Ingredients
| Olive oil | 1 | green pepper, seeded and chopped | 2 | onions, chopped | 1 bunch | parsley, snipped | 3 cloves | garlic, minced | 2 cans | whole tomatos, chopped | 2 cans | tomato sauce | 1-1/2 cup | dry white wine | 3/4 tsp. | dried oregano, crushed | 1/2 tsp. | dried basil crushed | 2 | whole bay leaves | | Coarsely ground black pepper | 1-1/2 lb. | fish, skinned, deboned and chopped * | 1-1/2 lb. | raw shrimp | 2 cans | Minced clams; with juice |
1 Recipe Reviews
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I cooked the cioppino base (without seafood) for 3 hours in a slow cooker. Then I added the seafood and cooked for another 30 minutes. I also added a bottle of clam juice and calamari. The stew was sweet with a fresh seafood taste.
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Instructions
In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 minutes. Add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 minutes. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary) Add fish, shrimp, clams and clam juice. Simmer covered 10-15 minutes or until fish is done.
Author's Comments
* Cod, perch, or fish of your choice
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cioppino, seafood, soups, stews