Fisherman’s Cioppino Stew Recipe

Posted by Hillary on February 10th, 2009 at 01:31pm

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 28 oz. can crushed tomatoes, undrained
1 8 oz. can tomato sauce
1 medium 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 dozen medium shrimp, deveined and cleaned
1 dozen scallops
1 dozen mussels
1 dozen 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 stew, crockpot soup recipes, fish stew, fish stew recipes

Under crockpot soup+ fish Tags: cioppino stew, crockpot soup recipes, fish stew, fish stew recipes