Slow Cooker Cioppino Recipes

SLOW-COOKER CIOPPINO

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.

SLOW COOKER CIOPPINO

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.

CIOPPINO

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

SEAFOOD CIOPPINO

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.

CIOPPINO

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

CROCK POT CIOPPINO (FISHERMAN'S STEW)

Steps:

• Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.
• About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.
• Serve with sourdough bread.
• Water can be added to thin the stew, but I leave it thick.
• Special notes:
• We doubled the recipe to feed about 6-7 adults + 1 child.
• We used a 5-6 quart Crockpot and it was very full.
• We used 1lb of bagged frozen shrimp, thawed. (Costco)
• 1lb. bagged frozen scallops, thawed. (Costco)
• I can't remember what fish we used, a hearty one that will hold up.
• We bought our mussels at price chopper because Costco only sells them in 4lb bags.
• We omitted the clams
• Cooking note: the seafood cooled down the sauce significantly when added at the end. I remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so I would allow more time and put it in earlier.