Water can be added to thin the stew, but I leave it thick (better for dunking bread).
| 1 | lg. | cans crushed tomatoes w/juice (or use 2 15 oz. cans) |
| 1 | can | tomato sauce (8 oz.) |
| 1 | med. | onion, chopped |
| 1 | c. | white wine |
| 1/3 | c. | olive oil |
| 3 | cloves | garlic, minced |
| 1/2 | c. | parsley, chopped |
| 1 | green pepper, chopped | |
| 1 | hot pepper, chopped (optional) | |
| salt and pepper to taste | ||
| 1 | tsp. | thyme |
| 2 | tsp. | basil |
| 1 | tsp. | oregano |
| 1/2 | tsp. | paprika |
| 1/2 | tsp. | cayenne pepper |
| SEAFOOD: | Here is a list but you can use your own favorite seafood instead. | |
| 1 | deboned | whitefish fillet, cubed (make sure it is deboned) |
| 1 | doz. | prawns |
| 1 | doz. | scallops |
| 1 | doz. | mussels |
| 1 | doz. | clams (can use canned) |
Place all ingredients except seafood in Crockery Pot. Cook on low 6 to 8 hours.
About 30 minutes before serving, add seafood. Turn Crockery Pot on high and stir gently once or twice.
Serve with sourdough bread.