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!
This post is sponsored by CFE International in consideration for the CFE Blogger Recipe Challenge
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.
The main ingredient in this cioppino is Cristobal’s Salted Cod. This was my first time cooking with salted cod. Thankfully it came with instructions so I knew to give the cod a good soak first. They recommend soaking the cod in 6 cups water for a minimum of 24 hours, changing the water 3 times. I let mine soak for 48 hours since it was my first time making it but I really do think 24 hours would have been fine. Don’t worry about the cod being salty. Mine was not salty at all.
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.
Outside of Cristobal’s Salted Cod you can use any combination of your favorite seafood whether it be 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.Print
Slow Cooker Seafood Cioppino
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings
- Slow Cooker Seafood Cioppino
- 1 lb Cristobal salted cod
- 1/2 lb shrimp
- 1/2 lb scallops
- 1/2 lb mussels
- 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)
- 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.