Cape Cod Stew (Crock-Pot)

Cape Cod Stew (Crock-Pot)
Serves 8

Ingredients:
Ingredients
2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fish (or other fish)
1 pound mussels or hard shelled clams
3 uncooked lobsters (1.5 to 2.5 pounds each)
1Ž2 cup chopped carrots
1Ž2 cup chopped onions
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4 bay leaves
1Ž2 cup chopped cilantro
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
1Ž2 teaspoon saffron

Directions:
Directions
In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator. Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws at the joints and place in a large bowl. Add mussels or clams to bowl and set aside in refrigerator.
In stoneware, combine all other ingredients, cover, place in the slow cooker heating base and cook on Low for 7 hours.
Add the seafood, cover, place in slow cooker heating base, and cook on High for 45 minutes to 1 hour or until seafood is just cooked through.