If you're looking for a great seafood recipe to create in your slow cooker, this classic fish stew is just the ticket. It's full to the brim with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa DiPrima, Milford, New Hampshire
- 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).
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.
Reviews for Seafood Cioppino
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review