Seafood Cioppino Recipe
If you're looking for a great seafood recipe to create in your slow cooker, this classic fish stew is just the ticket. It's full to the brim with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa DiPrima, Milford, New Hampshire
Diabetic Exchange
TOTAL TIME: Prep: 20 min.
Cook: 4-1/2 hours
MAKES: 8 servings
Ingredients
1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup dry white wine or vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley
Directions
In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.
Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.
Remove bay leaf. Stir in parsley. Yield: 8 servings (2-1/2 quarts).
Nutritional Facts
1-1/4 cups equals 205 calories, 3 g fat (1 g saturated fat), 125 mg cholesterol, 483 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Originally published as Seafood Cioppino in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p19
Beth Layman :)
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