For many, Christmas Eve dinner wouldn't be complete without a bowl of traditional Italian seafood cioppino. However, this festive dish can be enjoyed any time of the year. Loaded with shrimp, crab, clams, and haddock, this hearty stew is a seafood lovers dream come true! This version is made in a slow cooker, making it a great option for special occasions or busy weeknights. Serve it with crusty bread or oyster crackers.
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Things You'll Need
28 oz. can diced tomatoes
1 yellow onion, diced
2 stalks of celery, finely chopped
8 oz. bottle clam juice
3 Tbsp. tomato paste
1/2 cup dry white wine
6 garlic cloves, minced
2 tsp. red wine vinegar
2 tsp. olive oil
2 tsp. Italian seasoning
2 bay leaves
1/2 tsp. salt
1 lb. haddock fillets, cut into 1 inch pieces
1 lb. uncooked shrimp, peeled but tails left on
6.5 oz.cans minced clams in clam juice, (2)
8 oz. container lump crab meat, drained
1/2 cup fresh parsley, chopped
1. Make the cioppino broth
In a 4-quart slow cooker combine the tomatoes, onions, celery, clam juice, tomato paste, white wine, garlic, vinegar, olive oil, Italian seasoning, bay leaves, and salt. Add the cover and cook on low heat for 6 hours.
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2. Add the seafood
Stir in the haddock, shrimp, clams, and crab meat. Continue cooking for 45 minutes, or until the shrimp are pink and the haddock easily flakes when poked with a fork. Remove the bay leaves and stir in the parsley.
3. Serve
Ladle the seafood cioppino into bowls and serve warm. Pair this with some crusty bread to sop up anything remaining at the bottom of the bowls.
