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Photo Credit: Elizabeth Newman

Slow Cooker Cioppino

The advantage of this savory brew is that it will welcome virtually any kind of shellfish or fish you find at the market. Squid, scallops, and chunks of firm white fish such as monkfish, halibut, bass, or whatever is fresh and local can be used instead of, or in addition to, the options below.
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Slow Cooker Cioppino

Servings

8

Prep Time

10 minutes

Cook Time

210 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Slow Cooker Cioppino

Ingredients

  • 2 tablespoons olive oil
  • 1 large fennel bulb (stalks and fronds removed, thinly sliced)
  • I onion (chopped)
  • 3 large shallots (chopped)
  • 2 teaspoons kosher salt (plus more to taste)
  • 3 large garlic cloves (minced)
  • 3/4 teaspoon dried crushed red pepper flakes (plus more to taste)
  • 1/4 cup tomato paste
  • 1 28-ounce can diced 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)

Instructions

  1. In a 5- to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, diced 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.
  2. Stir in the clams, mussels, shrimp, and salmon, 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.
  3. Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
16 grams
Protein
24 grams
Fat
10 grams
Saturated Fat
2 grams
Cholestrol
79 milligrams
Sodium
1020 milligrams
Fiber
4 grams
Sugar
8 grams
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dairy free
gluten free
nut free

5 reviews & comments

  • Author's avatar image
    Vickie Burley

    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?

  • Author's avatar image
    Kalena Cummings

    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?

  • Author's avatar image
    James Kleckner
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    The Giadzy Kitchen

    Ha! That’s genius. 7 birds one stone! Glad you love the recipe!

  • Author's avatar image
    anita mehryari

    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….. :)

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