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Seafood Cioppino Recipe

Seafood Cioppino Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Seafood Cioppino

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Nov. 23, 2015

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

MY REVIEW
Reviewed Jan. 30, 2014

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

MY REVIEW
Reviewed Jan. 7, 2014

"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."

MY REVIEW
Reviewed Nov. 19, 2013

"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 REVIEW
Reviewed Jun. 11, 2013

"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!"

MY REVIEW
Reviewed Mar. 5, 2013

"Loved this. I used Cod instead of Haddock. Will definitely make this again!"

MY REVIEW
Reviewed Mar. 23, 2012

"Very good!"

MY REVIEW
Reviewed Mar. 17, 2012

"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."

MY REVIEW
Reviewed Mar. 3, 2012

"An exquisite blend of flavors. I am thrilled to have this recipe in my collection."

MY REVIEW
Reviewed Mar. 3, 2012

"Way too fishy. If I make this again I will only add the shrimp and haddock and leave out the clams and lobster and see if that helps the flavor. The base of the soup was wonderful just too much fish product."

MY REVIEW
Reviewed Mar. 2, 2012

"I made this for 5 couples and added scallops too. It is the best..everyone loooks forward to coming everytime I make 15 qts and none left!!! I added some old bay too."

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Wine Pairings

Full-Bodied White Wine

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