Mediterranean Seafood Stew - Cuisinart CSC-400 Cookbook

Mediterranean Seafood Stew

¼ pound small new potatoes,
skin on, whole
2 cloves garlic, peeled and minced
1 large onion, peeled, cut into
quarters, with root ends intact
(to hold it together)
1 tablespoon extra virgin olive oil
1 can (14 ounces) diced tomatoes,
juices drained
½ can ( ounces) salt-free
tomato paste
½ cup clam juice or fish stock
½ cup dry white wine or vermouth
½ teaspoon saffron
½ teaspoon dried basil
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart
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 square of cheesecloth (or coffee filter) and tie securely with kitchen
twine. Add to pot.
Cover and cook for 7 hours using the Timer function. Slow Cooker will
automatically switch to Warm. 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. Serve directly from the pot.
Ladle stew into warm soup bowls. Serve with crusty bread on the side.
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
Makes 4 servings
Nutritional information per serving:
• chol. 187mg • sod. 582mg •calc. 155mg • fiber 5g
S
tewS
¼ cup chopped parsley leaves
grated zest of one orange
1 bay leaf
¼ teaspoon fennel seeds
¼ teaspoon peppercorns
3 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb (4 ounces),
top off, cut into ½" slices
10 mussels, scrubbed and debearded
if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
 sea scallops, cut in half
horizontally
½ pound white fish, such as scrod,
cut into 2-inch pieces
& c
hiliS
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