_cioppino-recipes

Recipe: Cioppino – Crockpot Seafood Soup

Summary: This recipe is famous in San Francisco and it is great served with sourdough bread to soak up the marvelous juices.

Ingredients

  • 28 oz crushed tomatoes in juice
  • ⅓ cup olive oil
  • 8 oz tomato sauce
  • 3 minced garlic cloves
  • 1 cup dry white wine
  • ½ teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ cup chopped parsley
  • ½ cup chopped onion
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dried basil
  • 1 chopped green bell pepper
  • 1 dozen scallops
  • 1 dozen mussels
  • 1 dozen prawns
  • 1 dozen fresh or canned clams
  • 1 cubed, de-boned fillet of cod or sea bass
  • 1 chopped chili pepper (optional)
  • Salt and black pepper, to taste
  • 6 portions sourdough bread, to serve

Instructions

  1. Put everything in the crockpot except the seafood and bread.
  2. Cover and cook on low for 6 or 7 hours.
  3. Add the seafood half an hour before serving and cook on high.
  4. Stir occasionally but gently so you do not break the fish up.
  5. Serve with the sourdough bread on the side.

Number of servings (yield): 6

Photo and recipe adapted from Best Crockpot Recipes