Ingredients

• 1 can (28 oz) diced tomatoes, undrained
• 2 medium sweet onions, chopped
• 3 celery ribs, chopped
• 8 oz baby bella mushrooms, sliced
• 1/2 green pepper, chopped
• 1 bottle (8 oz) clam juice
• 1 can (6 oz) tomato paste
• 1/2 cup white wine or 1/2 cup vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 – 2 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 1 pound cod or haddock fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 can (6 oz) chopped clams, undrained
• 1 can (6 oz) lump crabmeat, drained
• 1 pound scallops (optional)
• Sour dough bread, slices
• Garlic Aioli mustard

Directions

1. In a 5- or 6-quart slow cooker, combine the first 15 ingredients.  Cook, covered, on low 4-5 hours.
2. Stir in seafood.  Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.
3. Remove bay leaf.  Stir in parley.
4. Toast slices of sour dough bread.
5. Spread Garlic Aioli Mustard over toasted slice of bread and place in a bowl.
6. Spoon Seafood Cioppino over bread.  Bon Appetit!