This medley of clams, crab, cod and scallops is slow simmered in a spicy broth and white wine sauce. For a heartier meal, try pairing this stew with whole-grain crusty bread, baguette or garlic crostini to soak up every drop.
In a 5-qt slow cooker on high, melt butter. Add onions and cook, stirring occasionally until onions soften slightly, about 6 to 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add celery, fennel, chile, oregano, thyme, basil and cayenne; stir to combine. Add wine, tomatoes, broth and clam juice. Cover and cook on high for 2 hours.
Meanwhile, soak clams in cold water for 20 minutes.
Using a slotted spoon, transfer clams to slow cooker; discard water. Cover and cook until clams are open, about 20 to 25 minutes. Discard any unopened clams. Add crab claws, cover and cook until heated through, about 10 minutes. Add cod and scallops. Cover and cook until fish is firm and opaque and flakes easily, about 10 minutes longer. Sprinkle with parsley (if using).
Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.