INGREDIENTS
1 lb
Cristobal salted cod
2 cups
Fish stock
1/2 lb
Mussels
1/2 lb
Scallops
1/2 lb
Shrimp
1
Slow cooker seafood cioppino
1
Bay leaf
1
Bell pepper
2
Celery stalks
4
Garlic cloves
1
Onion, medium
1
Parsley, Fresh
28 oz
Tomatoes
6 oz
Tomato sauce
2 tsp
Italian seasoning
1/2 tsp
Red pepper flakes
1/2 tsp
Salt
1 tbsp
Olive oil, extra-virgin