Kasey’s been asking me to write a “guest blog” for some time so since she’s at work all day and I have the kitchen to myself, today’s the day!
For dinner tonight, I’ve decided to make one of my favorite recipes. I picked this one up in New Zealand though apparently it really originated here in the US.
Traditionally, cioppino is made with the catch of the day, but seeing how we’re here in land-locked Indiana the options are somewhat limited. The only seafood that looked “fresh” was the shrimp, but any shellfish or white fish will work. In fact, the more the merrier.
Most people love this type of recipe because you can throw everything in the crockpot and leave it all day, ignoring it until it’s time to eat.
I can’t do that.
I like to babysit my crockpot. Defeats the purpose, I know I know, but that’s just me.
Via the lovely Miss Cori Lennox
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 chopped onion
1 cup white wine
1/3 cup olive oil
3 cloves garlic
1 cup chopped parsley
1 chopped green pepper
2-4 chopped hot peppers
½ cup chopped fresh basil
¼ cup chopped fresh oregano
1 tsp thyme
1 tsp paprika
1 tsp cayenne pepper
Seafood (shrimp, scallops, mussels, cubed white fish, etc.)
Put everything but the seafood in a crockpot and cook on low for 6 to 8 hours. Add seafood 30 minutes before serving and turn on high. Serve over rice or as a soup with sourdough bread. Serves 6.