1½ cups 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 chili powder ½ tablespoon oregano 1 teaspoon ground cumin ½ teaspoon ground coriander ½ tablespoon extra virgin olive oil 1 can (14 ounces) diced tomatoes with juice 1 can (6 ounces) chopped clams, drained, ½ cup juice reserved 1 tablespoon cornmeal ¾ pound large shrimp, peeled and deveined ¾ pound large sea scallops, tough muscle removed ½ pound halibut (or other firm whitefish), cut into 1-inch pieces ¾ pound mussels, rinsed and debearded ¼ cup chopped fresh 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
Combine onions, garlic, jalapeño pepper, red pepper, green pepper, 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 clam juice. Cover and press the on/off button to turn the unit on. Set timer to 4 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.