Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Crushed tomatoes - (28 oz) - including juice (or two 15 oz cans crushed tomatoes) 1 Tomato sauce - (8 oz) 1 Onion - chopped (medium) 1 cup 237ml White wine 1/3 cup 78ml Olive oil 3 Garlic cloves - chopped or minced 1/2 cup 73g / 2.6oz Chopped parsley 1 Green pepper - chopped 1 Hot pepper - , chopped Salt - to taste Freshly-ground black pepper - to taste 1 teaspoon 5ml Thyme 2 teaspoons 10ml Basil 1 teaspoon 5ml Oregano 1/2 teaspoon 2 1/2ml Paprika 1/2 teaspoon 2 1/2ml Cayenne pepper Seafood 1 Seabass, cod or other whitefish fillet - deboned (important), And cut into cubes 1 Prawns 1 Scallops 1 Mussels 1 Clams - (can use canned)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Hint: Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season, also. You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick. Place all ingredients minus seafood in crockpot. 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. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the chioppino as it's considered perfectly good manners in this case. This recipe yields ?? servings.


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