Lush Cioppino The Fisherman’s Stew Recipe

This Cioppino Fisherman’s Stew blends mussels, shrimp, crab, and clams in a robust tomato-wine broth for a heartily comforting seafood experience.

Cioppino The Fisherman’s Stew Recipe

Indulge in the comfort of freshly simmered Cioppino, the Fisherman’s Stew that beckons seafood lovers with its savoury medley of fish, crab, shrimp, and clams. This coastal favourite, steeped in a rich tomato and herb broth, makes any meal feel like a festive occasion. Whether prepared on the stove or in your slow cooker, this heartwarming dish transforms dinner into a delightful seaside escapade.

Ingredients

• Vegetables and Aromatics:
  • 4 cups diced tomatoes (canned or fresh)
  • 1 large bell pepper (diced)
  • 1 large onion (diced)
  • 2 stalks celery (diced)
  • 4 cloves garlic (minced)
• Liquids:
  • 4 cups seafood stock
  • 2 tablespoons tomato paste
  • 1 cup white wine
• Seasonings:
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
• Seafood:
  • 1 pound shrimp (peeled and deveined)
  • 1 pound firm white fish (such as cod or haddock, cut into chunks)
  • 8 ounces crab meat
  • 1 can (10 ounces) clams (drained)
• Fresh Herbs:
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup fresh parsley (chopped)

Instructions

Step 1: Preparation of Vegetables and Base

1. Chop and Dice: Begin by finely dicing the tomatoes, bell pepper, onion, and celery. Mince the garlic cloves.
2. Combine Ingredients: In a large slow cooker, combine the diced tomatoes, bell pepper, onion, celery, minced garlic, seafood stock, tomato paste, and white wine.

Step 2: Seasoning

1. Add Seasonings: Stir in the Italian seasoning, sugar, bay leaf, and crushed red pepper flakes.
2. Initial Cooking: Cover the slow cooker and cook the mixture on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the flavors meld together.

Step 3: Adding Seafood

1. Increase Heat: Turn the slow cooker to HIGH heat.
2. Add Seafood: Stir in the shrimp, fish chunks, crab meat, and clams. Make sure the seafood is evenly distributed.
3. Cook the Seafood: Cover and cook on HIGH for an additional 20-30 minutes, stirring twice. The shrimp should turn opaque and the fish should flake easily with a fork.
4. Remove Bay Leaf: Once cooking is complete, remove the bay leaf from the stew.

Step 4: Final Touches

1. Add Fresh Herbs: Just before serving, stir in the chopped basil and parsley. These fresh herbs will add a burst of flavor and brightness to the stew.
2. Season: Taste the stew and season with salt and pepper according to your preference.

Serving Suggestions

• French baguette
• Sourdough bread
• Green salad
• Caesar salad
• Saltines
• Oyster crackers
• Buttermilk biscuits
• No-knead bread
• Homemade focaccia
• 3-ingredient sour cream muffins
• Corn sticks
• Cornbread

Tips and Tricks

• Opt for firm-flesh fish like salmon, cod, or halibut, as these types hold up best during slow cooking.
• Slow cookers can vary in temperature, so keep an eye on your seafood. The cioppino is ready when the shrimp turns opaque, and the fish easily flakes with a fork.
• Don’t drain the clams or tomatoes; the juices from both contribute to the richness of the broth.
• If seafood or fish stock is unavailable, vegetable broth or chicken broth are acceptable substitutes.