Slow Cooker Spicy Seafood Cioppino

This is the perfect soup for a cold winter's meal.  It's hearty, has a nice kick to it and it's soul warming.  Delicious!  Enjoy!

Ingredients:

-2 cans (14.5 oz each) diced tomatoes with zesty jalapenos, undrained

-1 onion, finely chopped

-1 bottle (8 oz) clam juice

-1 can (6 oz) tomato paste

-1/2 cup white cooking wine

-5 garlic cloves, minced

-1 Tbs red wine vinegar

-1 Tbs extra virgin olive oil

-2 tsp dried parsley flakes

-1/2 tsp sugar

-1 bay leaf

-1 tsp crushed red pepper flakes

-1 lb tilapia (or any white fish) fillets, cut into chunks

-12 oz small shrimp, peeled, deveined, with tails removed

-1 can (6 oz) lump crab meat, drained

-1 can (6 oz) chopped clams, undrained

Directions:

Combine tomatoes with jalapenos, onion, clam juice, tomato paste, wine, garlic, vinegar, oil, parsley, sugar, bay leaf and pepper flakes in your slow cooker.  Give it a good stir, cover and cook on low for 4 hours.

Stir in the fish, shrimp, crab and clams.  Cook for 30-45 more minutes or until seafood is cooked through.

Discard bay leaf, ladle into bowls and enjoy!