Ingredients
2
large onions, chopped (2 cups)
2
medium stalks celery, finely chopped (about 1 cup)
5
cloves garlic, finely chopped (about 2 1/2 teaspoons)
1
can (28 oz) diced tomatoes, undrained
1
bottle (8 oz) clam juice
1
can (6 oz) tomato paste
1/2
cup dry white wine or water
1
tablespoon red wine vinegar
1
tablespoon olive or vegetable oil
2 1/2
teaspoons Italian seasoning
1/4
teaspoon sugar
1/4
teaspoon crushed red pepper flakes
1
dried bay leaf
1
lb firm-textured white fish, cut into 1-inch pieces
3/4
lb uncooked medium shrimp, peeled, deveined
1
can (6 1/2 oz) chopped clams with juice, undrained
1
can (6 oz) crabmeat, drained
1/4
cup chopped fresh parsley
Preparation
In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
Cover; cook on High heat setting 3 to 4 hours.
Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.
