Seafood Cioppino - Slow Cooker
Calories 202 (12% from fat)
Fat 2.5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 106 mg.
Sodium 767 mg.
Carb. 21 gram
Fiber 4 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 20 gram
2 cans (14.5 oz.) no salt added diced tomatoes
4 cups onion, chopped
1 cup celery, chopped
1 bottle (8 oz.) clam juice
1 can (6 oz.) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves (5 tsp.), minced
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1 bay leaf
1/2 tsp. sugar
1 pound firm-textured white fish, cut into 1-inch pieces
(Snapper and haddock both worked well.)
1 pound uncooked shrimp, peeled and deveined
1 can (6 oz.) chopped clams, undrained
1 can (6 oz.) lump crabmeat, drained
2 Tbsp. fresh parsley, minced
How good this recipe turns out is based largely on the shrimp and fish you use. Here in Key West we used Key West Pinks and fresh caught snapper. We like to serve it with a thick piece of whole-wheat bread. The original version of this recipe came from BettyCrocker.com.
This recipe is higher in sodium. If you're on a low-sodium diet, you should consider another option.
1. Put the first 11 ingredients (diced tomatoes through sugar) into a 4 or 5-quart slow cooker. Cover and cook on low for 4-5 hours.
2. Stir in the remaining ingredients, EXCEPT parsley. Cover and cook on low for another 20-30 minutes, until white fish flakes easily.
3. Remove the bay leaf and stir in the parsley.
Yield: 8 Servings of About 1 1/2 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.