MI Coop Kitchen

Slow Cooker Seafood Cioppino

Recipe by
Great Lakes Energy Cooperative  
5 hours
Prep: 20 minutes | Cook: 4-5 hours | Servings: 8 servings (2-1/2 quarts)

Slow Cooker Seafood Cioppino

  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 medium sweet onions, chopped
  • 3 celery ribs, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 1/2 green bell pepper, chopped
  • 1 (8-ounce) bottle clam juice
  • 1 (6-ounce) can tomato paste
  • 1/2 cup dry white wine
  • 1 cup vegetable broth
  • 5 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1-2 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 1 pound cod or haddock fillets, cut into 1-inch pieces
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 1 (6-ounce) can chopped clams, undrained
  • 1 (6-ounce) can lump crabmeat, drained
  • 1 pound scallops, optional
  • 1 tablespoon chopped fresh parsley
  • sourdough bread slices
  • garlic aioli mustard

In a 5 or 6-quart slow cooker, combine the first 16 ingredients (do not add seafood yet). Cook, covered, on low for 4-5 hours. Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turns pink. Remove bay leaf. Add parsley and stir. Toast slices of sourdough bread. Spread garlic aioli mustard over toasted slices of bread and place in a bowl. Spoon Seafood Cioppino over the bread. Bon Appetit!

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