Crock Pot Cioppino (Fisherman’s Stew)

Ingredients

• 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 white 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)

Directions

1. 1

   Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.

2. 2

   About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.

3. 3

   Serve with sourdough bread.

4. 4

   Water can be added to thin the stew, but I leave it thick.

5. 5

   Special notes:

6. 6

   We doubled the recipe to feed about 6-7 adults + 1 child.

7. 7

   We used a 5-6 quart Crockpot and it was very full.

8. 8

   We used 1lb of bagged frozen shrimp, thawed. (Costco)

9. 9

   1lb. bagged frozen scallops, thawed. (Costco)

10. 10

    I can’t remember what fish we used, a hearty one that will hold up.

11. 11

    We bought our mussels at price chopper because Costco only sells them in 4lb bags.

12. 12

    We omitted the clams

13. 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.