8 ounces, about 16 raw large shrimp, peeled, deveined, tails discarded
1 pound raw tilapia, sea bass, or cod, cut into 1-inch chunks
1/4 cup of instant mashed potato flakes
One 14.5-ounces can of undrained stewed tomatoes
One 6.5-ounces can of chopped clams in juice, undrained
1/2 cup chopped scallions
2 cups of chopped kale
1 cup of chopped onion
1 tablespoon chopped garlic
2 tablespoons ground thyme
3 1/2 cups reduced-sodium vegetable broth
salt and black pepper to taste
1 dried bay leaf
Prep: 15 minutes | Cook: 3 – 4 hours or 7 – 8 hours
1 – In a slow cooker, mix tomatoes and broth. A 4-quart size slow cooker is best. Add kale, onion, clams, garlic, and thyme. Stir well.
2 – Add shrimp, fish, and bay leaf and stir lightly to mix well.
3 – Cook covered on high for about 4 hours or on low for arround 8 hours, until shrimp and fish are cooked through.
4 – Then, add scallions and potato flakes, stir until homogenous. Discard the bay leaf.
Servings: 6 | 1/6th of recipe (about 1 1/3 cups)
1.5g total fat
0.5g sat fat
PointsPlus: 4 | SmartPoints: 2