If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

Seafood Cioppino

(28 ounces) diced tomatoes, undrained

onions,

celery ribs, chopped

(8 ounces) clam juice

(6 ounces) tomato paste

white wine vegetable broth

garlic cloves,

red wine vinegar

olive oil

Italian seasoning

bay leaf

sugar

haddock fillets,

shrimp

(6 ounces) chopped clams, undrained

(6 ounces) lump crabmeat, drained

parsley

29g protein.  <B><b>Diabetic Exchanges</b>: </B>3 lean meat

We loved this. Omitted the canned seafood and used fresh. Sauteed the onions and celery in butter before cooking on the stovetop in a Dutch Oven. Seafood the last few minutes. Omitted the tomato paste.

I have made this recipe at least five times, and it’s always been a huge hit. Admittedly, I tweak it a little bit each time, adding hot pepper flakes, thinly sliced fennel, and an extra bottle of clam juice. Positively delicious. Even better the next day.  I use a technique suggested in almost all slow cooker recipes published in America’s Test Kitchen Slow Cooker cookbooks. I take almost all vegetables, aromatics plus olive oil and microwave for a few minutes to open up flavors. I think it makes a difference. I also use cod instead of haddock.  Very surprised by people who say there’s no flavor.

I thought this was really good.  I substituted fresh cod for the haddock and I added an extra can of crab meat.   It made a lovely soup.  I used a crock pot, but cooked it on high or about 3.5 hours and then added the seafood and kept on high for another 30 min.

I made this for a family dinner.  Due to time constraints had to make the sauce the day before on the stove and then reheated the next day before adding the seafood. Had to use cod instead of haddock and added a small amount of ground red pepper for a little zip.  Served with salad and crusty bread. Family loved it.Will definitely make again. Thanks.

Yikes. This was REALLY bland. How did this get so many stars? I recommend sautéing the veggies before you place in the crockpot. Also adding paprika, a red pepper, and more spices to taste.

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

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.

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.

I added bay scallops & crushed red pepper flakes to the mix.  This was sooo good & even-better,  reheated, the next day!  I didn't have red wine vinegar, so used more white wine.

Delicious!  I didn't have time to put this in my crockpot so I cooked it on the stove (about an hour).  I sub'd out chicken broth and tilapia for the veggie broth and haddock.  I was surprised that I didn't have to add any salt.  It had plenty of flavor without it.

Wow!  This was so good.  Lots of flavor and 205 calories per serving. I added some scallops but otherwise stuck with the recipe as written.  I served it with garlic toast and Pinot Noir.  Can't wait to eat the leftovers for lunch tomorrow.

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.

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

This turned out quite good, and we really enjoyed it. Made almost exactly to the recipe. Just now realized I forgot the crab, even still was very good.The big thing we added, Octopus! Two hours on high, and they were perfect. Husband and daughters said they were soft and easy to chew.The one thing I did, moved soup and octopus into a Dutch oven, onto the stove. I was concerned the fish and shrimp would drop the temp too much, and that the octopus would stop cooking. So, twenty more minutes, slow simmer..and all was perfect.I know I searched all over, wondering how long to cook the octopus, and mostly guessed based on several other recipes.  But, 2hrs in the crockpot on high, was great. Could go three I’m sure.

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.

The crockpot made this cioppino super convenient, but we were disappointed with the flavor.  With so many great reviews, I'm assuming something went wrong on my end although I followed the recipe exactly.

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.

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.

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

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!

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

I made this last night for a girls night dinner. The recipe option for crock pot use was so convenient. I made a few adjustments based on my taste and availability. That being said, I'd bet the recipe is just terrific without any alterations.Adjustments to base:  1 cup of vegetable broth and 1/2 cup of red wine.omitted the red wine vinegar, 4 chopped carrots, t. red pepper flake.For the seafood: cod, a can of baby clams and a  dozen fresh mussels.  omitted the crab and added 2 T of unsalted butter just before serving.I served it with crusty, warm bread and an antipasti that included olives, marinated artichokes, radishes, celery, yellow peppers, mozzarella with fresh basil oil and raw snap peas.I was outstanding! Cooking the base in the crock pot not only makes the process easier, but allows everything to simmer for hours which incorporates the flavors really well .Adding the seafood in the last 30-40 minutes allows you to create a top notch dinner ahead of time!It's a keeper!

I used fresh plum tomatoes and dry vermouth. I simmered all ingredients except seafood on top of the stove for 1 hour, added the seafood (shrimp and cod only) and simmered 10 minutes more. Excellent.

seafood cioppino

Prep Time: 20 minutes

Cook Time: 4 hours, 30 minutes

Total: 4 hours, 50 minutes

Servings: 5

Cost: $14.68 /serving

Author : Taste of Home

Ingredients

Instructions

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