Fisherman’s Cioppino Fish Stew Recipe

Posted by Hillary on September 12th, 2008 at 12:08pm

Although different seafood is used to make this stew nice and thick, feel free to use what seafood you enjoy in the stew. Just make sure to put plenty in!

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Ingredients

1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 med. onion, chopped
1 C. white wine
1/3 C. olive oil
3 cloves garlic, chopped or minced
1/2 C. chopped parsley
1 green bell pepper, chopped
1 hot pepper, chopped (optional)
Salt and coarse ground black pepper to taste
1 tsp. thyme
1 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 deboned and cubed fillet of sea bass, cod or other whitefish
1 doz. med. shrimp, deveined and cleaned
1 doz. scallops
1 doz. mussels
1 doz. clams (canned are fine)

Directions

Place all ingredients except the seafood in crockpot. Cook for 6 to 8 hours on low. About 30 minutes before serving, add seafood. Turn the heat to high and stir occasionally. Serve with hot sourdough bread.

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Tags: cioppino, crockpot soup recipes, fish stew recipes, fisherman's recipes

Under crockpot soup+ fish+ stew Tags: cioppino, crockpot soup recipes, fish stew recipes, fisherman's recipes