Fisherman'S Wharf Stew

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup sliced fresh baby carrots
• 3 cups sliced quartered plum tomatoes
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon fennel seed
• 1 bay leaf
• 1 cup dry white wine
• 1 (8 ounce) bottle clam juice
• 1 lb cod fish fillet, cut into 1 inch pieces
• 1/2 lb shelled deveined uncooked medium shrimp
• 1 teaspoon sugar
• 1 teaspoon dried basil
• salt and pepper
• hot sauce
• 2 tablespoons chopped fresh parsley

1. In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
2. Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
3. Cover and cook on LOW for 8-9 hours.
4. 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
5. Cook on HIGH for 15-20 minutes or until fish flakes.
6. Take out bay leaf and add parsley; stir and serve.

olive oil, onion, garlic, carrots, tomatoes, green bell pepper, fennel seed, bay leaf, white wine, clam juice, fillet, shrimp, sugar, basil, salt, hot sauce, parsley

Taken from www.food.com/recipe/fishermans-wharf-stew-58989 (may not work)