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2 lb Boneless fish fillets, cut into 1-inch cubes
1 lb Shelled shrimp
1 1/2 lb Scallops
2 c Shucked clams
2 cn (1 lb each) tomatoes
1 c White wine
1 c Chopped onion
1 c Chopped celery
1/2 c Olive oil

Place all ingredients in slow cooking pot: stir to blend and cover. Cook on low about 3 hours. Ladle into soup bowls to serve. Makes 6 to 8 servings

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