Crockpot seafood stew

• 2 table spoons oil
• 1 large white onion
•  2/3 cup dry white wine
• 1 can 28oz stewed tomatoes 
• 2 table spoon garlic
• 1 8-oz bottle clam juice
• 2 table spoons tomato paste
• 1 table spoons Italian herbs 
• Crushed red pepper (to your liking)
• 2 carrots
• 1 small bag of fingerling potatoes (we bought a microwavable bag from Trader Joes)
• • 2 fillets halibut cooked and cut into one inch pieces.
  • 1 pkg Lobster (I buy lobster that is frozen from whole foods, just rinse under cold water and its ready to go)
  • 1 bag of frozen cooked shrimp with tail off and deveined

In a saucepan, cook the onion and garlic in oil on medium heat until the onion is tender and translucent. Add the wine and bring to a simmer. Scrape mixture into the slow cooker. While the onion and garlic are cooking microwave the bag of potatoes and let cool, then chop as big as you like. Chop carrots into bite size pieces.  Then add the tomato paste,tomatoes, clam juice, and italian herbs to the slow cooker. Cover and cook on low for 3 hrs.

In the meantime cook the halibut to your liking (I used old bay seasoning). Put frozen shrimp and lobster in strainer and rinse under cold water until defrosted. Then add fish and crushed red pepper to the slow cooker, mix and cook for another 30-45 min or until fish is cooked. Add salt and pepper...

Serve with garlic bread!