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Slow Cooker Seafood Cioppino Recipe

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A hearty Slow Cooker Seafood Cioppino featuring a rich tomato-based broth infused with aromatic vegetables, Italian seasoning, and a medley of fresh fish and shellfish. This comforting seafood stew is perfect for a cozy meal, easily prepared in your slow cooker or Instant Pot for tender, flavorful results.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Ingredients

Seafood

  • 2 pounds fresh seafood (combination of your preferred fish and shellfish)

Vegetables and Herbs

  • 1/2 cup onion, diced
  • 2 celery stalks, sliced
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley (optional)
  • 1 bay leaf

Tomato Base

  • 28 ounces diced tomatoes
  • 6 ounces tomato paste

Liquids and Broth

  • 2 cups low-sodium broth or stock (or 1 cup plus 1 cup water)
  • 1 tablespoon oil (for Instant Pot sautéing)

Seasonings

  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Add Stew Ingredients: Add the diced tomatoes, tomato paste, broth, onion, celery, bell pepper, garlic, Italian seasoning, salt, pepper, red pepper flakes, and bay leaf into the slow cooker. Stir well to mix all ingredients thoroughly.
  2. Cook Base in Slow Cooker: Set the slow cooker to HIGH and cook for 2-3 hours or on LOW for 4-6 hours, allowing the flavors to meld and vegetables to soften.
  3. Prepare Seafood and Add: Rinse the seafood under cold water. After the base has cooked, add the seafood to the slow cooker and cook for an additional 15-30 minutes or until the seafood is just cooked through. Remove the bay leaf before serving.
  4. Instant Pot Sauté (Alternative Method): Turn on the Instant Pot and select the Sauté function. Once hot, add the oil, then cook the onion, celery, and bell pepper for 3-5 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  5. Add Remaining Stew Ingredients to Instant Pot: Stir in the diced tomatoes, tomato paste, broth, Italian seasoning, salt, pepper, red pepper flakes, and bay leaf with the sautéed vegetables.
  6. Pressure Cook: Close the lid of the Instant Pot, seal the valve, and set it to high pressure for 20 minutes. Once the cooking cycle is complete, perform a quick release of the pressure.
  7. Add Seafood and Finish Cooking: Open the Instant Pot lid, stir the stew, then turn on the sauté function again. Add the rinsed seafood and cook for a few minutes until the seafood is fully cooked but still tender.
  8. Garnish and Serve: Remove the bay leaf from the stew before serving. Garnish with fresh parsley if desired to add brightness and a fresh herbal note.

Notes

  • You can customize the seafood mix to your preference, using a variety of fish, shrimp, clams, or mussels.
  • Adjust salt and red pepper flakes according to your taste and dietary needs.
  • Serve with crusty bread or over cooked pasta for a complete meal.
  • If you don’t have low-sodium broth, substitute with water and adjust seasoning accordingly.
  • The Instant Pot method provides a faster cooking alternative to the slow cooker.
  • Be careful not to overcook the seafood to maintain its texture and flavor.

Find it online: https://allcookedup.com/slow-cooker-seafood-cioppino-recipe/