Joy's Spicy Seafood Stew

Joy's Spicy Seafood Stew

Olive oil
onion
celery
1 jalapeno pepper
2 garlic cloves
1 28 oz. can of tomatoes
2 cups clam juice
1/2 cup red or white wine or additional clam juice
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 lb skinless cod fillets, cut into 1" cubes
8 oz shrimp, peeled and deveined.
salt and pepper
1/4 c. chopped basil or parsley

Heat the olive oil and brown the onion, celery, pepper and garlic in a skillet for 3 minutes.
Transfer to a slow cooker, add the tomatoes, liquid, and red pepper flakes.
Cover and cook on the low setting for 4 hours. Turn the setting to high. Add the seafood. Cover and cook until the fish is opaque-- 10 minutes. Add the chopped herbs and salt and pepper to taste.

Rating: A
It would be lovely with some crusty bread, and a drizzle of olive oil over the finished soup.