Slow Cooker Cioppino
Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.
Ingredients
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2 large onions, chopped (2 cups)
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2 medium stalks celery, finely chopped (about 1 cup)
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5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
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1 can diced tomatoes, undrained (28 ounces)
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1 bottle clam juice (8 ounces)
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1 can tomato paste (6 ounces)
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1/2 cup dry white wine or water
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1 tablespoon red wine vinegar
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1 tablespoon olive or vegetable oil
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2 1/2 teaspoons Italian seasoning
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1/4 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes
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1 dried bay leaf
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1 pound firm-textured white fish, cut into 1-inch pieces
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3/4 pound uncooked medium shrimp, peeled, deveined
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1 can chopped clams with juice, undrained (6 1/2 ounces)
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1 can crabmeat, drained (6 ounces)
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1/4 cup chopped fresh parsley
Directions
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 fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.
Nutrition information
Calories 210 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 570mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 7g); Protein 28g. Daily Values: Vitamin A 20%; Vitamin C 20%; Calcium 10%; Iron 50%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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