|Nutritional Guidelines (per serving)|
This cioppino recipe is a delicious fisherman's stew you can make in your slow cooker. Use all of your favorite shellfish and fish in this simple and delicious slow-cooked stew, the signature seafood dish of San Francisco.
- 1 large can (28 ounces) crushed tomatoes with juice
- 1 can (8 ounces) tomato sauce
- 1/2 cup onion (chopped)
- 1 cup dry white wine
- 1/3 cup olive oil
- 3 cloves garlic (minced)
- 1/2 cup parsley (chopped)
- 1 green pepper (chopped)
- Optional: 1 hot pepper (chopped)
- Salt and pepper to taste
- 1 teaspoon thyme
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Optional: water*
- For the Seafood:
- 1 fillet of seabass, cod or other whitefish (deboned and cubed)
- 1 dozen prawns
- 1 dozen scallops
- 1 dozen mussels
- 1 dozen clams (can use canned)
Place all ingredients except seafood in the slow cooker.
Cover and cook 6 to 8 hours on low.
About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally (but gently).
Serve with true sourdough bread if you can find it. Something with a really 'sour' taste is perfect for this cioppino. Don't be afraid to dunk your bread in the cioppino as it's considered perfectly good manners in this case.
*You can add water to the recipe to thin out the cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to what seafood to add. Some choose to serve with fresh cracked crab when in season.
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