CROCKPOT SEAFOOD STEW
2 C chopped onions
2 medium stalks celery, finely chopped (1 C)
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 C dry white wine
1 T red wine vinegar
1 T olive oil
2 1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes (I use more)
1 bay leaf
1 LB firm fleshed white fish
3/4 LB shelled deveined UNCOOKED medium shrimp, tails removed
1 (6.5 OZ) can chopped clams with juice
1 (6 OZ) can crabmeat, drained
1/4 C fresh Italian flat leaf parsley
In 5-6 quart slow cooker, combine onions,celery,garlic,tomatoes, clam
juice, tomato paste,wine,vinegar,oil Italian seasoning,pepper flakes
and bay leaf; mix well
Cover and cook on high setting 4 hours
Stir fish,shrimp,clams and crabmeat into stew. Reduce heat setting to
low, cover and cook an additional 30-45 minutes or until fish flakes
easily with fork.
Just befre serving remove bay leaf and stir in parsley
RECIPE NOTE: I served this over white rice. I also think that next time
I prepare this I will use more shrimp and omit the crabmeat. It didn't
do a lot for the flavor and we prefer shrimp.