Entrees
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Makes 8 servings
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Makes 8 servings
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
carb. 16g
pro. 58g
fat 6g
sat. fat 1g
chol. 213mg
sod. 440mg
calc. 161mg
fiber 3g
Ingredients
- 3cups chopped onion
- 6garlic cloves, peeled and chopped
- 2jalapeño peppers, seeded and chopped
- 1red pepper, seeded and chopped
- 1green pepper, seeded and chopped
- 2tablespoons chili powder
- 1tablespoon oregano
- 2teaspoons ground cumin
- 1teaspoon ground coriander
- 1tablespoon extra virgin olive oil
- 2cans (14 ounces each) diced tomatoes with juice
- 2cans (6 ounces each) chopped clams, drained, ½ cup juice reserved
- 2tablespoons cornmeal
- 1pound large shrimp, peeled and deveined
- 1pound large sea scallops, tough muscle removed
- ¾pound halibut (or other firm white fish), cut into 1-inch pieces
- 1pound mussels, rinsed and de- bearded
- ½cup chopped fresh cilantro
Preparation
- Combine onions, garlic, jalapeño peppers, 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.
