This healthy slow cooker version of a cioppino is packed with cod, scallops, mussels and shrimp. Both paleo & whole30 it’s the perfect seafood pot!
Cioppino is a Italian-American fish stew originating in San Francisco, California. I had cioppino for the first time in San Francisco years ago. Having just gotten back from my 5-day Bay Area tour where I spent 2 days in San Fran, I thought it was time for a slow cooker version of my own. Cioppino is clearly still on my mind. For the majority of the cook time, everything but the seafood is in the slow cooker. The seafood is added last otherwise it will turn to mush.
You can use any combination of your favorite seafood whether it be fish, mussels, shrimp, crab, scallops or clams. This version is whole30 and paleo so I omitted the usual cup or so of wine. This does call for fish stock. You will find a homemade fish stock recipe here in this post. If you can’t get your hands on some fish stock, use low-sodium vegetable stock or water instead.
PrintSlow Cooker Seafood Cioppino (Paleo/Whole30)
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- Slow Cooker Seafood Cioppino
- 1 lb fish (I used cod)
- 1/2 lb shrimp
- 1/2 lb scallops
- 1/2 lb mussels
Stew:
- 28 ounces diced tomatoes
- 6 ounces tomato sauce
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 2 cups fish stock
- 4 garlic cloves, minced
- 2 tsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- 1 tbsp extra-virgin olive oil
- Fresh parsley (optional)
Instructions
- Add stew ingredients to the slow cooker.
- Stir to mix well.
- Cook LOW 6-8 or HIGH 3-4 hours.
- Add cod, shrimp, scallops, and mussels and cook and additional 30 minutes.
- Remove bay leaf. Top with fresh parsley if using.
- Serve immediately.
Yes that is a piece of bread and no it isn’t paleo or whole30. The bread is optional but if it’s on your diet I highly recommend it for the broth!
You can find Cristobal’s Salted Cod in the following store locations: Cardenas, H-Mart, Jetro, North Gate Markets & Safeway. For more about CFE International, visit them on Facebook, Instagram, Pinterest & Twitter. A sample of Cristobal Salted Cod were provided for use in this recipe. The recipe and product opinions are 100% my own.
Does this save well for leftovers? Maybe 2 to 3 days in fridge? What about freezing it? Ever tried either? thanks!
You can keep this up to 3 days in the frig. I have not tried freezing this particular recipe but I have other seafood slow cooker soups and it turned out just fine.
This might be a silly question– but should the shrimp, scallops, etc. be pre-cooked, or are you adding them raw for the last half hour? I’m not great at cooking and don’t find any of this intuitive… =\
Not a silly question! They’re added in raw. I’ll update the recipe so that’s more clear😉. Enjoy!
Can they be frozen? Like a medley
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
Thanks for sharing this easy recipe 🙂
Thank you for the positive feedback!! I’m so glad to hear you enjoyed the recipe!
Wow this looks amazing, but I don’t eat much seafood. Thanks for sharing.
The shrimp in this dish looks so tasty! I’ve always been a little wary about cooking fish at home since it tends to smell up the place.
OMG. This is like my most favorite meal ever! As soon as I saw the first photo, I was all “ahhhhh!” Thanks to you, now I can make it myself!
Yum, this looks amazing! Coming from the land of cioppino (SF), I still haven’t tried it – going to bookmark this page when it’s my turn to make dinner 🙂
oh my this looks so delicious! bookmarking to make maybe this week 🙂
I love sea foods. Thank you for the recipe. And it looks tasty.
I wish I liked sea food! My family would like this though–they adore sea food. If I ever feel nice, I’d make this for them.