Slow Cooker Cioppino

 

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

can (28 oz) diced tomatoes, undrained

1

bottle (8 oz) clam juice

1

can (6 oz) tomato paste

1/2

cup dry white wine or water

1

tablespoon red wine vinegar

1

tablespoon olive or vegetable oil

2 1/2

teaspoons Italian seasoning

1/4

teaspoon sugar

1/4

teaspoon 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, deveined

1

can (6 1/2 oz) chopped clams with juice, undrained

1

can (6 oz) crabmeat, drained

1/4

cup chopped fresh parsley

• 1 In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
• 2 Cover; cook on High heat setting 3 to 4 hours.
• 3 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.