Slow Cooker Seafood Cioppino Recipe

Rated 3.6 stars by 16 users

Servings

4-6

Prep Time

15 minutes

Cook Time

5 hours 5 minutes

Maybe you know cioppino by its other name - Fisherman’s Stew - but no matter what you call it, you’ll be happy you’ve found the solution to cold weather weeknight dinners.

Made in a slow cooker, our hearty, satisfying, and healthy cioppino is best served with crusty bread to mop up all that delicious broth.

Image of Slow Cooker Seafood Cioppino Recipe

Ingredients

28-ounce can diced tomatoes, undrained
6-ounce can can tomato paste
8-ounce bottle clam juice
¾ cup dry white wine
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
2 medium onions, chopped (about two cups)
3 celery ribs, chopped
6 garlic cloves, minced
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried oregano
1 bay leaf
1 pound black cod, sliced into 1-inch pieces
1 pound uncooked shrimp, peeled and deveined
1 pound PEI mussels, scrubbed
8 ounces lump crabmeat
minced fresh parsley

Directions

In a 3½ to 4½-quart slow cooker, combine all ingredients except for the seafood and minced fresh parsley. Cover and cook on low for five hours.
After five hours, remove lid of slow cooker and gently fold in seafood. Return lid to slow cooker and cook, covered, for 30 minutes more. Test seafood periodically to make sure it’s not overcooked. The black cod should flake easily with a fork, and the shrimp should be pink with opaque centers. Discard any mussels that remain unopened after cooking.
Before serving, remove bay leaf and garnish with minced fresh parsley.

Filed in: Air Fryer/Slow Cooker, Cod, Crab, Fillets/Portions/Steaks, Ingredients 16-20, Mussels, Prep 15-30 minutes, Shrimp, Soups and Chowders, Total over 60 minutes

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