Will’s Fisherman Stew aka Cioppino
(from Linda Lu’s recipe box)
Wonderful crock pot recipe
Source: About.com Southern Food
Categories: Crock Pot/Seafood
Ingredients
- 1 large can (28 oz.) crushed tomatoes with juice
- 1 can (8 oz.) tomato sauce
- 1/2 cup chopped onion
- 1/3 cup olive oil
- 1 cup dry white wine
- 3 cloves garlic, minced
- 1/2 cup parsley,c hopped
- salt and pepper to taste
- 1 tsp. thyme
- 2 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- water, if desired
- Seafood:
- 1 deboned (important) and cubed fillet of seabass, cod or other white fish
- 1 doz. prawns
- 1 doz. scallops
- 1 doz. mussels
- 1 doz. clams (can used canned)
Directions
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Place all ingredients in slow cooker except seafood. Cover and cook 6-8 hours on LOW.
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About 30 minutes before serving, add seafood. Turn the heat up HIGH and stir occasionally (but gently).
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Serve with true sourdough bread if you can find it.
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Note: You can water the recipe to thin out the Cioppino but it is preferred thick. I ALWAYS add Pernod to taste because it just enhances it all big time and once you buy a bottle, it lasts forever for this recipe. I also add crab and shrimp instead of prawns and a white fish. Sometimes I even add lobster if I’m feeling really extravagant.