Slow-Cooker Cioppino


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.

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