Seafood Cioppino Recipe Slow Cooker

March 12, 2023 Post a Comment

Easy Seafood Cioppino Recipe The Suburban Soapbox from thesuburbansoapbox.com

Description

Seafood cioppino is a traditional Italian seafood stew made with a variety of fish and shellfish, simmered in a savory tomato sauce. It's a comforting dish that can be enjoyed as an appetizer or a main course. This version of seafood cioppino is made in a slow cooker and is perfect for a relaxed weeknight dinner. The slow cooker does all the work, allowing you to enjoy a delicious meal with minimal effort.

The seafood cioppino can be prepared in advance, so all you need to do is turn on the slow cooker and let the stew simmer. You can also adjust the ingredients to suit your taste. For a creamier stew, add some cream or coconut milk at the end. Or, if you like your stew spicy, add some red pepper flakes or hot sauce. This seafood cioppino is sure to become a family favorite!

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 (28-ounce) can crushed tomatoes

1/2 cup dry white wine

1/4 cup tomato paste

1/2 cup seafood stock or clam juice

1 bay leaf

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound cod fillets, cut into 1-inch pieces

1 pound mussels, debearded and scrubbed

1 pound shrimp, peeled and deveined

1/2 pound scallops

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 tablespoons freshly squeezed lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. Add the oregano, basil, and red pepper flakes, if using, and cook for 1 minute.

2. Transfer the mixture to a slow cooker. Add the crushed tomatoes, white wine, tomato paste, seafood stock, bay leaf, sugar, salt, and black pepper. Stir to combine. Cover and cook on low for 4 hours.

3. Add the cod, mussels, shrimp, and scallops to the slow cooker. Stir to combine. Cover and cook on low until the seafood is cooked through, about 1 to 2 hours.

4. Stir in the parsley, basil, and lemon juice. Serve hot with crusty bread or over cooked pasta. Enjoy!

Equipment

- Large skillet

- Slow cooker

- Spatula

- Serving dish

Notes

This seafood cioppino can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop over low heat until heated through. You can also freeze the cioppino for up to 3 months. Thaw in the refrigerator overnight then reheat on the stovetop.

Nutrition

This cioppino is a nutritious and satisfying meal. The cod, shrimp, and scallops provide a good source of lean protein, while the tomatoes, peppers, and onions provide a range of vitamins and minerals. This stew is also a good source of healthy fats from the olive oil. Enjoy this seafood cioppino as part of a balanced diet.