2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28 oz.) can diced tomatoes, undrained
1 (8 oz.) bottle clam juice
1 (6 oz.) can tomato paste
1/2 cup water
1 tbsp red wine vinegar
1 tbsp olive or vegetable oil
2 1/2 tsp dried Italian seasoning
1/4 tsp sugar
1/4 tsp crushed red pepper flakes
1 bay leaf
1 lb. firm white fish cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2 oz.) can chopped clams with juice, undrained
1 (6 oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, water, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.

Cover; cook on High setting for 4 hours.

Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.

Just before serving, remove and discard bay leaf. Stir in parsley.

Makes 8 (1 1/3 cup) servings.