Although different seafood is used to make this stew nice and thick, feel free to use what seafood you enjoy in the stew. Just make sure to put plenty in!
1 28 oz. can crushed tomatoes, undrained 1 8 oz. can tomato sauce 1 medium onion, chopped 1 C. white wine 1/3 C. olive oil 3 cloves garlic, chopped or minced 1/2 C. chopped parsley 1 green bell pepper, chopped 1 hot pepper, chopped (optional) Salt and coarse ground black pepper to taste 1 tsp. thyme 1 tsp. oregano 1/2 tsp. paprika 1/2 tsp. cayenne pepper 1 deboned and cubed fillet of sea bass, cod or other whitefish 1 dozen medium shrimp, deveined and cleaned 1 dozen scallops 1 dozen mussels 1 dozen clams (canned are fine)
Place all ingredients except the seafood in crockpot. Cook for 6 to 8 hours on low. About 30 minutes before serving, add seafood. Turn the heat to high and stir occasionally. Serve with hot sourdough bread.