Seafood Soup (Crock Pot)
Created by ellie on March 15, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 7h
- Recipe #18075
Ingredients
- 2 teaspoons oil (canola oil)
- 2 cups diced potatoes (peeled, I used 4 potatoes)
- 1 chopped yellow onion
- 1 red pepper, chopped
- 1 stalk celery, chopped
- 2 to 4 garlic cloves, minced (I used 3 garlic cloves)
- 2 cans (14.5 oz) diced tomatoes
- 2 bottles (8 ounce) clam juice
- 3 tablespoons pickled jalapeno pepper slices (I consider this an optional ingredient)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 3/4 pound white fish fillets (I used tilapia but the original recipe says to use grouper, cut into cubes)
- 3/4 pound shrimp (large shrimp, peeled)
How to Make
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Step 1: In a large skillet over medium high heat heat the oil and then add the vegetables (potatoes - celery), sauteing for 5 minutes; add the garlic and cook for 30 seconds before covering the skillet and cook for another 5 minutes. Place mixture in crockpot. Stir in tomatoes and next 4 ingredients (up to the seafood). Cover and cook on low for 7 hours.
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Step 2: Add the fish and shrimp, cover and cook for 10 minutes or until seafood is done.
Nutritional Facts
- Serving Size: 1 (320.8 g)
- Calories 210.2
- Total Fat - 4.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 106 mg
- Sodium - 593.5 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 3.9 g
- Sugars - 3.9 g
- Protein - 25.1 g
- Calcium - 128.6 mg
- Iron - 2.6 mg
- Vitamin C - 23 mg
- Thiamin - 0.1 mg