Seafood Cioppino

Total Time

Prep: 20 min. Cook: 4 hours 20 min.


8 servings (2-1/2 quarts)

Updated: Oct. 13, 2023
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 it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, 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


  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, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
  3. Remove bay leaf. Stir in parsley.

Seafood Cioppino Tips

What do you serve cioppino with?

It's best to keep the side dishes simple and let the cioppino take center stage. Serve it with some kind of bread for sopping up the broth, whether you go with garlic bread, mushroom cheese bread or a classic crusty bread. A fresh green salad or traditional antipasto would also make a great companion to this dish. There are no rules when it comes to wine pairings—whether you want to go with white or red, choose one that has a nice zing to it, like a pinot grigio, pinot noir or zinfandel.

How long is cioppino good for?

You can keep cooked seafood in the refrigerator for 2 to 3 days. Store any leftovers in an airtight container and leave some headspace. Be careful when reheating this soup; it's easy to overcook the fish and seafood, which could make them rubbery. Reheat cioppino on the stove over a low flame and keep a close eye on it until it's warmed throughout. If you're going to freeze your cioppino, chill it in the refrigerator before moving it to the freezer and use it within 4 to 6 months. Let it thaw in the refrigerator and warm it over gentle heat.

What else can I add to this cioppino recipe?

This is a flexible recipe—you can add or substitute ingredients as your taste, budget and time allow. If you like your dishes spicy, add crushed red pepper flakes, or a few drops of Sriracha chili sauce or another hot sauce. In place of the haddock, you can use cod, tilapia or another firm white fish. Add other types of seafood, like lobster, bay scallops, sea scallops, fresh mussels or octopus as you wish. When tomatoes are in season, add a couple of diced ripe plum tomatoes. You can also try adding your favorite vegetables, including diced carrots or sliced fennel. Finally, you can always add a splash of dry vermouth or red wine, which are classic complements for tomatoes and seafood.

Research contributed by Hazel Wheaton, Taste of Home Books Editor

Nutrition 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.