Ingredients
2
cups chopped onions
2
medium stalks celery, finely chopped (1 cup)
5
garlic cloves, minced
1
(28-oz.) can diced tomatoes, undrained
1
(8-oz.) bottle clam juice
1
(6-oz.) can 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 dried Italian seasoning
1/4
teaspoon sugar
1/4
teaspoon crushed red pepper flakes
1
bay leaf
1
lb. firm-fleshed white fish, cut into 1-inch pieces
3/4
lb. shelled deveined uncooked medium shrimp, tails removed
1
(6 1/2-oz.) can chopped clams with juice, undrained
1
(6-oz.) can crabmeat, drained
1/4
cup chopped fresh parsley
Preparation
In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Cover; cook on High setting for 4 hours.
Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
Just before serving, remove and discard bay leaf. Stir in parsley.
