1 28-ounce can crushed tomatoes, undrained
1 8-ounce can tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic, chopped or minced
1/2 cup parsley, chopped
1 green pepper, chopped
1 hot pepper, chopped (optional)
Salt and pepper to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon 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.
NOTE: Although several seafoods are used to make this stew nice and thick, feel free to use what seafoods you enjoy in the stew. Just make sure to put plenty in!