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1 onion, finely chopped
1/4 cup olive oil
2 cloves garlic, minced
2 Tbsp. chopped parsley
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 Tbsp. freshly chopped basil
1 (8 oz.) bottle Clam Juice
1 lb. Cod or Halibut
1/2 lb. fresh Shrimp
Pepper to taste
1/2 lb. Bay Scallops

Also if any seafood item preferred, such as Crabs, Lobster Tails, etc.

Saute onion in oil until glazed. Add garlic and parsley, saute a few minutes. Turn into slow cooker. Add tomatoes, tomato sauce, pepper, basil and Clam Juice. Cover and cook on low two hours or on high one hour. Cut fish into 2" cubes. Add fish cubes, and remaining seafood to sauce. Cover. Cook on high 30 minutes or until Shrimp turns pink and fish flakes when tested with a fork. Ladle into large soup bowls.

Yield: 6 + servings

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