Warm and savory, this Cioppino stew is served great with bread.

Slow-Cooked Seafood Cioppino

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Warm and savory, this Cioppino stew is served great with bread.
Servings
5-6
Prep Time
15 Minutes
Cook Time
5 Hour (s)

Slightly spicier and thicker than seafood gumbo, the rich aroma of this stew will be enough to make your mouth water.

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 bottle (8 ounces) clam juice
• 1 can (6 ounces) tomato paste
• 1/2 cup white wine or 1/2 cup vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 to 2 teaspoons Italian seasoning
• 1 bay leaf
• 1/2 teaspoon sugar
• 1 pound haddock fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 can (6 ounces) chopped clams, undrained
• 1 can (6 ounces) lump crabmeat, drained
• 2 tablespoons minced fresh parsley

Instructions

1. Combine the first 12 ingredients in your slow cooker and mix well.
2. Cover and cook on low for 4 to 5 hours.
3. Stir in haddock, shrimp, clams and crabmeat.
4. Cover and cook for another 20 to 30 minutes, or until fish just begins to flake easily with a fork and shrimp turn pink.
5. Remove bay leaf and stir in parsley.
6. Serve warm.

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