Slow-Cooker Seafood Stew

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2
cups chopped onions
2
medium stalks celery, finely chopped (1 cup)
5
garlic cloves, minced
1
(28-oz.) can diced tomatoes, undrained
1
(8-oz.) bottle clam juice
1
(6-oz.) can 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 dried Italian seasoning
1/4
teaspoon sugar
1/4
teaspoon crushed red pepper flakes
1
bay leaf
1
lb. firm-fleshed white fish, cut into 1-inch pieces
3/4
lb. shelled deveined uncooked medium shrimp, tails removed
1
(6 1/2-oz.) can chopped clams with juice, undrained
1
(6-oz.) can crabmeat, drained
1/4
cup chopped fresh parsley

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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