The cioppino recipe prep time: 20 minutes start to finish: 4 hours 5 minutes 8 servings
Ingredients:
2 large onions, chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
5 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 bottle (8 oz) clam juice
1 can (6 oz) tomato paste
1⁄2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 1⁄2 teaspoons Italian seasoning
1⁄4 teaspoon sugar
1⁄4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 lb halibut, whitefish, sea bass or other medium-fi rm fi sh fi llets, cut into 1-inch pieces
3⁄4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 can (61⁄2 oz) chopped clams with juice, undrained
1 can (6 oz) crabmeat, drained, cartilage removed and flaked
1⁄4 cup chopped fresh parsley
Method:
1 In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
2 Cover; cook on High heat setting 3 to 4 hours.
3 Stir in fi sh, shrimp, clams and crabmeat. Reduce heat setting to Low; cover and cook 30 to 45 minutes longer or until fi sh fl akes easily with fork. Remove bay leaf. Stir in parsley.
Notes and Tips:
A variety of tasty fish make up this delicious healthful dish. Halibut is a great low-fat fish, perfect for this recipe as it tends to hold its shape.
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