- 28 oz. tomatoes, crushed with juice
- 8 oz. tomato sauce
- 1/2 c. onion, chopped
- 1 c. wine, white and dry
- 1/3 c. olive oil
- 3 garlic cloves, minced
- 1/2 c. parsley, chopped
- 1 green pepper, chopped
- 1 hot pepper (optional), chopped
- salt and pepper, to taste
- 1 tsp. thyme
- 2 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- *water, if desired*
- I deboned (important) and cubed fillet of seabass, cod or other whitefish
- 1 doz. prawns
- 1 doz. scallops
- 1 doz. mussels
- 1 doz. clams (can use canned)
For all those Seafood Lovers… you must make this, Slow Cooker Fisherman’s Cioppino Stew! This recipe is from a friend, Will, in San Francisco where he says he is lucky to have a choice of several really ‘sour’ tasting breads to eat with his Cioppino! Use your favorite seafoods in this slow cooker stew.
- Place all ingredients in a 6-Quart slow cooker EXCEPT seafood.
- Cover. Cook 6 to 8 hours on Low.
- About 30 minutes before serving, add your selected seafood.
- Turn up the slow cooker to High and stir occasionally (but gently).
NOTE: Serve with true sourdough bread if you can find it. In this case dunking your bread in the cioppino is considered perfectly good manners.
*You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season.