Seafood Cioppino

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1 can (28 ounces) diced tomatoes, undrained

2 medium onions, chopped

3 celery ribs, chopped

1 bottle (8 ounces) clam juice

1 can (6 ounces) tomato paste

½ cup white wine or ½ cup vegetable broth

5 garlic cloves, minced

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 to 2 teaspoons Italian seasoning

1 bay leaf

½ teaspoon sugar

1 pound haddock fillets, cut into 1-inch pieces

1 pound uncooked shrimp (41 to 50 per pound), peeled and deveined

1 can (6 ounces) chopped clams, undrained

1 can (6 ounces) lump crabmeat, drained

2 tablespoons minced fresh parsley

Directions at tasteofhome.com

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