JW Recipes

 

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.