Jocie'S Crock Pot Seafood Soup - cooking recipe

Ingredients

4 cups seafood stock (preferably homemade) or 4 cups chicken stock (preferably homemade)
2 cups semi-dry wine or 2 cups dry wine
1/2 cup extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, sliced thin
1 cup chopped Italian parsley
2 cups fresh fennel, sliced in thin strips
1 cup carrot, sliced in thin strips
1 cup celery, sliced in thin strips
2 lbs large scallops
2 lbs mussels (be sure to clean well to avoid grittiness)
1 lb large shrimp
1 (20 ounce) can crushed tomatoes
1 fresh lime
1/2 cup Italian parsley, chopped fine
1/2 cup grated parmesan cheese
salt
black pepper

Preparation

Pour seafood stock, wine, and olive oil into 8.5 quart crock pot.
Add the chopped onion, parsley, and garlic to the liquid, cover, and heat on high setting for one hour.
Add the sliced carrots, fennel, and celery, cover and heat for 30-45 minutes on high.
Add the seafood to the slow cooker and layer in this order: mussels, sea scallops, and shrimp.
Add the juice or one lime, salt, and pepper, and the can of crushed tomatoes.
Cover and cook for 30-45 more minutes on high.
Ladle into serving bowls and sprinkle parmesan cheese and parsley on top.
Serve with pasta, rice, any crusty bread or garlic bread. Another alternative is to serve in round bread bowls.