Description
Serve this tasty fish stew over rice or we like it with a warm loaf of crusty bread and a glass of white wine. Change the recipe to add your own favorite seafoods...like crab or lobster! This recipe was adapted and changed from a Betty Crocker cookbook.
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Directions
Mix all ingredients except fish, shrimp, clams, scallops and parsley in a 5-6 quart slowcooker or crockpot. Cover and cook on high heat setting for 3-4 hours or until the vegetables are tender. Stir in the fish, shrimp, scallops and clams. Cover and cook on low heat setting for 30-45 minutes or until fish flakes easily with a fork. Remove bay leaf. Stir in the parsley. Serves 6-8.
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Ingredients
 2 large onions, chopped
2 cups celery, chopped
5 cloves garlic, minced or chopped
2 cans or 28 oz. Mexican-style tomatoes, mild to medium spiced
2 (8oz.) bottles clam juice
1 can (6oz.) tomato paste
1/2 cup dry white wine
1 T. red wine vinegar
1 T. canola oil
2 1/2 tsp. Italian seasoning
2 T. brown sugar
1/4 tsp. crushed red pepper (optional)
1 dried bay leaf
1 pound firm-fleshed white fish, cut into 1-inch pieces
1 pound uncooked, peeled and deveined medium shrimp
2 cans (6 1/2oz.) chopped clams
1 pound fresh sea scallops, cut into quarters
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