Seafood Cioppino

By calypan

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 bottle (8 ounces) clam juice
• 1 can (6 ounces) tomato paste
• 1/2 cup white wine or vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 to 2 teaspoons Italian seasoning
• 1/2 teaspoon sugar
• 1 bay leaf
• 1 pound haddock fillets, cut into 1-inch pieces
• 1 pound uncooked small shrimp, peeled and deveined
• 1 can (6 ounces) lump crabmeat, drained
• 1 can (6 ounces) chopped clams
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

Preparation

Step 1

•In a 4- or 5-qt. slow cooker, combine the first twelve ingredients. Cover and cook on low for 4-5 hours. Stir in the haddock, shrimp, crabmeat and clams. Cover and cook 30 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Stir in parsley. Discard bay leaf. Yield: 8 servings (2-1/2 quarts).