Fisherman's Stew (Recipe)

This is reminiscent of a West Coast-style cioppino or boillabaisse.  If using frozen fish, be sure to thaw it first before adding to the slow cooker.

Ingredients

1 (28 ounce) can diced peeled tomatoes

1 (6 ounce) can tomato paste 

1 cup water

3/4 cup dry white wine

1 medium onion, chopped

1 medium green bell pepper, chopped

3 celery ribs, chopped

2 garlic cloves, crushed through a press

2 teaspoons dried basil

1/2 teaspoon dried thyme leaves

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch of sugar

1/2 pound shelled and deveined medium shrimp

1/2 pound small callops

3/4 pound halibu steak, skinned, boned, and cut into 3/4 inch chunks

1 (4 ounce) can or jar mushrooms stems and pieces or sliced mushrooms, rinsed and drained

3 tablespoons chopped fresh parsley, for garnish

Steps

1.  In a 3 1/2 quart electric slow cooker, mix together the tomatoes with their liquid, tomato paste, water, wine, onion, green pepper, celery, garlic, basil, thyme, bay leaf, salt, and pepper.

2.  Cover and cook on the low heat setting 5 1/2 to 6 hours.  Remove and discard the bay leaf.  Stir in the sugar.

3.  Increase the heat setting to high.  Stir in the shrimp, scallops, and halibut.  Cover and cook on high about 20 to 30 minutes, until the shrimp turn pink and the scallops and halibut turn white.  Stir in the mushrooms.  Serve in soup bowls, garnished with parsley.