Tuesday, February 7, 2012

Crockpot Tilapia Stoup

Crockpots are amazing things! With just a minimum amount of effort, complete meals can be prepared. Not only that, but a myriad of other things can be created in a crockpot; desserts, bread.....I wouldn't be surprised if you could even sterilize baby bottles. Don't quote me on that one though. I've never actually tried it.

I have, however, tried a fish stew/soup (stoup) with resounding success. My oldest son will not eat any other soup I make. He adamantly refuses, except for this one. This one he loves! I think that's kinda funny because I wouldn't expect such a picky eater to like fish at all. Silly me! Goes to show what I know. Try this on YOUR picky eater. I'd love to know the response. ;-)

Crockpot Tilapia Stoup
Copyright 2012 Brendilly Bakes, All rights reserved

4 Yukon Gold Potatoes, cubed
1/2 small bag Baby Carrots
1 small bag Frozen Corn
5 frozen Tilapia filets
1 can Cream of Mushroom Soup
1/2 cup Dry White Wine (I use Pinot Grigio)
1-1/2 cups Lo-Sodium Chicken Broth
2 t. Salt
1 t. Pepper
2 t. Onion Powder
2 t. Garlic Powder
2 t. Coriander

1. Place cubed potatoes in bottom of slow cooker, season with 1 t. of the salt and 1/2 t. of the pepper. Add in carrots, corn, and 1/2 cup of Chicken broth.
2. Place fish filets on top of vegetables and season with 1/2 t. of the salt, 1/4 t. of the pepper, and 1 t. each of the onion powder, garlic powder, and Coriander. (Season each layer) :-)
3. In a glass measuring cup or bowl mix; soup, wine, remaining chicken broth, and remaining seasonings. Cook on high for four hours. Stir and reduce heat to low for 30-45 mins. Serve and Enjoy!

A sprinkling of cheese never hurt either. Colby Jack is our cheese of choice for this occasion.

NOTE: Potatoes normally require a lot of seasoning. That's why I seasoned them separately in this recipe. If you feel that more is needed, by all means add more.

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