Slow Cooker Seafood Cioppino Recipe

Ingredients

• 28-ounce can diced tomatoes, undrained
• 6-ounce can can tomato paste
• 8-ounce bottle clam juice
• ¾ cup dry white wine
• 1 Tablespoon olive oil
• 1 Tablespoon apple cider vinegar
• 2 medium onions, chopped (about two cups)
• 3 celery ribs, chopped
• 6 garlic cloves, minced
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• 1 bay leaf

• 1 pound black cod, sliced into 1-inch pieces

• 1 pound uncooked white gulf shrimp, peeled and deveined

• 1 pound PEI mussels, scrubbed

• 8 ounces lump crabmeat

• minced fresh parsley