How to prepare Cioppino

🍜 Cioppino🍤🦪

Is cioppino a soup or a stew? It doesn't matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.

✅️ 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

✅️ Directions

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

1-1/4 cups: 205 calories, 3g fat (1g saturated fat), 125mg cholesterol, 483mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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