Fisherman'S Wharf Stew - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup sliced fresh baby carrots
3 cups sliced quartered plum tomatoes
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 bay leaf
1 cup dry white wine
1 (8 ounce) bottle clam juice
1 lb cod fish fillet, cut into 1 inch pieces
1/2 lb shelled deveined uncooked medium shrimp
1 teaspoon sugar
1 teaspoon dried basil
salt and pepper
hot sauce
2 tablespoons chopped fresh parsley

Preparation

In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
Cover and cook on LOW for 8-9 hours.
20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
Cook on HIGH for 15-20 minutes or until fish flakes.
Take out bay leaf and add parsley; stir and serve.