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.
- One 28-ounce can diced tomatoes, undrained
- One 6-ounce can tomato paste
- One 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 fillets, sliced into 1-inch pieces
- 1 pound uncooked white gulf shrimp, peeled and deveined
- 1 pound PEI mussels, scrubbed
- 8 ounces lump crabmeat
- Minced fresh parsley
- 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.
SEAFOOD USED IN THIS RECIPE