Crock Pot Cioppino (fisherman’s Stew)

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 30 ounces tomatoes, with juice crushed (1 large or 2 15oz cans)
• 8 ounces tomato sauce (1 small can)
• 1 medium onion (chopped)
• 1 cup wine
• 1/3 cup olive oil
• 3 minced garlic cloves
• 1/2 cup parsley, chopped
• 1 green pepper, chopped
• 1 hot pepper, chopped (optional)
• salt and pepper
• 1 teaspoon thyme
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cod fish fillet (deboned cubed)
• 1 dozen prawns
• 1 dozen scallops
• 1 dozen mussels
• 1 dozen clam (can use canned)

Recipe

• 1 place all ingredients except seafood in crock pot. cook on low for 6 to 8 hours.
• 2 about 30 minutes before serving, add seafood. turn crock pot on high and stir gently once or twice.
• 3 serve with sourdough bread.
• 4 water can be added to thin the stew, but i leave it thick.
• 5 special notes:
• 6 we doubled the recipe to feed about 6-7 adults + 1 child.
• 7 we used a 5-6 quart crockpot and it was very full.
• 8 we used 1lb of bagged frozen shrimp, thawed. (costco)
• 9 1lb. bagged frozen scallops, thawed. (costco)
• 10 i can’t remember what fish we used, a hearty one that will hold up.
• 11 we bought our mussels at price chopper because costco only sells them in 4lb bags.
• 12 we omitted the clams
• 13 cooking note: the seafood cooled down the sauce significantly when added at the end. i remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so i would allow more time and put it in earlier.