Classic slow-cooked cioppino

Classic Slow-cooked Cioppino

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sherry monfils


I made this the other night and what a hit it was, I served it over rice pilaf, but you can serve it over any kind of pasta if you want. Or serve it as is w/ some crusty Italian bread.


★★★★★ 1 vote

20 Min
4 Hr 20 Min


  • 2
    onions, chopped
  • 2
    celery stalks, chopped
  • 3 tsp
    minced garlic from jar w/ olive oil
  • 1
    28 oz can diced tomatoes, w/ juice
  • 1
    8 oz bottle clam juice
  • 1
    6 oz can tomato paste
  • 1/2 c
  • 1 Tbsp
    red wine vinegar
  • 1 Tbsp
    olive oil
  • 2-1/2 tsp
    dried italian seasonings
  • 1/4 tsp
  • 1/4 tsp
    red pepper flakes
  • 1
    bay leaf
  • 1 lb
    medium shrimp, peeled, deveined
  • 1 lb
    haddock or cod, cut into 1" pieces
  • 1
    6-1/2 oz can chopped clams w/ juice
  • 1
    6 oz can crabmeat, drained
  • 1/4 c
    parsley, chopped

How to Make Classic slow-cooked cioppino


  1. In lg slow-cooker, mix all ingredients, except for fish, shrimp, clams, crabmeat and parsley. Cover, cook on high for 3-1/2 hours, stirring occasionally.
  2. Stir in fish, shrimp, clams and crabmeat. Reduce heat to low. Cover, cook 45 mins. Remove bayleaf. Stir in parsley. Serve hot.

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About Classic slow-cooked cioppino

Course/Dish: Fish
Regional Style: Italian
Other Tag: Healthy

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