- 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
- In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
- Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.
- Remove bay leaf. Stir in parsley. Yield: 8 servings (2-1/2 quarts).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Cioppino
"I used fresh plum tomatoes and dry vermouth. I simmered all ingredients except seafood on top of the stove for 1 hour, added the seafood (shrimp and cod only) and simmered 10 minutes more. Excellent."
"Delicious! I didn't have time to put this in my crockpot so I cooked it on the stove (about an hour). I sub'd out chicken broth and tilapia for the veggie broth and haddock. I was surprised that I didn't have to add any salt. It had plenty of flavor without it."
"I found this recipe in a search for easy crockpot meals. Family voted it a thumbs up terrific. I added a small package of imitation lobster chunks, and a cup of chicken broth because that is what I had on hand. Although another bottle of clam juice or veggie broth would have worked as well I think. I also added a few drops of red hot sauce for additional zip. It was thick like a fish stew, and so yummy. I served with garlic cheese bread, and a salad. Will definitely make this one of my "go to" recipes."
"I made this last night for a girls night dinner. The recipe option for crock pot use was so convenient. I made a few adjustments based on my taste and availability. That being said, I'd bet the recipe is just terrific without any alterations.Adjustments to base: 1 cup of vegetable broth and 1/2 cup of red wine.omitted the red wine vinegar, 4 chopped carrots, t. red pepper flake.For the seafood: cod, a can of baby clams and a dozen fresh mussels. omitted the crab and added 2 T of unsalted butter just before serving.I served it with crusty, warm bread and an antipasti that included olives, marinated artichokes, radishes, celery, yellow peppers, mozzarella with fresh basil oil and raw snap peas.I was outstanding! Cooking the base in the crock pot not only makes the process easier, but allows everything to simmer for hours which incorporates the flavors really well .Adding the seafood in the last 30-40 minutes allows you to create a top notch dinner ahead of time!It's a keeper!"
"Made this for Christmas Eve. I used cod for the fish. Used white wine and also added about 1/2 cup of Clamato juice. We really like this."