| Will's Crockpot Cioppino (Fisherman's Stew)
Categories: Slow Cooker, Crock Pot, Soups/Stews, Shellfish, Seafood, Main Dish, Fish (Ocean)
one 28 ounce can of crushed tomatoes, including juice or two 15 ounce cans of crushed tomatoes)
one 8 ounce can of tomato sauce
1 medium onion, chopped
1 cup of white wine
1 cup of olive oil
3 garlic cloves, chopped or minced
1 cup of chopped parsley
1 green pepper, chopped
1 hot pepper, (optional), chopped
Salt, to taste
Freshly-ground black pepper, to taste
1 teaspoon of thyme
2 teaspoons of basil
1 teaspoon of oregano
1 teaspoon of paprika
1 teaspoon of cayenne pepper |
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SEAFOOD
1 seabass, cod or other whitefish fillet, deboned (important), & cut into cubes
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams, (can use canned)
Hint: Use your imagination and personal preferences as to which seafood to add. Some choose to serve with fresh cracked crab when in season, also. You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
Place all ingredients minus seafood in crock pot. Cook 6 to 8 hours on LOW.
About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally (but gently).
Serve with true sourdough bread if you can find it. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the chioppino as it's considered perfectly good manners in this case.
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