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).
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.