Slow Cooker Seafood Stew

 

2

cups chopped onions

2

medium stalks celery, finely chopped (1 cup)

5

garlic cloves, minced

1

(28-oz.) can diced tomatoes, undrained

1

(8-oz.) bottle clam juice

1

(6-oz.) can 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 dried Italian seasoning

1/4

teaspoon sugar

1/4

teaspoon crushed red pepper flakes

1

bay leaf

1

lb. firm-fleshed white fish, cut into 1-inch pieces

3/4

lb. shelled deveined uncooked medium shrimp, tails removed

1

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

1

(6-oz.) can crabmeat, drained

1/4

cup chopped fresh parsley

• 1 In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
• 2 Cover; cook on High setting for 4 hours.
• 3 Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
• 4 Just before serving, remove and discard bay leaf. Stir in parsley.