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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 dry 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 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 twelve 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.

Wine Pairings

Full-Bodied White Wine

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