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Seafood and Tomato Herb Ragout
SUBMITTED BY: susan Category: Fish and Seafood
INGREDIENTS
28 ounce can crushed tomatoes, with juices
1 cup water 1 teaspoon salt 8 ounce can tomato sauce 1 leek, chopped ½ cup celery, chopped 1 cup white wine ¼ cup extra virgin olive oil 3 cloves garlic, minced ? cup fresh parsley, chopped 1 small green bell pepper, cored, seeded and chopped 1 tablespoon fresh thyme, chopped 2 tablespoons fresh basil, chopped 1 tablespoons fresh oregano, chopped ½ teaspoon ground paprika ¼ teaspoon crushed red pepper 1 pound Orange Roughy fillets, cubed 1 dozen prawns, cleaned, deveined and shelled 1 dozen scallops, cleaned fresh parsley for garnish DIRECTIONS
Combine all of the ingredients except the seafood in the stoneware. Stir to blend. Cover and place stoneware in the slow cooker heating base set on High for 3 to 4 hours or on Low for 6 to 8 hours. About 15-30 minutes before serving, add the seafood cooking until seafood is just cooked through. Add the parsley to garnish.
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