Seafood Cioppino Recipe
Seafood Cioppino Recipe photo by Taste of Home
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Seafood Cioppino Recipe

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If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/4 cups: 205 calories, 3g fat (1g saturated fat), 125mg cholesterol, 483mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


  1. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
  2. Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.
  3. Remove bay leaf. Stir in parsley. Yield: 8 servings (2-1/2 quarts).
Originally published as Seafood Cioppino in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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normdunkin User ID: 7399515 260578
Reviewed Jan. 31, 2017

"Wow! This was so good. Lots of flavor and 205 calories per serving. I added some scallops but otherwise stuck with the recipe as written. I served it with garlic toast and Pinot Noir. Can't wait to eat the leftovers for lunch tomorrow."

itsmesusan User ID: 5861704 257776
Reviewed Dec. 6, 2016

"I added bay scallops & crushed red pepper flakes to the mix. This was sooo good & even-better, reheated, the next day! I didn't have red wine vinegar, so used more white wine."

Mary L. Collins User ID: 398086 257386
Reviewed Nov. 28, 2016

"I made this for a family dinner. Due to time constraints had to make the sauce the day before on the stove and then reheated the next day before adding the seafood. Had to use cod instead of haddock and added a small amount of ground red pepper for a little zip. Served with salad and crusty bread. Family loved it.

Will definitely make again. Thanks."

Lolden User ID: 8561505 246476
Reviewed Apr. 2, 2016

"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."

lmmanda User ID: 1101093 246395
Reviewed Mar. 31, 2016

"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."

Gramma Amy User ID: 6989823 244116
Reviewed Feb. 19, 2016

"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."

packygirl User ID: 8774134 243982
Reviewed Feb. 17, 2016

"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!"

echobird User ID: 456926 240364
Reviewed Dec. 27, 2015

"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."

xlsalbums User ID: 5254917 237981
Reviewed Nov. 23, 2015

"Everyone loved this!! I'll make this again for sure!"

fratedawg User ID: 7645148 180380
Reviewed Jan. 30, 2014

"I love seafood, but not this. My son thought it was "okay." Me..... delete!"

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