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Slow Cooker Sunday: Classic cioppino is a seafood stew done right

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

This is no fish tale — it's easy to make cioppino fish stew in the slow cooker

Let's be honest: Isn't cioppino one of those delicious dishes you only order at restaurants while on vacation in San Francisco (where this dish originated)? I'm here to tell you that you don't have to go far to make this harder-to-pronounce-than-make fish stew (sounds like cha-pee-no).

This is no fish tale — it's easy to make cioppino fish stew in the slow cooker

The slow cooker is your friend when it comes to making cioppino, so give it a go at home. This fish stew is full of seafood and veggies, and it makes a hearty, delicious meal, with pretty much no fuss thanks to the slow cooker.

What makes this dish nice is that you can choose the type of hearty white fish you'd like to use: cod, striped sea bass or halibut. Then add frozen, precooked shrimp and either (or both!) precooked, canned clams or crabmeat at the very end. Cleanup is a cinch too.

Slow cooker classic cioppino recipe

This dish might get mispronounced, but there's no question about its robust flavor and heartiness. This is a meal great for a crowd or for your family on a cold night. Toss it together the night before (or early in the day), and let it cook to perfection.

Serves 4-6

Prep time: 10 minutes | Cook time: 10-12 hours | Total time: 10-12 hours 10 minutes

Ingredients:

  • 3/4 pound hearty white fish (cod, striped sea bass, halibut), cut into 2-inch cubes
  • 1 green bell pepper, seeds and membrane removed, diced
  • 2 celery stalks, ends trimmed, diced
  • 2 carrots, peeled, ends trimmed, cut into thin rounds
  • 1 large baking potato, peeled and cut into even, 1-inch cubes
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • 1 (14.5 ounce can) diced tomatoes in juice
  • 1 cup tomato juice
  • 1 cup water
  • 1/2 teaspoon salt, plus extra to season
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 1/2 pound frozen jumbo shrimp, thawed, tails removed
  • 4 ounces cooked crabmeat
  • 1 teaspoon hot sauce, more or less to taste
  • Grated Parmesan cheese, as garnish

Directions:

  1. To the slow cooker, add the fish, bell pepper, celery, carrots, potato, onion and garlic.
  2. Add the broth, tomatoes (in their juices), tomato juice, water, salt, black pepper, oregano, rosemary and red pepper to the mixture.
  3. Cook on low heat, covered, for 10 to 12 hours.
  4. During the last 20 minutes of your cooking time, turn the slow cooker to high heat. Add the shrimp and crabmeat.
  5. Add the hot sauce, stir, and serve the cioppino hot, garnished with Parmesan cheese.

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