Seafood Cioppino

Serve 8
Ready in 4hour 50minutes

If you’re looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It’s brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal.


🔸1 can (28 ounces) diced tomatoes, undrained
🔸2 medium onions, chopped
🔸3 celery ribs, chopped
🔸1 bottle (8 ounces) clam juice
🔸1 can (6 ounces) tomato paste
🔸1/2 cup white wine or 1/2 cup vegetable broth
🔸5 garlic cloves, minced
🔸1 tablespoon red wine vinegar
🔸1 tablespoon olive oil
🔸1 to 2 teaspoons Italian seasoning
🔸1 bay leaf
🔸1/2 teaspoon sugar

▪️450g haddock fillets, cut into 1-inch pieces
▪️450g uncooked shrimp (41-50 per 450g), peeled and deveined
▪️230g chopped clams, undrained
▪️230g lump crabmeat, drained
▪️2 tablespoons minced fresh parsley


1.In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.

2.Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.

3.Remove bay leaf. Stir in parsley.

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