In 5-6 quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, and seasonings, mix well.
Cover, cook on High for 4 hours.
Stir seafood into stew. Cook on Low for 30-45 min. or until fish flakes easily with fork.
Before serving, remove bay leaf. Stir in parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 11 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 63.8mg||20 %|
|Sodium 68.8mg||2 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.8g|
|Protein 9.3g||13 %|
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Calories per serving: 75
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