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Cioppino (Fisherman's Stew)
1 can crushed tomatoes - (28 oz) -- including juice (or two 15 oz cans crushed tomatoes)
1 can tomato sauce - (8 oz)
1 medium onion -- chopped
1 cup white wine
1/3 cup olive oil
3 garlic cloves -- chopped or minced
1/2 cup chopped parsley
1 green pepper -- chopped
1 hot pepper -- (optional), chopped
Salt -- to taste
Freshly-ground black pepper -- to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 seabass, cod or other whitefish fillet -- deboned (important), and cut into cubes
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams - (can use canned)
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 slow cooker. 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.
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