Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Slow Cooker Cioppino
- add review
- #21757
Whip up a cozy seafood stew with this easy crock pot Cioppino recipe; tomatoes, wine, and a medley of sea bass, shrimp, and shellfish come together deliciously.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
1 can (28 ounce size) crushed tomatoes, undrained
8 ounces tomato sauce
1 medium onion, chopped
1 cup white wine
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt and pepper, to taste
Seafood
1 boneless fillet sea bass, cod or other whitefish, cubed
12 jumbo shrimp
12 sea scallops
12 mussels, scrubbed and debearded
12 clams, scrubbed and rinsed
directions
Combine the tomatoes, tomato sauce, onion, white wine, olive oil, garlic, parsley, bell pepper, thyme, basil, oregano, paprika, cayenne, salt, and pepper in the crock pot. Mix well.
Cover the crock pot and cook on low heat for 3-4 hours or until the onion and bell pepper are soft and the flavors have melded.
Turn the crock pot to high heat and add the fish, shrimp, scallops, mussels, and clams. Cover the crock pot and let cook for 30 minutes or until the shellfish have opened. Discard any that don't open.
Serve the cioppino in deep bowls.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Use a variety of seafood for a more complex flavor.
Adjust the level of cayenne pepper to taste.
Make sure to scrub and debeard the mussels and scrub and rinse the clams before adding them to the stew.
To make it heartier, you can add diced potatoes or fennel to the stew.
For a richer broth, add a splash of fish stock or clam juice.
Experiment with different types of seafood or shellfish like lobster or crab to vary the dish.
common recipe questions
What is cioppino?
Cioppino is a seafood stew that originated in San Francisco but has Italian roots. It is typically made with a variety of seafood in a tomato and wine-based broth.
Can I use a different type of fish for cioppino?
You can use any firm white fish like halibut, grouper, or snapper as a substitute for sea bass or cod.
Do I have to use all the seafood listed in the recipe?
No, feel free to adjust the seafood used according to your preferences or what is available. You can add more of one type and omit others.
Can I use fresh tomatoes instead of canned?
You can use fresh tomatoes that have been peeled, seeded, and chopped as a substitute for canned crushed tomatoes.
How do I know when the shellfish is cooked?
Shellfish are cooked when they have opened up. Discard any clams or mussels that do not open during cooking.
Can I make cioppino ahead of time?
You can make the base broth ahead of time and add the seafood when ready to serve.
How should I serve cioppino?
Serve cioppino in deep bowls with crusty bread for dipping into the delicious broth.
Can I store leftovers?
Leftovers will really only keep for up to 1 day refrigerated. Reheat very gently on the stovetop so as not to overcook the seafood.
tools needed
Crock Pot: For slow cooking the stew and marrying all of the flavors of the tomatoes, wine, seafood, and aromatic vegetables together.
Can Opener: To easily open the can of crushed tomatoes for the base of the stew.
Chef's Knife: To chop the onion and bell pepper, mince the garlic, and cube the sea bass or other whitefish for the stew.
Cutting Board: For preparing the vegetables and seafood before adding them to the crock pot.
Measuring Cups and Spoons: To accurately measure out the tomato sauce, white wine, olive oil, and various herbs and spices for the recipe.
Large Spoon or Ladle: For stirring the ingredients in the crock pot, as well as for serving the finished cioppino into deep bowls.
what goes with it?
Garlic Bread: because what's a cozy seafood stew without some crisp, garlicky carbs to soak up all that delicious broth?
Lemon Wedges: a squeeze of fresh lemon over the cioppino will brighten up the rich flavors and add a zesty kick.
Crusty French Bread: crusty bread is a must for hearty stews; tear off a hunk, dunk it into the broth.
Herb-infused Olive Oil Drizzle: a drizzle of high-quality herb-infused olive oil will add an extra layer of flavor complexity to the dish.
beverage pairings
Wine Pairings
Chardonnay: The creamy texture and buttery notes in a Chardonnay can complement the richness of the seafood stew, while the citrus undertones can cut through the acidity of the tomatoes. Look for one that's lightly oaked for that extra touch of elegance.
Sauvignon Blanc: If you prefer something more crisp and refreshing, a Sauvignon Blanc with its zesty acidity and herbaceous flavors can balance out the tomato base of the stew.
Merlot: For those who love a red with their seafood, a Merlot with its soft tannins and fruity notes can actually work surprisingly well here. The plummy richness can stand up to the heartiness of the stew without overpowering the delicate seafood flavors.
Other Alcohol Pairings
Lager: A light and crisp lager can be a refreshing option to enjoy with your seafood stew.
Negroni: If you're feeling adventurous, the bitterness and herbal notes of a Negroni cocktail can contrast beautifully with the richness of the cioppino. Plus, the citrus-forward flavors can brighten up the dish in unexpected ways.
Amber Ale: With its malty sweetness and subtle hop bitterness, an Amber Ale can be a great partner for the spicier elements in the stew. It can add a layer of depth to your meal while still being easy to drink.
Non-Alcoholic Pairings
Coconut Water: For a tropical twist, try pairing your seafood stew with coconut water. The light and refreshing flavor can complement the seafood without overpowering it, while adding a hint of sweetness to the mix.
Ginger Beer: If you're a fan of a little kick, ginger beer can provide that spicy bite that goes surprisingly well with the savory and herbal notes of the cioppino.
Barley Tea: A soothing and slightly nutty barley tea can be a comforting choice to pair with your seafood stew. The toasty flavors can add another layer of complexity to your meal.
nutrition data
185 calories, 9 grams fat, 12 grams carbohydrates, 13 grams protein per serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
December 30, 2016
I really cannot say how good this recipe is. I have made this many times and always get rave reviews (one even said it was worth marrying me over!). You can easily adapt it to your tastes. I add some vegetables to mine: julienne a carrot, quarter some mushroooms, finely slice a hot (but not too hot) pepper. I like spice so I usually add more cayenne. Use whatever seafood you like (or is available). I don't like thick pieces of fish like cod so I use thin fish like tilapia or just leave the fish out. I add squid/calamari if I can find it. I serve with crusty bread like a baguette or over rice. Seriously, try this recipe it is so good and so easy.
November 25, 2013
This is a great recipe with TONS of flavor. Love the mixture of seafood (I used shrimp instead of prawns but that was the only change I made)
October 7, 2008
As I'm told, this recipe ROCKS!! I am not a seafood eater at all, but I've made this twice now and the "crowd goes wild!" We have fresh seafood here so I used Dolphin (mahi mahi), and shrimp,sea scallops plus the clams and mussels. Next time I'm adding lobster! Thank you for the recipe!!!
September 12, 2004
Great recipe. I added a tablespoon of chili powder to it as I felt it was missing something, but overall it was a hit. My sister told me it was restaurant material. Thank you for the recipe.