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** Slow Cooker Cioppino Stew

Slow Cooker Fishermans Cioppino Stew

  • Cooking Time:

    6-8 hours on Low
  • Servings:



28 oz. tomatoes, crushed with juice
8 oz. tomato sauce
1/2 c. onion, chopped
1 c. wine, white and dry
1/3 c. olive oil
3 garlic cloves, minced
1/2 c. parsley, chopped
1 green pepper, chopped
1 hot pepper (optional), chopped
salt and pepper, to taste
1 tsp. thyme
2 tsp. basil
1 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cayenne pepper
*water, if desired*
I deboned (important) and cubed fillet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz. clams (can use canned)

For all those Seafood Lovers… you must make this, Slow Cooker Fisherman’s Cioppino Stew! This recipe is from a friend, Will, in San Francisco where he says he is lucky to have a choice of several really ‘sour’ tasting breads to eat with his Cioppino! Use your favorite seafoods in this slow cooker stew.

    1. Place all ingredients in a 6-Quart slow cooker EXCEPT seafood.
    2. Cover. Cook 6 to 8 hours on Low.
    3. About 30 minutes before serving, add your selected seafood.
    4. Turn up the slow cooker to High and stir occasionally (but gently).

NOTE: Serve with true sourdough bread if you can find it. In this case dunking your bread in the cioppino is considered perfectly good manners.

Will’s Notes:
*You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to which seafoods to add. Some choose to serve with fresh cracked crab when in season.

Happy Crocking!

Provided by Rachel B. via

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Crock Pot Fisherman's Cioppino Stew

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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