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MXD: Will's Slow Cooker Cioppino




Source of Recipe


Posted by Will in San Francisco, California

* Exported from MasterCook *

Will's Slow Cooker Cioppino (Fisherman's Stew)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOMATO BASE:
1 can crushed tomatoes (28 oz)
-- with juice
1 can tomato sauce (8 oz)
1 medium onion -- chopped
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 and pepper -- to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
SEAFOOD:
1 fillet sea bass, cord or
other firm fleshed whitefish -- deboned (important)
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams (can use canned)
Dungeness or local crab

Use your imagination and personal preferences as to which seafoods to add. Place all ingredients minus seafood in crockpot. Cook 6 – 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 Cioppino as it's considered perfectly good manners in this case.

Note:

1)You can add water or clam broth to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.

2) You can use any combination of the above seafood.

Will's hint: He strongly suggests providing bibs when serving as some people really get into it. ;-)

Good cookin' - Will


Cuisine:
"California"

Source:
"Crockpot Digest, Topica, Posted by Will in San Francisco, California,
11/15/04"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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