Cape Ann Seafood Stew

Strip kale leaves from stems; discard stems. Place leaves in pot of water and agitate well to remove grit. Chop well; set aside.

Pour oil into 4 1/2 - to 6-quart slow cooker. In the following order, layer onion, kale, pepper, mushrooms, garlic and bay leaves in cooker. Working over slow cooker, break tomatoes up with your hands and add them to the slow cooker. Add tomato juice from can, salt, basil, wine and clam juice. Cover and cook on low setting for about 8 to 9 hours or high setting for about 5 hours.

Spoon a little of the broth into a small bowl. Stir in tomato paste then stir back into stew. Season to taste with salt and pepper. Add parsley and mussels, pushing mussels down toward the bottom with a wooden spoon. Add haddock and bury slightly in broth. Turn to high setting and cook about 1 hour longer, gently stirring fish about midway. Discard any unopened mussels when serving.