Slow Cooker Cioppino Recipes

SLOW-COOKER CIOPPINO

Slow-Cooker Cioppino image

Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h5m

Yield 8

Number Of Ingredients 18

Ingredients

2 large onions, chopped (2 cups)
2 medium stalks celery, finely chopped (about 1 cup)
5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
1 can (28 oz) diced tomatoes, undrained
1 bottle (8 oz) clam juice
1 can (6 oz) tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 lb firm-textured white fish, cut into 1-inch pieces
3/4 lb uncooked medium shrimp, peeled, deveined
1 can (6 1/2 oz) chopped clams with juice, undrained
1 can (6 oz) crabmeat, drained
1/4 cup chopped fresh parsley

Steps:

In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
Cover; cook on High heat setting 3 to 4 hours.
Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g

SLOW COOKER CIOPPINO

Slow Cooker Cioppino image

Using a slow cooker for this hearty seafood stew allows the flavors in the broth mixture to fully develop before you stir in the seafood near the end of the cooking time.

Provided by Cooking Light

Time 7h45m

Yield Serves 4 (serving size: 2 cups)

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped fennel bulb
10 garlic cloves, sliced
1 cup dry white wine
2 teaspoons tomato paste
1/2 cup water
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
3/4 teaspoon crushed red pepper
3/8 teaspoon kosher salt
1/2 pound chopped fresh tomato
2 (2-in.) lemon rind strips
2 bay leaves
1 (26-oz.) box chopped tomato (such as Pomì)
3/4 pound cod, cut into 2-in. pieces
1/2 pound sea scallops
1/2 pound peeled and deveined medium shrimp
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves

Steps:

1. Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.
2. Pour onion mixture into a 6-quart slow cooker. Add 1/2 cup water, oregano, thyme, crushed red pepper, salt, fresh tomato, lemon rind strips, bay leaves, and boxed tomato to slow cooker. Cover and cook on low 7 hours.
3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, and lemon juice. Cover and cook on low 13 to 15 minutes or until fish flakes easily when tested with a fork and shrimp are done. Ladle into bowls, and top with basil leaves.

Nutrition Facts : Calories 338, Carbohydrate 29g, Fat 9g, Fiber 7g, Protein 34g, SaturatedFat 1g, Sodium 602mg, Sugar 7g

SEAFOOD CIOPPINO

Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories Dinner Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

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
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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