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
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In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
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Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
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Cover and cook on LOW for 8-9 hours.
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20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
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Cook on HIGH for 15-20 minutes or until fish flakes.
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Take out bay leaf and add parsley; stir and serve.