Here’s the featured recipe of August!
I can't imagine Christmas Eve without this zippy Italian seafood cioppino on the table. Loaded with shrimp, crab, clams, and haddock, this hearty stew is a seafood lovers dream come true! This stew is made in the slow cooker, making it a great option for special occasions or busy weeknights. Serve with crusty bread or oyster crackers.
Ingredients
| S/N | Item 1 | Item 2 |
|---|---|---|
| 1 | 28 ounce can diced tomatoes | 6.5 ounce cans minced clams in clam juice |
| 2 | 1 yellow onion, diced | 8 ounce bottle clam juice |
| 3 | 3 tablespoons tomato paste | 1/2 cup dry white wine |
| 4 | 6 garlic cloves, minced | 1 pound haddock fillets, cut into 1 inch pieces |
| 5 | 2 tablespoons olive oil | 1/2 cup fresh parsley, chopped |
Step 1:
In a 4-quart slow cooker combine the tomatoes, onions, celery, clam juice, tomato paste, white wine, garlic, vinegar, olive oil, Italian seasoning, bay leaves and salt. Cook, covered, on low heat for 6 hours
Step 2:
Stir in the haddock, shrimp, clams and crab meat. Continue cooking for 45 minutes, or until the shrimp are pink and the haddock flakes easily when poked with a fork. Remove bay leaves and stir in parsley.
Step 3:
Ladle the seafood cioppino into bowls and serve warm
