Categories: Fish, Main Dish, Slow Cooker, Stew

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup sliced fresh baby carrot
• 3 cups sliced quartered plum tomatoes
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon fennel seed
• 1 bay leaf
• 1 cup dry white wine
• 1 (8 ounce) bottle clam juice
• 1 lb cod fish fillet, cut into 1 inch pieces
• 1/2 lb shelled deveined uncooked medium shrimp
• 1 teaspoon sugar
• 1 teaspoon dried basil
• salt and pepper
• hot sauce
• 2 tablespoons chopped fresh parsley

Directions

1. In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.

2. Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.

3. Cover and cook on LOW for 8-9 hours.

4. 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.

5. Cook on HIGH for 15-20 minutes or until fish flakes.

6. Take out bay leaf and add parsley; stir and serve.

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