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Rating: 5 stars
5 Ratings
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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.

Robin Bashinsky
Recipe by Cooking Light July 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
7 hrs 45 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

338 calories; fat 8.7g; saturated fat 1.3g; mono fat 5.1g; poly fat 1.2g; protein 34g; carbohydrates 29g; fiber 7g; cholesterol 122mg; iron 3mg; sodium 602mg; calcium 130mg.
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