Slow Cooker Cioppino:

Date Added: 7 Jan 2010
Listed in: Soups, Stews and Chili

• 2 large onions, chopped (2 cups)


• 2 medium stalks celery, finely chopped (about 1 cup)


• 5 cloves garlic, finely chopped (about 2½ teaspoons)


• 1 can (28 oz) diced tomatoes, undrained


• 1 bottle (8 oz) clam juice


• 1 can (6 oz) tomato paste


• ½ cup dry white wine or water


• 1 tablespoon red wine vinegar


• 1 tablespoon olive or vegetable oil


• 2½ teaspoons Italian seasoning


• ¼ teaspoon sugar


• ¼ teaspoon crushed red pepper flakes


• 1 dried bay leaf


• 1 lb firm-textured white fish, cut into 1-inch pieces


• ¾ lb uncooked medium shrimp, peeled, deveined


• 1 can (6½ oz) chopped clams with juice, undrained


• 1 can (6 oz) crabmeat, drained


• ¼ cup chopped fresh parsley

Preparation Time 20 min | Cooking Time 4 hrs 30 min:
8 servings | 210 Calories | 28g Protein | 14g Carbohydrates | 3.5g Fat

Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.

• In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.


• Cover; cook on High heat setting 3 to 4 hours.


• Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

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