Jocie's Crock Pot Seafood Soup

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I adapted this recipe from one that i saw rachael ray make for oven roasted cioppino. i thought that i could change the recipe to account for my family's tastes and so that it would work in my 8.5 quart slow cooker. you may need to adjust the cooking times if you use a different size crock pot. it was yummy and my family really enjoyed it. you can use whatever seafood that you enjoy but do not put it in until near the end of the cooking time as noted, so that the seafood is not overcooked. please note that you could probably do all of the steps before adding the seafood at the end and place in your crock pot on low for 4 hours or so(depending on your crock pot size and temperature) and then put it on high and add and cook the seafood for the times stated.

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Steps

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Pour seafood stock , wine , and olive oil into 8.

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5 quart crock pot.

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Add the chopped onion , parsley , and garlic to the liquid , cover , and heat on high setting for one hour.

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Add the sliced carrots , fennel , and celery , cover and heat for 30-45 minutes on high.

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Add the seafood to the slow cooker and layer in this order: mussels , sea scallops , and shrimp.

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Add the juice or one lime , salt , and pepper , and the can of crushed tomatoes.

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Cover and cook for 30-45 more minutes on high.

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Ladle into serving bowls and sprinkle parmesan cheese and parsley on top.

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Serve with pasta , rice , any crusty bread or garlic bread.

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Another alternative is to serve in round bread bowls.

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Ingredients

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seafood stock, wine, extra virgin olive oil, onion, garlic cloves, italian parsley, fennel, carrot, celery, large scallops, mussels, large shrimp, crushed tomatoes, lime, parmesan cheese, salt, black pepper