Seafood Stew

• 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 water
• 1 tbsp red wine vinegar
• 1 tbsp olive or vegetable oil
• 2 1/2 tsp dried Italian seasoning
• 1/4 tsp sugar
• 1/4 tsp crushed red pepper flakes
• 1 bay leaf
• 1 lb. firm 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

1. In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, water, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.

onions, stalks celery, garlic, tomatoes, clam juice, tomato paste, water, red wine vinegar, olive, italian seasoning, sugar, red pepper, bay leaf, firm white fish, shrimp, with juice, crabmeat, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35585 (may not work)