Ingredients
1 can (28 ounces) diced tomatoes, undrained2 medium onions, chopped3 celery ribs, chopped1 bottle (8 ounces) clam juice1 can (6 ounces) tomato paste1/2 cup white wine or 1/2 cup vegetable broth5 garlic cloves, minced1 tablespoon red wine vinegar1 tablespoon olive oil1 to 2 teaspoons Italian seasoning1 bay leaf1/2 teaspoon sugar1 pound haddock fillets, cut into 1-inch pieces1 pound uncooked shrimp (41-50 per pound), peeled and deveined1 can (6 ounces) chopped clams, undrained1 can (6 ounces) lump crabmeat, drained2 tablespoons minced fresh parsley
Preparation
In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
Remove bay leaf. Stir in parsley.
