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Ingredients
- 2 tablespoon olive oil
- 1 medium onion; chopped
- 2 celery ribs; chopped
- 2 garlic cloves; minced
- 4 cups Clam juice
- 1 cup Water
- 28 oz Italian tomatoes; undrained
- 1 cup dry red wine
- 2 tablespoon fresh parsley; chopped
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon crushed hot red pepper
- 1 bay leaf
- 1/2 pound crab meat
- 1/2 pound scallops
- 1/2 pound shrimp (raw, medium-size)
Preparation
Step 1
In a large skillet, heat the olive oil over medium heat. Add the onion and
celery and cook, stirring often, until the onion is softened, about five
minutes. Add the garlic and cook, stirring often, for one minute. Transfer
to a slow cooker.
Stir in the clam juice, water, tomatoes with their juice, the red wine,
parsley, basil, thyme, salt, red pepper, abd bay leaf, breaking up the
tomatoes with the side of a spoon. Cover and cook for 4 to 5 hours on low.
Increase the heat to high and stir in the fish. Cover and cook until just
cooked through, about 15 minutes. Spoon into individual soup bowls and
serve immediately.