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Cioppino
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1 large 28 oz. or two 15 oz. cans crushed tomatoes (including juice)
1 8 oz can tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic – 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
Note: You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
Seafood:
1 deboned (important) and cubed fillet of seabass, cod or other whitefish
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams (can use canned)
Hint: Use your imagination and personal preferences as to which seafoods to add.
Place all ingredients minus seafood in slow cooker/Crock Pot. 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).
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