Slow Cooker Cioppino (Fisherman’s Stew)
Ingredients
1 large 28oz. or two 15oz. cans crushed tomatoes (incl. juice)
1 8oz can tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic – chopped or minced
½ cup parsley, chopped
1 green pepper, chopped
1 hot pepper (optional), chopped
salt and pepper, to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
½ teaspoon paprika
½ teaspoon cayenne pepper
* You can add water to the recipe to thin out the Cioppino somewhat.
Seafood:
1 deboned (important) and cubed fillet of sea bass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz. clams (can use canned)
* Use your imagination and personal preferences as to which seafood to add.
Directions
Place all ingredients minus seafood in slow cooker/Crock Pot. Cook 6 – 8 hours on low.
About 30 minutes before serving, add your seafood. Turn the heat up to ‘high’ and stir occasionally (but gently).
