Serve Cioppino with warm sourdough bread or ladled over cooked spaghetti. You can substitute any non-oily fish (such as red snapper fillets with the skin removed) for the cod.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and diced
- 2 stalks celery, finely diced
- 2 cloves of garlic, peeled and minced
- 3 cups bottled clam juice or fish stock
- 2 cups water
- 1 (28-ounce) can diced or peeled Italian tomatoes
- 1 cup Zinfandel or other dry red wine
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Dried red pepper flakes, to taste
- 1 teaspoon sugar
- 1 bay leaf
- 1 pound cod, cut into 1-inch pieces
- ½ pound raw shrimp, peeled and deveined
- ½ pound scallops
- Sea salt and freshly ground black pepper, to taste
Add the oil, onion, and celery to the slow cooker. Stir to mix the vegetables together with the oil. Cover and cook on high for 30 minutes or until the onions are transparent.
Add the clam juice or fish stock, water, tomatoes, wine, parsley, basil, thyme, red pepper flakes, sugar, and bay leaf. Stir to combine. Cover, reduce the slow cooker setting to low, and cook for 5 hours.
If you used whole peeled tomatoes, use a spoon to break them apart. Gently stir in the cod, shrimp, and scallops. Increase the slow cooker setting to high. Cover and cook for 30 minutes or until the seafood is cooked through. Ladle into soup bowls and serve immediately.