Cioppino

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Step 1

In a slow cooker, combine the tomatoes, fish stock, tomato sauce, celery, onion, bell pepper, garlic, Italian seasoning, salt, red pepper flakes, bay leaf, and olive oil. Stir to mix well.

Step 2

2. Cover the cooker and cook for 4 to 6 hours on Low heat

Step 3

3. Use your hands to rub off any debris from the mussel shells. Add the fish, mussels in their shells, shrimp, and scallops to the cioppino. Replace the cover on the cooker and cook for 30 minutes on Low heat.

Step 4

4. Remove and discard the bay leaf and any mussels that remain closed

Step 5

5. Top with fresh parsley (if using) for serving.

Step 6

INGREDIENT TIP: Use any combination of your favorite scallops, clams, or other shellfish. You can also use frozen seafood—whether it includes fish, mussels, shrimp, crab, raw seafood—but thaw it first, unless it's a very sturdy fish like halibut. You can use any fish in this recipe; I tend to use cod.