Slow Cooker Seafood Cioppino

• 1 (28-ounce) can diced tomatoes, undrained
• 2 medium sweet onions, chopped
• 3 celery ribs, chopped
• 8 ounces baby bella mushrooms, sliced
• 1/2 green bell pepper, chopped
• 1 (8-ounce) bottle clam juice
• 1 (6-ounce) can tomato paste
• 1/2 cup dry white wine
• 1 cup vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1-2 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 1 pound cod or haddock fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 (6-ounce) can chopped clams, undrained
• 1 (6-ounce) can lump crabmeat, drained
• 1 pound scallops, optional
• 1 tablespoon chopped fresh parsley
• sourdough bread slices
• garlic aioli mustard

In a 5 or 6-quart slow cooker, combine the first 16 ingredients (do not add seafood yet). Cook, covered, on low for 4-5 hours. Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turns pink. Remove bay leaf. Add parsley and stir. Toast slices of sourdough bread. Spread garlic aioli mustard over toasted slices of bread and place in a bowl. Spoon Seafood Cioppino over the bread. Bon Appetit!