4 cups fish stock, or 8 ounces clam juice mixed with 3 cups vegetable broth
½ cup white wine
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
2 onions, diced
3 celery ribs, diced
4 garlic cloves, minced
2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano
¾ pound white fish (such as cod) fillet, cut into bite-sized pieces
¾ pound peeled and deveined shrimp
½ pound Manila clams, scrubbed
½ pound mussels, scrubbed and de-bearded
½ pound lump crabmeat
2 tablespoons minced fresh parsley, for garnish
In a slow cooker, combine the stock, wine, tomatoes, tomato paste, onions, celery, garlic and oregano. Cover and cook on low for 4 hours.
Add the fish, shrimp, clams and mussels. Cover and continue to cook on low for 30 minutes more, until the shrimp is opaque, the fish is flaky, and the clams and mussels have opened. (Discard any clams or mussels that do not open.) Stir in the crabmeat.
Serve immediately, garnished with parsley.