I can't imagine Christmas Eve without this zippy Italian seafood cioppino on the table. Loaded with shrimp, crab, clams, and haddock, this hearty stew is a seafood lovers dream come true! This stew is made in the slow cooker, making it a great option for special occasions or busy weeknights. Serve with crusty bread or oyster crackers.
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Things You\’ll Need
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28 ounce can diced tomatoes, (1)
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1 yellow onion, diced
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2 stalks of celery, finely chopped
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8 ounce bottle clam juice, (1)
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3 tablespoons tomato paste
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1/2 cup dry white wine
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6 garlic cloves, minced
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2 teaspoons red wine vinegar
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2 tablespoons olive oil
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2 teaspoons Italian seasoning
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2 bay leaves
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1/2 teaspoon salt
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1 pound haddock fillets, cut into 1 inch pieces
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1 pound uncooked shrimp, peeled but tails left on
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6.5 ounce cans minced clams in clam juice, (2)
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8 ounces container lump crab meat, drained, (1)
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1/2 cup fresh parsley, chopped
Step 1
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. Cook, covered, on low heat for 6 hours.
Step 2
Stir in the haddock, shrimp, clams and crab meat. Continue cooking for 45 minutes, or until the shrimp are pink and the haddock flakes easily when poked with a fork. Remove bay leaves and stir in parsley.
Step 3
Ladle the seafood cioppino into bowls and serve warm.
