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 <br>
1/2 cup dry white wine <br>
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<br>
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.
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.