Time
prep 0:15
total 6:15
Ingredients
| 1/2 cup | olive oil | | 1/2 cup | chopped onions | | 1 tbsp. | crushed garlic | | 1/2 cup | chopped celery | | 1 can (1-3/4 lb.) | tomatoes | | 1 can (8 oz.) | tomato sauce | | 2 tsp. | salt | | 1 tbsp. | paprika | | 1/2 cup | dry white wine | | 2 cups | broth or | | water | | 1 dash | dried basil | | 1 | generous dash of dark red New Mexican | | Chili powder | | 2 lbs. | of any below) | | 1-1/2 lb. | md. to lg. shrimp | | 3 | sea bass or | | halibut steaks cut into 1 | | 1 lb. | crab meat | | 4 | md. lobster tails | | 1 lb. | clams or | | scallops |
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Instructions
Put all ingredients except seafood into a crock pot. Cover and cook on High for 2 to 4 hours. Add seafoods, cover and cook for 3 to 4 hours on High. Serve.
Author's Comments
Any combo of seafood and shellfish may be used, which makes this a very versatile recipe. A touch of New Mexican red chili powder makes it satisfying on a cold night.
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