San Francisco Cioppino Recipe

• 1/4 cup extra virgin olive oil
• 4 cloves of garlic finely chopped
• 1 medium shallot
• 2 (16 oz) cans chopped tomatoes, do not drain
• 2 cups chicken stock
• 1 cup Plantation Blush Wine ( Williamsburg Winery)
• 2 bay leaves
• 3 tablespoons fresh basil, cut into chiffonade
• 1 pound raw shrimp, cut into bite sized pieces
• 3 cooked sets of crab legs, cut into bite sized pieces
• 4 tilapia fillets, cut into bite sized pieces
• 3-5 pinches Mediterranean Spiced Sea Salt ( by MacCormick)

1. In large saute pan put the olive in and let it get hot over medium-high heat (between 6 & 7 for those with numeric dials on their stoves).
2. Add the onions and saute until translucent, then add in the garlic and do the same.
3. Move the contents of the saute pan to the crock pot and add in the tomatoes, stock, wine, basil and bay leaf.
4. Cook on high for 4 hours.
5. During the last 30 minutes add in the seafood, cover again and cook for the last 30 minutes.

extra virgin olive oil, garlic, shallot, tomatoes, chicken stock, plantation, bay leaves, fresh basil, shrimp, crab, tilapia fillets, salt

Taken from cookeatshare.com/recipes/san-francisco-cioppino-44725 (may not work)