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Will's Slow Cooker Cioppino

Source of Recipe


southernfood.about.com






List of Ingredients



• 1 large 28-oz. (or two 15-oz.) cans crushed tomatoes, including juice
  
• 1 (8-oz.) can tomato sauce
  
• 1 medium onion, chopped
  
• 1 cup white wine
  
• 1/3 cup olive oil
  
• 3 cloves garlic, chopped or minced
  
• 1/2 cup chopped fresh parsley
  
• 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
  
• .
  
• -- Seafood --
  
• 1 deboned (important) and cubed fillet of seabass, cod or other whitefish
  
• 1 dozen prawns
  
• 1 dozen scallops
  
• 1 dozen mussels
  
• 1 dozen clams (can use canned)
  
• ( * Use your imagination and personal preference as to which seafoods to add)
  






Instructions



1. Place all ingredients, minus the seafood, in slow-cooker or crockpot. Cook 6 to 8 hours on LOW. (You can add water to the recipe to thin out the cioppino somewhat, but we prefer it nice and thick.)
   
   
2. 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. By the way, don't be afraid to dunk your bread in the cioppino, as it's considered perfectly good manners in this case.