Page 240 - My Cookbook

INGREDIENTS
Slow-Cooker Cioppino
Seafood
Prep 20 min ∙ Cook 4 hr 5 min ∙ Makes 8 ∙ Source Bettycrocker.com
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
DIRECTIONS
In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley. Cover; cook on High heat setting 3 to 4 hours.
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.