2 Large onions, chopped (2 cups)
2 Medium stalks celery, finely chopped (1 cup)
5 cloves Garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup Dry white wine or water
1 tablespoon Red wine vinegar
1 tablespoon Olive oil
21/2 teaspoons Italion seasoning
1/4 teaspoon Sugar
1/4 teaspoon Crushed red pepper
1 Dried bay leaf
1 pound Firm-fleshed white fish, cut into 1-inch pieces
3/4 pound Uncooked peeled deveined medium shrimp, thawed if frozen
1 can (61/2 ounces) chopped clams with juice, undrained (I use fresh clams and bottled juice)
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/4 cup Chopped fresh parsley
1. Mix all ingredients except fish, shrimp, clams, crabmeat and pareley in 5- to 6-quart slow cooker.
2. Cover and cook on high heat setting 3 to 4 hours or until vegetables are tender.
3. Stir in fish, shrimp, clams and crabmeat. Cover and cook on low heat setting 30 to 45 minutes or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.