Tomato Base:
1 large onion, chopped
1 stalk celery, chopped finely
3 cloves garlic, minced
1 14 ounce can diced tomatoes, undrained
4 ounces water
1 fish bouillon cube, Knorr makes them
1/2 6 ounce can tomato paste
1/2 cup white wine
2 teaspoon white wine vinegar
2 teaspoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon Splenda Sweetener
1/4 teaspoon crushed red pepper flakes
1 bay leaf
Fish:
1/2 pound firm white fish, cut into 1 inch pieces
1/2 pound medium raw shrimp, peeled and deveined
1/2 6 ounce can whole clams, undrained
1/2 6 ounce can crab meat, drained and flaked
Place all tomato base ingredients into crockpot. Place on high and cook for 4 hours, until bubbly. 45 minutes before ready to serve, add the fish and seafood ingredients. Cook from 30 to 45 minutes until shrimp are pink and fish is flaky. Remove bay leaf and serve, over white rice. Makes 4 servings.
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