How to Make It
1. Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.
2. Pour onion mixture into a 6-quart slow cooker. Add 1/2 cup water, oregano, thyme, crushed red pepper, salt, fresh tomato, lemon rind strips, bay leaves, and boxed tomato to slow cooker. Cover and cook on low 7 hours.
3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, and lemon juice. Cover and cook on low 13 to 15 minutes or until fish flakes easily when tested with a fork and shrimp are done. Ladle into bowls, and top with basil leaves.
Also appeared in: Cooking Light, September, 2021,Soups & Stews