Seafood Cioppino Recipe
- 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 vegetable broth
- 5 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 to 2 teaspoons Italian seasoning
- 1/2 teaspoon sugar
- 1 bay leaf
- 1 pound haddock fillets, cut into 1-inch pieces
- 1 pound Daily Chef Uncooked Medium Shrimp, peeled and deveined
- 1 can (6 ounces) lump crabmeat, drained
- 1 can (6 ounces) chopped clams
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- In a 4- or 5-qt. slow cooker, combine the first twelve ingredients. Cover and cook on low for 4-5 hours. Stir in the haddock, shrimp, crabmeat and clams. Cover and cook 30 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Stir in parsley. Discard bay leaf. Yield: 8 servings (2-1/2 quarts).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Cioppino(8)
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Been making a variation of this on Christmas Eve for years. It's our crowd-size version of the 7 Fishes Dinner. I always felt that something was missing; a certain heartiness. Then I discovered this recipe....THANK YOU! I think the tomato paste and vegetable broth are just what I have been needing and cannot wait to include them this year. I'm certain they're the ingredients that have kept my version from being 5 stars.
My family really liked this recipe. While I've made a much more complex Cioppino this was so good with little effort. I added red pepper flakes for a little bite. I'll be making this again!
Loved this. I used Cod instead of Haddock. Will definitely make this again!
Fantastic. I added an extra (14 oz) can of tomatoes with a bit more vegetable broth. Used purple onion (for nutrition value), a grated carrot and 2 c. frozen green beans. This recipe can easily accommodate other veggies to boost nutrition. I also used frozen, pre-cooked baby shrimp and haddock filets. Could use imitation crab in future. This will be a regular menu item now in my home.