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Slow Cooker Seafood Cioppino Recipe

4 - 6 people
00h 15
05h 30

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.

Ingredients

Directions

  1. 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.
  2. 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.
  3. Before serving, remove bay leaf and garnish with minced fresh parsley.
PRODUCTS FOR RECIPE