Fisherman's Wharf Seafood Stew

 

2

tablespoons olive or vegetable oil

1

cup sliced leek (white and light green portion)

2

cloves garlic, finely chopped

1

cup sliced baby-cut carrots (1/4 inch thick)

3

cups sliced, quartered roma (plum) tomatoes (6 large)

1/2

cup chopped green bell pepper

1/2

teaspoon fennel seed

1

dried bay leaf

1

cup dry white wine or water

1

bottle (8 ounces) clam juice

1

pound cod (1 inch thick), cut into 1-inch pieces

1/2

pound uncooked peeled deveined medium shrimp

1

teaspoon sugar

1

teaspoon dried basil leaves

1/2

teaspoon salt

1/4

teaspoon red pepper sauce

2

tablespoons chopped fresh parsley

• 1 Mix oil, leek and garlic in 3 1/2- to 4-quart slow cooker. Add carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice; stir.
• 2 Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
• 3 About 20 minutes before serving, gently stir in cod, shrimp, sugar, basil, salt and pepper sauce. Cover and cook on high heat setting 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.