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

1. Place all ingredients in slow cooker except seafood. Cover and cook 6-8 hours on LOW.

2. About 30 minutes before serving, add seafood. Turn the heat up HIGH and stir occasionally (but gently).

3. Serve with true sourdough bread if you can find it.

4. 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.

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