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.
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