San Francisco Cioppino

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Crock Pot

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Ingredients

28 ounces crushed tomatoes, undrained

8 ounces tomato sauce

1 medium yellow onion, chopped

1 cup white wine

1 cup water

1/4 cup extra-virgin olive oil

1/2 cup fresh Italian parsley, chopped

4 cloves garlic, minced

2 teaspoons dried sweet basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 pound fresh or frozen cod or other whitefish fillets, thawed and cut into bite-sized pieces

1/2 pound fresh prawns, peeled and deveined

1/2 pound fresh sea scallops

1/2 pound fresh mussels, scrubbed

1/2 pound fresh clams, scrubbed

2 lemons, cut in wedges

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