Easy Cioppino in the Slow Cooker
This is another awesome, fast and delicious slow cooker meal. Basically, you are just cooking the broth all day, then come home, throw in the fish for the last few minutes, then serve and eat.
A perfect meal for those crazy nights you know you won’t want to cook. Just prep everything the night before, then put the broth mixings in on your way off to work. When you get home, put the fish in and turn it up to high, put some crusty sourdough bread in the oven to warm up and 20-30 minutes later, you’re eating a hearty and satisfying meal.
adapted from Gourmet Slow Cooker Vol. II by Lynn Alley
- Cooking spray
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 16 ounces diced tomatoes
- 10 ounces diced tomatoes with green chiles
- 2 cups low sodium chicken broth
- 1 cup red wine
- 3 tablespoons fresh basil, chopped
- 2 bay leaf
- 2 – 2 1/2 pounds assorted seafood (I used shrimp and scallops, if you use crab or lobster, use pre-cooked)
- 1/4 cup fresh parsley
Heat a large saute pan over medium high heat and spray with cooking spray. Add onion and saute for about 5 minutes, until softened. Add garlic and saute for until golden and fragrant, about 2 minutes.
Dump onions and garlic into slow cooker, then add tomatoes, stock, wine, basil and bay leaf. Cover and cook on low for 6 hours. You can leave it 8-9 hours if you need to.
About 30 minutes before serving, add seafood, cover and cook on high for 30 minutes, until fish turns opaque. Season to taste with salt and pepper and garnish with parsley.