Ingredients
2
tablespoons olive oil
1
cup sliced leek (white and light green portion)
2
garlic cloves, chopped
1
cup sliced fresh baby carrots (1/4 inch thick)
3
cups sliced quartered Italian plum tomatoes (6 large)
1/2
cup chopped green bell pepper
1/2
teaspoon fennel seed
1
bay leaf
1
cup dry white wine or water
1
(8-oz.) bottle clam juice
1
lb. cod (1 inch thick), cut into 1-inch pieces
1/2
lb. shelled deveined uncooked medium shrimp
1
teaspoon sugar
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon hot pepper sauce
2
tablespoons chopped fresh parsley
Preparation
In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
Cover; cook on low setting for 8 to 9 hours.
About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.
