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1 can (28oz) diced fire roasted tomatoes undrained
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onion powder to taste
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1 bottle 8oz clam juice
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1 6oz can tomato paste
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1/2 C white wine
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5 minced garlic cloves
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1 tbl red wine vinegar
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1 tbl olive oil
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2 tsp italian seasoning
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1 bay leaf
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1/2 tsp sugar
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1 lb haddock fillets cut into 1 inch pieces
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1 lb uncooked shrimp, peeled and deveined
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1 6 oz can chopped clams, undrained
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1 can 6 oz lump crabmeat drained
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2 tbl minced fresh parsley
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