Quality slow cooker recipes for seafood can be hard to come by, so this version of cioppino, a tomato-based seafood stew that was invented in San Francisco, is a real gem. With a loaf of sourdough bread and a glass of white wine, this stew makes an effortless meal. To add this seafood staple to your slow cooker repertoire, read more.
From Betty Crocker
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) Progresso® 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
Directions
- 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.
Serves 8.
Nutritional Information per serving: Calories 210 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 570mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 7g); Protein 28g
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Cinque
Alberta Ferretti
Gorgeous
While this recipe looks really good I have to say I hate slow cooker recipes that require cooking for 3-4 hours at which point you have to add something else and cook a little longer. My entire purpose for having a slow cooker is that I can set up a meal to cook before I head to work which will be done when I return home 8 hours later. If a meal takes such a short time in a slow cooker then theoretically I should be able to cook it on the stove top in 1 hour or less negating the need for the slow cooker.
1YES. I clicked to mention this very thing. It's disappointing to find a recipe that sounds great but it only needs to cook for 4 hours; I want things that cook for 8-10 hours so I can leave them while I'm at work.
I've read some rules of thumb for translating slow cooker recipes to the stove (but not vice versa, grr); does anyone know how to translate, say, a 4-hours-on-high recipe to longer-time-on-low? Or is it even possible?
2I loathe slow cookers as im convinced they will explode and burn my house down if i dont supervise them!!
That stew photo..looks DELISH!!!!!!
3I can't live without my slow cooker!!!! It is quite possibly my favorite kitchen invention! I'm always looking for new recipes to try.
Seka21, I understand your worries, but how about only using it when you are home to monitor it? I do that most of the time. I've really only used it when I'm not home a handful of times.
4i always hear about cioppino's and i'ven ever made one - but at least i get a better sense of what can go into making one
thanks for this recipe, and the image to go along with it!
5I'm actually working on this now. The girls above are right, I couldn't have left this while I go to work. But I do have a couple of activities tonight so I made it, set it, and I'll eat it when I come home! It smells awesome!
6My husband called this "Perfect."
7mmmm so yummy great now I hella want some!
8The recipe says to cook on high for 3-4 hrs, therefore you CAN make this meal prior to leaving for work. Slow cooking 101- cooking on low for 7-8 hrs is equivalent to cooking on high for 3-4 hours! Read your manual!
9I'm always on the lookout for hearty, filling but still healthy recipes. I made this today (using cod as the white fish), and I'm pretty pleased with it!
FYI, 1 hour on high is roughly equivalent to 2 - 2.5 hours on low (from a slow cooker cookbook).
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