Slow Cooker Cioppino

Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish. 

Prep Time: 20 minutes

Total Time: 4 hours 5 minutes

Servings: 8 servings

Ingredients

• 2  large onions, chopped (2 cups)
• 2  medium stalks celery, finely chopped (about 1 cup)
• 5  cloves garlic, finely chopped (about 2 1/2 teaspoons)
• 1  can (28 oz) diced tomatoes, undrained
• 1  bottle (8 oz) clam juice
• 1  can (6 oz) tomato paste
• 1/2  cup dry white wine or water
• 1  tablespoon Progresso® red wine vinegar
• 1  tablespoon olive or vegetable oil
• 2 1/2  teaspoons Italian seasoning
• 1/4  teaspoon sugar
• 1/4  teaspoon crushed red pepper flakes
• 1  dried bay leaf
• 1  lb firm-textured white fish, cut into 1-inch pieces
• 3/4  lb uncooked medium shrimp, peeled, deveined
• 1  can (6 1/2 oz) chopped clams with juice, undrained
• 1  can (6 oz) crabmeat, drained
• 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.

http://www.tablespoon.com/recipes/slow-cooker-cioppino-recipe/1/