Seafood Cioppino

Seafood Cioppino
Seafood Cioppino

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 vegetable broth

  • 5

    garlic cloves, minced

  • 1

    tablespoon red wine vinegar

  • 1

    tablespoon olive oil

  • 1 to 2

    teaspoons Italian seasoning

  • 1/2

    teaspoon sugar

  • 1

    bay leaf

  • 1

    pound haddock fillets, cut into 1-inch pieces

  • 1

    pound uncooked small shrimp, peeled and deveined

  • 1

    can (6 ounces) lump crabmeat, drained

  • 1

    can (6 ounces) chopped clams

  • 2

    tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

Directions

•In a 4- or 5-qt. slow cooker, combine the first twelve ingredients. Cover and cook on low for 4-5 hours. Stir in the haddock, shrimp, crabmeat and clams. Cover and cook 30 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Stir in parsley. Discard bay leaf. Yield: 8 servings (2-1/2 quarts).

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