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     Title: Seafood Cioppino
Categories: Seafood, Vegetables, Wine, Herbs
     Yield: 8 servings

    28 oz Diced tomatoes; undrained
     2 md Onions; chopped
     3    Celery ribs; chopped
     8 oz Jug clam juice
     6 oz Can tomato paste
   1/2 c  White wine
     5 cl Garlic; minced
     1 tb Red wine vinegar
     1 tb Olive oil
     2 ts Italian seasoning
     1    Bay leaf
   1/2 ts Sugar
     1 lb Haddock fillets; in 1"
          - pieces
     1 lb Uncooked U-50 shrimp;
          - peeled, deveined
     6 oz Can chopped clams;
          - undrained
     6 oz Can lump crabmeat; drained
     2 tb Fresh parsley; minced

 In a 4 or 5 qt slow cooker, combine the first 12 ingredients. Cook,
 covered, on low 4-5 hours.

 Stir in seafood. Cook, covered, until fish just begins to flake
 easily with a fork and shrimp turn pink, 20-30 minutes longer.

 Remove bay leaf. Stir in parsley.

 Recipe by Lisa Moriarty, Wilton, New Hampshire

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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