There are a lot of ingredients. Try not to freak out. Or freak out and have your husband do it all. Your choice.
We followed the About.com recipe with only a few changes. The biggest change was that we added clam juice to the liquid base.
--1 large can (28 oz) crushed tomatoes and juice
--1 can (8 oz) tomato sauce
--1/2 cup chopped onion
--1 cup white wine (those little bottles are nearly a cup)
--6 cloves chopped garlic
--1/2 cup chopped parsley
--1 chopped green bell pepper
--1 hot pepper (optional--we used a red jalapeno)
--1 teaspoon thyme
--2 teaspoons basil
--1 teaspoon oregano
--1/2 teaspoon paprika
--1/2 teaspoono cayenne pepper
--1/2 cup clam juice
--1 deboned and cubed fillet of white fish (we used red snapper)
--1 dozen prawns
--1 dozen scallops
--1 dozen mussels
--1 dozen clams
--1 cracked crab
--Place all ingredients into the stoneware except for the seafood.
--Stir to mix well.
--Cover and cook 8 hours on low
--Add seafood 45 minutes before serving, and turn heat up to high--stirring occasionally.
--Salt and Pepper to taste
--Serve with your favorite french bread, or in our case, Pamela's drop biscuits.
--Change your shirt to red or a dark color so you don't end up with spotted clothes.
--Invite company over. Accept compliments.
tilapia in foil packets
fillet of sole with pesto