Will's Crockpot Cioppino (Fisherman's Stew)


1 can crushed tomatoes - (28 oz), -taste including juice
OR (or two 15 oz cans
1 tsp thyme
2 tsp basil
1 8oz can tomato sauce
1/2 tsp paprika
1 medium onion, chopped
1/2 tsp cayenne pepper
1 cup white wine
1/3 cup olive oil
3 garlic cloves, chopped or minced
1/2 cup parsley, Chopped
1 green pepper, chopped
1 hot pepper, (optional), chopped
Salt, to taste
Freshly-ground black pepper


=== SEAFOOD ==
1 seabass, cod (or other whitefish
fillet, deboned (important),
Cut Into Cubes
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams - or 2 cans clams with liquid


Hint: Use your imagination and personal preferences as to which
seafoods to add.

Some choose to serve with fresh cracked crab when in season, also.
You can add water to the recipe to thin out the Cioppino somewhat but
we prefer it nice and thick. Place all ingredients minus seafood in
crockpot. Cook 6 to 8 hours on LOW. About 30 minutes before serving,
add your seafood. Turn the heat up to HIGH and stir occasionally
(but gently). Serve with true sourdough bread if you can find it.
We here in San Francisco are lucky in that we have a choice of several
really 'sour' tasting brands. By the way, don't be afraid to dunk
your bread in the chioppino as it's considered perfectly good manners
in this case.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/