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.
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.
