Cioppino Recipe

Cioppino Recipe

Almost every cioppino recipe needs an easy sourdough bread recipe to go along with it. If you didn’t plan ahead, buy a crusty loaf and whip up some garlic bread. For a side, toss a green salad or assemble a classic antipasto platter. The spread might add several seafood appetizers and mains if you’re celebrating the Feast of the Seven Fishes. For wine, choose a bottle of the same variety that you used when cooking the soup. Even if you poured a cheaper wine into the broth than you plan to sip, stick with similar grapes to connect the beverage with the food.

Ingredients :

• 1 can (28 ounces) diced tomatoes, undrained
• 2 medium onions, chopped
• 3 celery ribs, chopped
• 1 bottle (8 ounces) clam juice
• 1 can (6 ounces) tomato paste
• 1/2 cup white wine or 1/2 cup vegetable broth
• 5 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 to 2 teaspoons italian seasoning
• 1 bay leaf
• 1/2 teaspoon sugar
• 1 pound haddock fillets, cut into 1-inch pieces
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 1 can (6 ounces) chopped clams, undrained
• 1 can (6 ounces) lump crabmeat, drained
• 2 tablespoons minced fresh parsley

Directions

1. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
2. Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer.
3. Remove bay leaf. Stir in parsley.