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Will's Fisherman's Stew

User Rating 4.5 Star Rating (5 Reviews)


Alexandra Grablewski/Digital Vision/Getty Images
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*
  • Seafood**
  • 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. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the chioppino as it's considered perfectly good manners in this case.

Will's Notes:
*You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and Tasty, Member WindyTraveler

Made this for 4, had enough for 8, but increased the shrimp to about 2 dozen medium, scallops to 2 dozen medium to large, used Tilapia (3 filets), one can of clams (without juice). Also, added one can diced tomatoes (with green chilies), and added another can of sauce. Instead of adding basil and oregano, used a can of crushed tomatoes with this flavors already there. All other ingredients were same except did not use hot peppers, and I increased the garlic and onions and green peppers (oh did add some yellow and red for flavor and to give some color). The reult was a little kick, so did end up adding a little more cayenne for a little more kick. It was a huge hit, and I would say that it was so easy doing this in a slow cooker. Next time I would not add scallops as soon (15 minutes as opposed to 30 minutes) before as they seemed to cook faster than shrimp and fish.

6 out of 6 people found this helpful.

See all 5 reviews

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