Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 12 cups
This is a delightful Fisherman’s Stew or Cioppino that you can easily make in your slow cooker or on the stovetop. This flavorful stew is packed with fish, crab, clams, and shrimp, plus loads of fresh herbs and rich Italian flavor. Ladle into bowls and serve with crusty bread to scoop out that extra broth!
Ingredients
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2 medium onions, diced
1 (14.5 oz) can of petite diced tomatoes, not drained
1 red bell pepper, diced
3 celery stalks, diced
6 oz. tomato paste
1 tbsp minced fresh garlic (about 3 large cloves)
2 tsp Italian seasoning
½ c. white wine (or substitute with additional stock)
1 tsp sugar
1 bay leaf
2 c. seafood stock or fish stock (or substitute with chicken broth or vegetable broth)
1 pound raw medium or large shrimp, peeled and deveined
6 oz. canned chopped clams, not drained
16 oz. lump crabmeat
2 tbsp chopped fresh basil
10 oz. firm-flesh fish fillets (such as halibut, cod, or salmon), skin removed, cut into 2” chunks
Salt and pepper, to taste
1 tbsp chopped fresh parsley
¾ tsp crushed red pepper flakes (optional)
How to make Cioppino (Fisherman’s Stew)
SLOW COOKER:
Step 1: In a large, slow cooker, combine the tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high or until the vegetables have softened.
Step 2: Set the slow cooker to HIGH and add the shrimp, fish, crabmeat, and clams. Stir and replace the lid. Cook for another 20 to 30 minutes, stirring twice, until the fish easily flakes using a fork and the shrimp is opaque. Discard the bay leaf.
Step 3: Stir in the basil and parsley just before serving. To taste, season with salt and pepper. Enjoy!
STOVETOP:
Step 1: In a Dutch oven or large soup pot, heat 2 tbsp olive oil over medium-high heat. Add the bell peppers to the skillet along with the onion and celery once the oil shimmers. Cook for about 5 to 7 minutes, stirring often until the veggies begin to soften. Then, add the garlic and tomato paste. Continue to cook for a minute more, stirring constantly.
Step 2: To the pot, whisk in the tomatoes (with their juices), stock or broth, wine, Italian seasoning, sugar, bay leaf, and red pepper flakes. Bring everything to a boil, then adjust the heat to low. Put the lid on and gently simmer for about 15 to 20 minutes.
Step 3: Next, add the shrimp along with the fish, crab, and clams (with their juices). Let the mixture simmer, then decrease the heat and cook for about 8 to 10 minutes until the fish flakes easily using a fork and the shrimp is pink. Make sure to stir gently. Discard the bay leaf.
Step 4: Stir in the basil and parsley just before serving. To taste, season with salt and pepper. Enjoy!
Nutrition Facts:
Serving: 1cup | Calories: 197.6 kcal | Carbohydrates: 11.5g | Protein: 18.9g | Fat: 8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 69.1mg | Sodium: 550.8mg | Potassium: 669mg | Fiber: 2g | Sugar: 4.5g | Vitamin A: 1015IU | Vitamin C: 32.4mg | Calcium: 153mg | Iron: 3mg
