- 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 Chioppino Stew! This recipe is from “Will” in San Francisco where he says he is lucky in that he has a choice of several really ‘sour’ tasting brands to eat with his Chioppino! Use your favorite seafoods in this slow cooker stew.
- Place all ingredients in 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 chioppino 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.
Provided by Rachel B. via facebook.com