|Canned diced peeled tomatoes||28 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, chopped|
|Green bell pepper||1 Medium, chopped|
|Celery ribs||3 , chopped|
|Garlic||2 Clove (10 gm), crushed through a press|
|Dried basil||2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Shelled deveined shrimp||1⁄2 Pound (Medium Size)|
|Scallops||1⁄2 Pound (Small Size)|
|Halibut steak||3⁄4 Pound, skinned, boned and cut into 3/4 inch chunks|
|Mushroom stems and pieces/Sliced mushrooms||4 Ounce, rinsed and drained (1 Can / Jar)|
|Chopped fresh parsley||3 Tablespoon (For Garnish)|
1. In a 3 1/2-quart electric slow cooker, mix together the tomatoes with their liquid, tomato paste, water, wine, onion, green pepper, celery, garlic, basil, thyme, bay leaf, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours. Remove and discard the bay leaf. Stir in the sugar.
3. Increase the heat setting to high. Stir in the shrimp, scallops, and halibut. Cover and cook on high about 20 to 30 minutes, until the shrimp turn pink and the scallops and halibut turn white. Stir in the mushrooms.