|Sea bass||1 Pound, cut in to chunks|
|Canned sliced mushrooms||4 Ounce (Undrained)|
|Carrots||2 , sliced|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, seeded chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce||15 Ounce|
|Canned beef broth||14 Ounce|
|Seasoned pepper||1⁄8 Teaspoon|
|Canned clams||7 Ounce (Undrained)|
|Shelled cleaned shrimp||1⁄2 Pound|
|Lobster tail||1 Small|
|Frozen crabmeat||6 Ounce, thawed and cartilage removed (1 Package)|
|Minced parsley||1 Teaspoon|
Combine half of sea bass in crock pot with vegetables, garlic, tomato sauce, beef broth and seasonings; stir well.
Cover and cook on low setting for 10 to 12 hours (on high setting for 2 to 4 hours).
One hour before serving, turn to high setting and stir in remaining sea bass and seafood.
Cover and cook on high setting for about 1 hour or until done.
Garnish with minced parsley and serve in soup plates.
Accompany with hot Italian bread.