San Francisco Cioppino...Or Fish Stew

I have already shared that Art is filling some of his spare time with cooking.
This last week he made a Fish Stew in the crock pot.
The only down side was that it was a little expensive, but very good.
This would be good on pasta also. Enjoy...

SAN FRANCISCO CIOPPINO

Serves 6

28 oz. can crushed tomatoes, undrained ( art used two cans)

8 oz. tomato sauce

1 medium yellow onion, chopped

1 cup white wine

1 cup water

1/4 cup extra-virgin olive oil

1/2 cup fresh Italian parsley, chopped

4 cloves garlic, minced

2 tsp. dried sweet basil

1 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. red peper flakes

1/2 tsp. cayenne pepper

1/2 lb. fresh or frozen cod or other whitefish fillets, thawed and cut into bite sized pieces.

1/3 lb. fresh prawns, peeled and deveined

1/3 lb. fresh sea scallops

1/2 lb. fresh mussels, scrubbed

1/2 lb. fresh clams scrubbed

2 lemons, cut into wedges.

Combine all ingredients, except the seafood and lemons, in the crock pot. Cover; cook on low 6-8 hours of high for 3-4 hours. Thirty minutes before serving, add the seafood to the stoneware and turn to High. To server squeeze lemon wedges into each serving.

Very good with sour dough bread.

to increase this recipe, double all ingredients.

Taken from Today's Creative Crock*Pot 2nd edition