Fisherman's Cioppino Stew Recipe

Fisherman's Cioppino Stew Recipe

Rating:

(5 votes) 4 5

Although different seafood is used to make this stew nice and thick, feel free to use what seafood you enjoy in the stew. Just make sure to put plenty in!

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Time needed

2 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 1 28 oz. can crushed tomatoes, undrained
  • 1 8 oz. can tomato sauce
  • 1 medium onion, chopped
  • 1 C. white wine
  • 1/3 C. olive oil
  • 3 cloves garlic, chopped or minced
  • 1/2 C. chopped parsley
  • 1 green bell pepper, chopped
  • 1 hot pepper, chopped (optional)
  • Salt and coarse ground black pepper to taste
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 deboned and cubed fillet of sea bass, cod or other whitefish
  • 1 dozen medium shrimp, deveined and cleaned
  • 1 dozen scallops
  • 1 dozen mussels
  • 1 dozen clams (canned are fine)

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Directions

Place all ingredients except the seafood in crockpot. Cook for 6 to 8 hours on low. About 30 minutes before serving, add seafood. Turn the heat to high and stir occasionally. Serve with hot sourdough bread.

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