Mediterranean-Style Seafood Stew

• 1 None onion, diced
• 1 stalk celery, finely diced
• 2 cans (14 oz each) diced tomatoes
• 1 None red pepper, seeded and diced
• 2 cloves garlic, sliced
• 1 tsp thyme leaves, chopped
• 4 cups fish stock
• 14 oz large shrimp in the shell
• 8 oz firm white fish fillets, diced
• 8 oz salmon fillets, diced
• 1 can (15 oz) cannellini beans, drained
• None None Capers and parsley, to serve
• None None FOR THE GARLIC AND HERB BREAD
• 1 None baguette
• 3 tbsp butter, softened
• 2 cloves finely chopped
• 1 tbsp chopped fresh herbs, such as rosemary, thyme and parsley

1. Combine the onion, celery, one can of the tomatoes, pepper, garlic, thyme, stock and half of the shrimp in a slow cooker. Cook on low for 4 hours.
2. Remove the shrimp with a slotted spoon and peel. Return the shrimp to the slow cooker, discarding the shells.
3. Add the remaining can of tomatoes, remaining shrimp in shell, fish, salmon and beans. Season well. Cook for a further 1 1/2 hours in the slow cooker or until the fish is cooked.
4. Preheat the oven to 350u0b0F. For the garlic and herb bread, combine the butter, garlic and herbs in a bowl until smooth.
5. Slice the baguette into chunky pieces and spread with the butter. Place on a baking pan. Bake for 5 mins until golden and toasted.
6. Garnish the stew with capers and parsley. Serve hot with garlic and herb bread.

onion, celery, tomatoes, red pepper, garlic, thyme, fish stock, shrimp, white fish, salmon, cannellini beans, capers, garlic, baguette, butter, fresh herbs

Taken from recipes-plus.com/api/v2.0/recipes/32861 (may not work)