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Cioppino

1 pound sea bass -- cut in chunks
1 can mushroom -- sliced (4 ounces)
2 carrots -- pared and sliced
1 medium onion -- chopped
1 small green pepper -- seeded and chopped
1 clove garlic -- minced
1 can tomato sauce -- 15 ounces
1 can beef broth -- 14 ounces
salt
1/8 teaspoon seasoned pepper
1/2 teaspoon leaf oregano
1 can clams -- undrained (7 ounces)
1/2 pound shelled, cleaned shrimp
1 small lobster tails -- optional
1 package frozen crab meat -- thawed and cartilage removed
minced parsley


Combine half of sea bass in slow cooker with vegetables, garlic, tomato sauce, beef broth and seasonings; stir well. Cover and cook on Low for 10 to 12 hours or on High for 2 to 4 hours.

One hour before serving, turn on High and stir in remaining sea bass and seafood. Cover and cook on High for 1 hour or until done.

Garnish with minced parsley and serve in soup plates. Accompany with hot Italian bread.

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