (5 cm) pieces
¼ cup (50 ml) chopped parsley
leaves
grated zest of one orange
Makes 4 servings
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart
®
Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine, saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in a 5 x 5-inch (12.5 x 12.5 cm) square of cheesecloth (or coffee filter) and tie securely with kitchen twine. Add to pot. Cover and press the on/off button to turn the unit on. Set time for 2 hours and press High; once slow cooker switches to Warm, set time for 4 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. At this point the sauce can rest on Warm until one hour before serving. Raise heat to High, then add fennel slices; cook another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish are opaque. Garnish with chopped parsley and orange zest. Ladle stew directly from the pot into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
Seafood Chili
1½ cups (375 ml) chopped onion 3 garlic cloves, peeled and chopped 1 jalapeño pepper, seeded and
chopped
½ red pepper, seeded and chopped ½ green pepper, seeded and
chopped
1 tablespoon (15 ml) chili powder ½ tablespoon (7 ml) oregano 1 teaspoon (5 ml) ground cumin ½ teaspoon (2 ml) ground corian-
der
½ tablespoon (7 mlm) extra virgin
olive oil
1 can (14 ounces [400 g]) diced
tomatoes with juice
1 can (6 ounces [170 g]) chopped
clams, drained, ½ cup (125 ml) juice reserved
1 tablespoon (15 ml) cornmeal ¾ pound (375 g) large shrimp,
peeled and deveined
¾ pound (375 g) large sea scallops,
tough muscle removed
½ pound (250 g) halibut (or other
firm whitefish), cut into 1-inch (2.5 cm) pieces
¾ pound (375 g) mussels, rinsed
and debearded
¼ cup (50 ml) chopped fresh
cilantro
Makes 4 servings
Combine onions, garlic, jalapeño, red and green peppers, chili powder, oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow Cooker.
Stir in diced tomatoes and ½ cup (125 ml) clam juice. Cover and press the on/off button to turn the unit on. Set timer to 6 hours and press Low; the slow cooker will automatically switch to Warm until you are ready to finish cooking. Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High for 1 minute or until shrimp are pink and mussels have opened. Garnish with fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
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STEWS & CHILIS