Slow Simmered Cioppino

by CoastalKitchen
Prep: 20m
Cook: 4h 30m
seafood
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Ingredients
Servings:8
28ozdiced tomatoes
2onion
3celery
8ozclam juice
6oztomato paste
1/2cupwhite wine
5garlic
1tbspred wine vinegar
1tbspolive oil
1 1/2tspitalian seasoning
1bay leaf
1/2tspsugar
1lbhaddock
1lbshrimp
6ozclams
6ozcrabmeat
2tbspparsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Start the broth

    In a 4- or 5-quart slow cooker, combine the diced tomatoes, chopped onions, chopped celery, clam juice, tomato paste, white wine, minced garlic, red wine vinegar, olive oil, Italian seasoning, bay leaf, and sugar. Cover and cook on low for 4 to 5 hours, letting everything mingle into a deep, savory base.

  1. 2

    Add the seafood

    Cut the haddock into 1-inch pieces and stir it in along with the peeled and deveined shrimp, the chopped clams (with their juice), and the crabmeat. Cover and cook until the fish flakes easily and the shrimp turn pink, another 20 to 30 minutes.

  2. 3

    Finish and serve

    Remove the bay leaf, stir in the fresh parsley, and ladle into bowls. Crusty bread on the side is non-negotiable.

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Slow Simmered Cioppino

Created by: CoastalKitchen

Prep Time: 20m
Cook Time: 4h 30m
Servings: 8

Ingredients

  • 28 oz diced tomatoes
  • 2 onion
  • 3 celery
  • 8 oz clam juice
  • 6 oz tomato paste
  • 1/2 cup white wine
  • 5 garlic
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 1/2 tsp italian seasoning
  • 1 bay leaf
  • 1/2 tsp sugar
  • 1 lb haddock
  • 1 lb shrimp
  • 6 oz clams
  • 6 oz crabmeat
  • 2 tbsp parsley

Instructions

  1. Start the brothIn a 4- or 5-quart slow cooker, combine the diced tomatoes, chopped onions, chopped celery, clam juice, tomato paste, white wine, minced garlic, red wine vinegar, olive oil, Italian seasoning, bay leaf, and sugar. Cover and cook on low for 4 to 5 hours, letting everything mingle into a deep, savory base.
  2. Add the seafoodCut the haddock into 1-inch pieces and stir it in along with the peeled and deveined shrimp, the chopped clams (with their juice), and the crabmeat. Cover and cook until the fish flakes easily and the shrimp turn pink, another 20 to 30 minutes.
  3. Finish and serveRemove the bay leaf, stir in the fresh parsley, and ladle into bowls. Crusty bread on the side is non-negotiable.

Notes & Tips

This is the kind of dinner that smells like the whole afternoon was well spent, even though the slow cooker did most of the work. Haddock is lovely here, but cod or tilapia slide in just as easily if that's what looks good at the counter. Don't skip the bread - you'll want something for that broth.