Slow Cooker Cioppino
Servings
6
Prep Time
10 minutes
Cook Time
210 minutes
Ingredients
-
2 tablespoons olive oil
- 1 large fennel bulb (stalks and fronds removed, thinly sliced)
1 yellow onion (chopped)
- 3 large shallots (chopped)
- 2 teaspoons kosher salt (plus more to taste)
- 3 large garlic cloves (minced)
-
3/4 teaspoon Calabrian chili paste, or red pepper flakes
- 1/4 cup tomato paste
-
2 14-ounce cans Corbara tomatoes
- 1 cup dry white wine
- 4 cups fish stock
- 1 bay leaf
- 1/2 pound manila clams (scrubbed)
- 1/2 pound mussels (scrubbed, debearded)
- 1/2 pound uncooked large shrimp (peeled and deveined)
- 1/2 pound skinless salmon fillet (cut into 2-inch chunks)
½ cup fresh Italian parsley
Instructions
In a 5 to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, canned Corbara tomatoes with their juices, wine, fish stock, and bay leaf. Cover and cook on high for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.
Stir in the clams, mussels, shrimp, salmon, and parsley, then cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels open, about 30 minutes. Discard the bay leaf and any clams and mussels that do not open.
Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve with a drizzle of olive oil and crusty bread.
6 comments
I’ve been using this recipe for years for either Christmas or New Year’s Eve (always with Dungeness crab and sometimes lobster for extra specialness). Looking forward to trying it in the slow cooker! As if it could be any easier!
This looks so good! I love a licorice flavor, but I'm allergic to fennel. Would tarragon work in place of the fennel in this recipe?
This cioppino was delicious! The fennel was a perfect addition. It gave the stew a nice mellowness. It cooked on high for about four hours before I added the seafood. I think an additional hour couldn’t hurt to break down the vegetables a bit more. I ran an immersion blender quickly through it before adding the seafood. Also, I think next time I will add the clams and mussels about fifteen minutes before the fish and shrimp, so the temperature of the broth is not brought down by the chilled seafood and more of the clams and mussels open. Already on the menu for next New Years Day. It was a hit.
I love cioppino. Will be giving this a try. My question is: where would I find fish stock? Is it something that is sold in regular grocery stores and if so, what section can it be found in?
Ha! That’s genius. 7 birds one stone! Glad you love the recipe!
Have made this for the past 3 Christmas Eve family dinners. After the 1st year, I’ve always doubled the recipe as everyone wants to take home leftovers. I usually add 2 or 3 bottles of clam juice., along with some halibut, sword fish and scallops so it covers my “Feast of the 7 fishes” in one dish….. :)