Cioppino submitted by Mom Johnson
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 crab or lobster! This recipe was adapted and changed from a Betty Crocker cookbook.

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.

v 2 large onions, chopped
v 2 cups celery, chopped
v 5 cloves garlic, minced or chopped
v 2 cans or 28 oz. Mexican-style tomatoes, mild to medium spiced
v 2 (8oz.) bottles clam juice
v 1 can (6oz.) tomato paste
v 1/2 cup dry white wine
v 1 T. red wine vinegar
v 1 T. canola oil
v 2 1/2 tsp. Italian seasoning
v 2 T. brown sugar
v 1/4 tsp. crushed red pepper (optional)
v 1 dried bay leaf
v 1 pound firm-fleshed white fish, cut into 1-inch pieces
v 1 pound uncooked, peeled and deveined medium shrimp
v 2 cans (6 1/2oz.) chopped clams
v 1 pound fresh sea scallops, cut into quarters