Slow Cooker Cioppino
Adding the seafood at the end makes this work. The tomato base cooks low and slow until the onion is soft and the broth tastes settled, while the fish stays firm instead of turning dry. Use a sturdy…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cans, 28 ounces each crushed tomatoes
- 2 cups seafood stock
- 1 cup dry white wine
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds cod fillets, cut into 2-inch pieces
- 2 total pounds large shrimp, peeled and deveined, plus scrubbed mussels
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, fennel seeds, and red pepper flakes; cook for 30 seconds.
- Transfer the onion mixture to a 6-quart slow cooker. Add the crushed tomatoes, seafood stock, and white wine. Stir to combine.
- Cover and cook on LOW for 3 1/2 hours, or until the broth is hot and the onion is completely tender. Do not add the seafood yet.
- Nestle the cod pieces and shrimp into the hot broth. Scatter the mussels over the top, cover, and cook on HIGH for 20 to 25 minutes, until the cod flakes, the shrimp are opaque, and the mussel shells open.
- Discard any mussels that remain closed. Taste the broth and adjust the seasoning with salt if needed.
- Ladle the cioppino into wide bowls, keeping the seafood intact. Serve immediately with toasted bread for dipping.
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