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Slow-Cooker Cioppino
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Prep Time:
20 minutes
Total Time:
4 hours 5 minutes
Indulge in a flavorful one-pot seafood stew with a medley of fish and shellfish in a rich tomato broth.
Ingredients:
  • 2 large onions, chopped (2 cups)
  • 2 medium stalks celery, finely chopped (about 1 cup)
  • 5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 bottle (8 oz) clam juice
  • 1 can (6 oz) tomato paste
  • 1/2 cup dry white wine or water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive or vegetable oil
  • 2 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 dried bay leaf
  • 1 lb firm-textured white fish, cut into 1-inch pieces
  • 3/4 lb uncooked medium shrimp, peeled, deveined
  • 1 can (6 1/2 oz) chopped clams with juice, undrained
  • 1 can (6 oz) crabmeat, drained
  • 1/4 cup chopped fresh parsley
Instructions:
  • Combine all ingredients in a 5- to 6-quart slow cooker, excluding the fish, shrimp, clams, crabmeat, and parsley.
  • Cover and cook on High heat for 3 to 4 hours.
  • Add the fish, shrimp, clams, and crabmeat into the pot. Lower the heat to Low, cover, and cook for 30 to 45 minutes more, or until the fish flakes easily with a fork. Remove the bay leaf and stir in the parsley.

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