Crockpot fisherman's ste -- Cioppino -- from Will. Use your favorite seafoods in this slow cooked stew.


1 large can (28 ounces) crushed tomatoes with juice
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 cup dry white wine
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup parsley, chopped
1 green pepper, chopped
1 hot pepper (optional), chopped
salt and pepper, to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
water, if desired*
1 deboned (important) and cubed fillet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz. clams (can use canned)


Place all ingredients in slow cooker except seafood. Cover and 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.