Seafood Cioppino

• 1 can (28 ounces) diced tomatoes, undrained
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 bottle (8 ounces) clam juice
• 1 can (6 ounces) tomato paste
• 1/2 cup white wine or 1/2 cup vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 to 2 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon sugar
• 1 pound haddock fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 can (6 ounces) chopped clams, undrained
• 1 can (6 ounces) lump crabmeat, drained
• 2 tablespoons minced fresh parsley

1. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
2. Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
3. Remove bay leaf. Stir in parsley.

tomatoes, onions, celery, clam juice, tomato paste, white wine, garlic, red wine vinegar, olive oil, italian seasoning, bay leaf, sugar, haddock, shrimp, lump crabmeat, parsley

Taken from www.tasteofhome.com/recipes/seafood-cioppino/ (may not work)