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JW Recipes
Recipes for all occasions
What you need:
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 tin (28 oz) diced tomatoes, un-drained
- 1 bottle (8 oz) clam juice
- 1 tin (6 oz) tomato paste
- 1/2 cup dry white wine or water
- 1 tbsp red wine vinegar
- 1 tbsp olive or vegetable oil
- 2 1/2 tsp Italian seasoning
- 1/4 tsp sugar
- 1/4 tsp 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, de veined
- 1 tin (6 1/2 oz) chopped clams with juice, un drained
- 1 tin (6 oz) crab meat, drained
- 1/4 cup chopped fresh parsley
What you do:
In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crab meat 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.