Is cioppino a soup or a stew? It doesn't matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.
Instructions
1
Cook the broth
2
In a 4- or 5-quart slow cooker, combine the diced tomatoes, onions, celery, clam juice, tomato paste, wine, garlic cloves, red wine vinegar, olive oil, Italian seasoning, bay leaf and sugar. Cook, covered, on low for four to five hours.
3
Add the seafood
4
Stir in the haddock, shrimp, clams and crabmeat. Cook, covered, until the fish begins to flake easily with a fork and the shrimp turn pink, 20 to 30 minutes longer. Editor's Tip: If you're concerned about overcooking the fish and shellfish, add it in stages. Thicker fillets and larger shrimp need more time than thin and small ones, even with low, slow heat. Precooked canned seafood really only needs to be reheated, but longer cooking flavors the broth. Thaw any frozen seafood ahead of time so that it cooks evenly.
5
Remove the bay leaf. Stir in the parsley and serve.
