San Francisco Cioppino

• 1-28oz. can crushed tomatoes, undrained
• 1-8oz. can tomato sauce
• 1 medium onion, chopped
• 1 cup white wine
• 1 cup water
• 1/4 cup olive oil
• 1/2 cup fresh Italian parsley, chopped
• 4 cloves garlic, minced
• 2 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1/2 tsp. cayenne pepper
• 1/2 lb. fresh or frozen cod or other whitefish fillets cut into bite-sized pieces
• 1/2 lb. fresh prawns, peeled and deveined
• 1/2 lb. fresh scallops
• 1/2 lb. fresh mussels
• 1/2 lb. fresh clams
• 2 lemons, cut into wedges

1. Combine all ingredients except the seafood and lemons in the crock-pot slow cooker. Cover; cook on low 6-8 hours or on high for 3-4 hours. 30 minutes before serving, add the seafood to the stoneware and turn to high. To serve, squeeze lemon wedges into each serving.

tomatoes, tomato sauce, onion, white wine, water, olive oil, fresh italian parsley, garlic, thyme, oregano, red pepper, cayenne pepper, fresh prawns, fresh scallops, fresh mussels, fresh clams, lemons

Taken from www.epicurious.com/recipes/member/views/san-francisco-cioppino-51954081 (may not work)