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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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I used cod, but original recipe read firm fleshed white fish so you can pick your own! Cut from a magazine - sorry, I have no idea which one. I've had this for years. Ingredients:
1 cup chopped onion |
1 cup chopped celery |
5 cloves garlic, 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 tbs. red wine vinegar |
1 tbs. olive or vegetable oil |
2-1/2 tsp. dried italian seasoning |
1/4 tsp. sugar |
1/4 tsp. crushed red pepper flakes |
1 bay leaf |
1 lb. cod, cut into 1 pieces |
3/4 lb. shelled and deveined medium shrimp, tails removed (uncooked) |
1 - 6-1/2 oz. can chopped clams with juice, undrained |
1 - 6 oz. can crabmeat, drained |
1/4 cup chopped fresh parsley |
Directions:
1. In 5 to 6 quart slow cooker, combine the first 13 ingredients (from onions down to bay leaf ); mix well.
2. Cover; cook on High setting for 4 hours.
3. Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
4. Just before serving, remove and discard bay leaf. Stir in parsley.
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