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

  • 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)


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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