Cioppino Recipe For The Slow Cooker

Name: Cioppino Recipe For The Slow Cooker
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Ingredients: 1 (15 ounce) can petite diced tomatoes, NOT drained; 1 red bell pepper, diced; 2 medium onions, diced; 3 celery stalks, diced; 2 cups seafood stock or fish stock ((or substitute with chicken broth or vegetable broth)); 6 ounces tomato paste; ½ cup white wine ((or substitute with additional stock)); 1 tablespoon minced fresh garlic; 2 teaspoons Italian seasoning; 1 teaspoon sugar; 1 bay leaf; ¾ teaspoon crushed red pepper flakes ((optional)); 1 lb. raw medium or large shrimp, peeled and deveined; 12 ounces firm-flesh fish fillets, skin removed, such as halibut or salmon, cut into 2-inch chunks; 12 ounces lump crabmeat; 6 ounces canned chopped clams, drained; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh parsley; Salt and pepper, to taste

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Prep Time: 15 minutes

Cook Time: 300 minutes

Total: 315 minutes

Servings: 12

Cost: $1.84 /serving

Author : Blair

cioppino recipe seafood soup seafood stew

Instructions

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Step 1

Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.

Step 2

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).

Step 3

Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.

Step 4

Just before serving, stir in basil and parsley and season with salt and pepper, to taste.

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