|Nutritional Guidelines (per serving)|
|Servings: 6 Bowls (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
- 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). If desired, add 1/2 cup of water to thin out soup.
- 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.
- 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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