Ingredients
1-28oz. can crushed tomatoes, undrained
1-8oz. can tomato sauce
1 medium onion, chopped
1 cup white wine
1 cup water
1/4 cup olive oil
1/2 cup fresh Italian parsley, chopped
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
1/2 lb. fresh or frozen cod or other whitefish fillets cut into bite-sized pieces
1/2 lb. fresh prawns, peeled and deveined
1/2 lb. fresh scallops
1/2 lb. fresh mussels
1/2 lb. fresh clams
2 lemons, cut into wedges
Preparation
Combine all ingredients except the seafood and lemons in the crock-pot slow cooker. Cover; cook on low 6-8 hours or on high for 3-4 hours. 30 minutes before serving, add the seafood to the stoneware and turn to high. To serve, squeeze lemon wedges into each serving.
