Crockery Pot Cioppino (Fisherman’s Stew)

Water can be added to thin the stew, but I leave it thick (better for dunking bread).

1 lg. cans crushed tomatoes w/juice (or use 2 15 oz. cans)
1 can tomato sauce (8 oz.)
1 med. onion, chopped
1 c. white wine
1/3 c. olive oil
3 cloves garlic, minced
1/2 c. parsley, chopped
1 green pepper, chopped
1 hot pepper, chopped (optional)
salt and pepper to taste
1 tsp. thyme
2 tsp. basil

1 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cayenne pepper

SEAFOOD: Here is a list but you can use your own favorite seafood instead.
1 deboned whitefish fillet, cubed (make sure it is deboned)
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz. clams (can use canned)

Place all ingredients except seafood in Crockery Pot. Cook on low 6 to 8 hours.

About 30 minutes before serving, add seafood. Turn Crockery Pot on high and stir gently once or twice.

Serve with sourdough bread.

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