- 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 uncooked small 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Cioppino
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"I love seafood, but not this. My son thought it was "okay." Me..... delete!"
"This looks much better than the recipe I usually use. The crockpot is the way to go with cioppino because it blends the flavors beautifully. For added flavor, try cooking the haddock on the barbecue first, then add it to the sauce. Yum! Can't wait to make this."
"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!"