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.
Things You'll Need
28 ounce can diced tomatoes, (1)
1 yellow onion, diced
2 stalks of celery, finely chopped
8 ounce bottle clam juice, (1)
3 tablespoons tomato paste
1/2 cup dry white wine
6 garlic cloves, minced
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 bay leaves
1/2 teaspoon salt
1 pound haddock fillets, cut into 1 inch pieces
1 pound uncooked shrimp, peeled but tails left on
6.5 ounce cans minced clams in clam juice, (2)
8 ounces container lump crab meat, drained, (1)
1/2 cup fresh parsley, chopped
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.
Video of the Day
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.
Ladle the seafood cioppino into bowls and serve warm.