San Francisco Cioppino

• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (16-ounce) cans chopped tomatoes, undrained
• 2 cups fish or chicken stock (page 91), or water
• Dash of Tabasco sauce
• 1 cup hearty red wine
• 3 tablespoons fresh basil, cut into chiffonade
• 1 bay leaf
• 1/2 pound shrimp, raw, unpeeled
• 1 small cooked crab, cut into serving pieces
• 6 or 8 small clams
• 1/2 pound red snapper, halibut, or other white fish
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

1. Place a large saute pan over medium-high heat and add the oil.
2. Add the onion and saute for about 5 minutes, until softened.
3. Add the garlic and saute for 2 minutes.
4. Transfer the contents of the pan to the slow cooker and add the tomatoes, stock, Tabasco sauce, wine, basil, and bay leaf.
5. Cover and cook on low for 4 to 6 hours (though it could be left on for 8 hours if necessary), until the stock is rich and hot, ready for the fish.
6. About 30 minutes before serving, add the shrimp, crab, clams, and fish.
7. Cover and cook on high for about 30 minutes, until the fish turns opaque.
8. Season to taste with salt and pepper and serve garnished with a sprinkling of the parsley.

olive oil, yellow onion, garlic, tomatoes, fish, tabasco sauce, hearty red wine, fresh basil, bay leaf, shrimp, crab, clams, red snapper, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/san-francisco-cioppino-380238 (may not work)