Crock Pot Seafood Cioppino Recipes

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SLOW-COOKER CIOPPINO



Slow-Cooker Cioppino image

Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h5m

Yield 8

Number Of Ingredients 18

2 large onions, chopped (2 cups)
2 medium stalks celery, finely chopped (about 1 cup)
5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
1 can (28 oz) diced tomatoes, undrained
1 bottle (8 oz) clam juice
1 can (6 oz) tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 lb firm-textured white fish, cut into 1-inch pieces
3/4 lb uncooked medium shrimp, peeled, deveined
1 can (6 1/2 oz) chopped clams with juice, undrained
1 can (6 oz) crabmeat, drained
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g

CIOPPINO (CROCK POT FISHERMAN'S STEW) RECIPE



Cioppino (Crock Pot Fisherman's Stew) Recipe image

This cioppino recipe is a delicious fisherman's stew you make in a slow cooker. Use your favorite shellfish like shrimp, crab, and scallops.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Soup

Time 8h20m

Yield 6

Number Of Ingredients 22

1 large can (28 ounces) crushed tomatoes with juice
1 can (8 ounces) tomato sauce
1/2 cup onion (chopped)
1 cup dry white wine
1/3 cup olive oil
3 cloves garlic (minced)
1/2 cup parsley (chopped)
1 green pepper (chopped)
Optional: 1 hot pepper (chopped)
Salt and pepper to taste
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For the Seafood:
1 fillet of seabass, cod or other white fish (deboned and cubed)
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clams (can use canned)
Optional: 1 cup of crab meat (if in season)

Steps:

  • Gather the ingredients.
  • Place all ingredients in a slow cooker, except seafood.
  • Gently stir, cover, and cook for 6 to 8 hours on LOW.
  • About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally, but gently, being careful not to tear apart the fish pieces.
  • If desired, add 1/2 cup of water to thin out the soup. Serve hot and enjoy.

Nutrition Facts : Calories 818 kcal, Carbohydrate 41 g, Cholesterol 252 mg, Fiber 4 g, Protein 99 g, SaturatedFat 4 g, Sodium 3457 mg, Sugar 9 g, Fat 24 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

SEAFOOD CIOPPINO



Seafood Cioppino image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CROCK POT CIOPPINO (FISHERMAN'S STEW)



Crock Pot Cioppino (Fisherman's Stew) image

Make and share this Crock Pot Cioppino (Fisherman's Stew) recipe from Food.com.

Provided by Ann 3

Categories     Stew

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 20

30 ounces tomatoes, with juice crushed (1 large or 2 15oz cans)
8 ounces tomato sauce (1 small can)
1 medium onion (chopped)
1 cup white wine
1/3 cup olive oil
3 minced garlic cloves
1/2 cup parsley, chopped
1 green pepper, chopped
1 hot pepper, chopped (optional)
salt and pepper
1 teaspoon thyme
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cod fish fillet (deboned cubed)
1 dozen prawns
1 dozen scallops
1 dozen mussels
1 dozen clam (can use canned)

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.

Nutrition Facts : Calories 425.4, Fat 20.8, SaturatedFat 3, Cholesterol 77.8, Sodium 869.1, Carbohydrate 22, Fiber 4.9, Sugar 10.7, Protein 28.9

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