Cioppino recipe

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This tomato-based seafood soup was created by Pacific fishermen, who used their left-over catch to create their dinner food. The broth is incredible, so bring a large loaf of sourdough bread to the table.

  • Yield: 6


  • 28-oz canned tomato puree
  • 2 cups chicken or fish broth
  • 1 teaspoon or more Old Bay Seasoning
  • 1 bay leaf
  • ¾ teaspoons red pepper flakes
  • Dash of Worcestershire sauce
  • 12 oz grouper, tilapia or other firm white fish
  • ½ lb scallops
  • 1 lb crab meat
  • 1 lb peeled and deveined shrimp
  • 1 lb little neck clams
How to Make It
  1. Add all ingredients except the seafood to the slow cooker.
  2. Cook on low for 8 hours.
  3. Add the seafood and cook for 25 minutes.
  4. Discard the bay leaf and any unopened clams.

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