Slow Cooker Seafood Cioppino Recipe

I can't imagine Christmas Eve without this zippy Italian seafood cioppino on the table. Loaded with shrimp, crab, clams, and haddock, this hearty stew is a seafood lovers dream come true! This stew is made in the slow cooker, making it a great option for special occasions or busy weeknights. Serve with crusty bread or oyster crackers.

(Image: Ashley Manila)

Things You'll Need

 

28 ounce can diced tomatoes, (1)

  •  
    1 yellow onion, diced 
  • 2 stalks of celery, finely chopped
  •  
    8 ounce bottle clam juice, (1)
  •  
    3 tablespoons tomato paste 
  •  
    1/2 cup dry white wine 
  •  
    6 garlic cloves, minced
  •  
    2 teaspoons red wine vinegar
  •  
    2 tablespoons olive oil

 

 

  • 2 teaspoons Italian seasoning
  •  
    2 bay leaves 
  •  
    1/2 teaspoon salt
  •  
    1 pound haddock fillets, cut into 1 inch pieces
  •  
    1 pound uncooked shrimp, peeled but tails left on
  •  
    6.5 ounce cans minced clams in clam juice, (2)
  •  
    8 ounces container lump crab meat, drained, (1)
  •  
    1/2 cup fresh parsley, chopped

 

 

 

 

 

 

 

 

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Step 1

In a 4-quart slow cooker combine the tomatoes, onions, celery, clam juice, tomato paste, white wine, garlic, vinegar, olive oil, Italian seasoning, bay leaves and salt. Cook, covered, on low heat for 6 hours.

(Image: Ashley Manila)

Step 2

Stir in the haddock, shrimp, clams and crab meat. Continue cooking for 45 minutes, or until the shrimp are pink and the haddock flakes easily when poked with a fork. Remove bay leaves and stir in parsley.

(Image: Ashley Manila)

Step 3

Ladle the seafood cioppino into bowls and serve warm.

(Image: Ashley Manila)
(Image: Ashley Manila)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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