Slow Cooker Kakavia Recipe

2014-04-19
  • Yield : 12 soup bowls
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    338
  • Fat

    21 g
  • Carbohydrate

    13 g
  • Sodium

    110 mg
  • Cholesterol

    52 mg
  • Fiber

    2 g
  • Sugars

    2 g
  • Protein

    19 g

Slow cooker kakavia recipe. This delicious meal belongs to Greek cuisine. Seafood with greens, dry white wine, and vegetables cooked in a slow cooker. Kakavia is the Greek version of French Bouillabaisse. Serve it with crusty bread.

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Slow Cooker Kakavia Recipe

Ingredients

  • 28 oz (640 ml) can crushed tomatoes
  • 4 cups (1 L) clam juice
  • 1/2 cup (125 ml) dry white wine
  • 2 cups chopped onions
  • 2 ribs celery, chopped
  • 1 tablespoon minced garlic
  • 2 leeks (white parts only) sliced
  • 3 large carrots, peeled and chopped
  • 3 bay leaves
  • 1 teaspoon dried thyme leaves
  • 4 tablespoons freshly squeezed lemon juice
  • 2 pounds (960 g) skinless fish fillets (halibut,salmon,cod or red snapper), cubed
  • 12 clams, scrabbed
  • 12 green mussels, scrabbed
  • 1 pound (480 g) shrimp, peeled and deveined
  • salt and freshly ground black pepper to taste

Method

Step 1

In 6-quart(6L) slow cooker, combine all ingredients, except seafood and seasoning. Cover and cook on low-heat setting for 6-8 hours, adding seafood during the last 15-20 minutes.

Step 2

Discard bay leaves and any clams or mussels that have not opened. Add seasoning to taste. Serve seafood stew hot.

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