Fisherman’s Cioppino Stew

A while back on facebook I asked if anyone ever cooked fish or seafood in their crock pot. A hand full of folks said they had, but pretty much everyone seemed to be interested in trying it.   A couple of days ago someone sent me this recipe through the website but did it anonymously leaving no contact information. I would be more than happy to give credit to the person that sent this. It looks delicious and I can’t wait to give it a try.  
Fisherman’s Cioppino Stew
 
Ingredients

• 1 28 oz. can crushed tomatoes, undrained
• 1 8 oz. can tomato sauce
• 1 medium onion, chopped
• 1 cup white wine
• 1/3 cup 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)

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.