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)
- 181 calories
- 1.5g total fat
- 0.5g sat fat
- 552mg sodium
- 14g carbs
- 2g fiber
- 4.5g sugars
- 26g protein