1/4 cup Olive Oil
1 Onion, chopped
2 Garlic Cloves, minced
2 tbsp Dry Parsley Flakes
Pinch Fennel Seeds
1/8 tsp Thyme
1/3 cup Tomato Pasta
2 tsp Salt
1/3 cup Water
1.5 lbs Halibut Steak, diced and bones removed
1- 16oz can Clamato Juice
1- 6oz can, Clams, undrained
1.5 lbs Frozen Cooked Shrimp, tail off, thawed
Place 4 Quart Stock Pot on range top over medium heat. Add oil and heat for 2 minutes.
Sauté onion and garlic until golden. Add parsley flakes, fennel seeds, saffron, rosemary, peppercorns, thyme and salt; stir. Add halibut to other ingredients.
Mix tomato paste with water and pour into pot. Add clamato juice and bring to a boil. Remove form heat.
Place covered 4 quart on Slow Cooker Base and simmer on Setting #4 for 30 minutes. Add clams and shrimp. Continue simmering for 1 hour. Remove peppercorns before serving. Keep warm on Setting #1. Serve Immediately.