Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. When you're almost ready to serve, add raw fish to poach quickly. A signature dish of the West Coast, cioppino can be made with a wide variety of fish and shellfish, so feel free to experiment with your favorites.
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped fennel bulb
10 garlic cloves, sliced
1 cup dry white wine
2 teaspoons tomato paste
1/2 cup water
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
3/4 teaspoon crushed red pepper
3/8 teaspoon kosher salt
1/2 pound chopped fresh tomatoes
2 (2-inch) lemon rind strips
2 bay leaves
1 (26-ounce) box chopped tomatoes (such as Pomì)
3/4 pound cod, cut into 2-inch pieces
1/2 pound sea scallops
1/2 pound peeled and deveined medium shrimp
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves
How to Make It
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.
Carefully pour onion mixture into a 6-quart electric slow cooker. Add 1/2 cup water and next 8 ingredients (through boxed tomatoes) to slow cooker. Cover and cook on LOW for 7 hours.
Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, and lemon juice. Cover and cook on LOW 13 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with fresh basil.
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This was a great recipe! I followed it almost to the letter and it was delicious! The only thing I did differently was to toss the oregano and thyme in the crock-pot, stem and all. I just fished the stems out with the bay leaf and lemon rind. I agree with a previous review and I may add some whole clams or fresh mussels the next time.
I even forgot to put the lemon juice at the end and this was so good, my husband and I basically wanted to lick our plates! Other than forgetting lemon juice, I followed exactly as written. I agree with other reviewers in that I would experiment with fish, perhaps using something local like monk fish. The scallops of course made it expensive so may try the clam idea next time. Make this ASAP!