Slow cooker seafood cioppino is a fuss-free spin on a classic Italian-American stew. Combining an mixture of seafood with a rich, tomato-based broth, this easy seafood stew can be served year-round. Tailor this recipe to your liking by adding your preferred seafood. Instructions to make this easy recipe in the Instant Pot are also included.
Ingredients For Slow Cooker Seafood Cioppino
- Fresh Seafood (combination of your preferred fish and shellfish)
- Diced Tomatoes
- Tomato Paste
- Onion
- Celery Stalks
- Bell Pepper
- Broth or Stock
- Garlic
- Seasonings: Italian Seasoning, salt, pepper, red pepper flakes
- Bay leaf
How To Make Seafood Cioppino In The Crock-Pot
- Add STEW ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Rinse seafood. Add seafood to the slow cooker and cook and additional 15-30 minutes. Remove bay leaf before serving. Garnish with fresh parsley if using.
- Turn on the Instant Pot and select sauté. Once hot add the oil, onion, celery, and bell pepper. Cook approximately 3-5 minutes or until vegetable are soft. Add garlic and cook an additional minute.
- Stir in remaining STEW ingredients.
- Close lid and seal valve. Set high pressure and cook for 20minutes. When cook time is done, quick release the pressure.
- Open the lid and stir the food. Turn on the Instant Pot to sauté. Once bubbling, stir in the rinsed seafood. Cook a few minutes until seafood is done.
- Remove bay leaf before serving. Garnish with fresh parsley if using.
What Is Seafood Cioppino
Seafood cioppino is a Italian-American seafood stew originally from in San Francisco, California. In the late 1800s, Italian-American fisherman from San Francisco started using their leftover seafood catch of the day to create a stew. I first had cioppino when I moved to the Bay Area post college in 2002. One bite in and I was hooked.
What Type Of Seafood To Use
As previously mentioned, when seafood cioppino first appeared, it made with whatever the fisherman caught in the Pacific Coast waters off of San Fran. This usually included crab, shrimp, and scallops among other seafood. I used shrimp, calamari, scallops, and mussels that I bought pre-mixed and frozen from Costco. As with a lot of my recipes, you can use your preferred seafood. You can use any combination of your favorite seafood whether it be fish, mussels, shrimp, crab, scallops or clams. This recipe is written to use fresh seafood not frozen. I thawed my frozen seafood in the frig overnight before using in the recipe the next day.
How To Serve Cioppino
What is cioppino usually served with? Bread. Crusty, charred bread to be exact. I won’t beat around the bush, seafood cioppino is best served with bread dipped in its flavorful tomato-based sauce. But again, this version is meant to be low-carb, paleo, and whole30 so I normally just eat it as-is. If the seafood stew alone is not that’s not filling enough for you, this cioppino is also good served over cauliflower rice or even zoodles.
FAQs & Tips
- Store leftover stew in the refrigerator for up to 4 days or in the freezer for 3 months.
- Turn this stew into a soup by adding an additional 4 cups of beef broth.
- I use a 6-quart slow cooker or Instant Pot to make this recipe.
Seafood Recipes
PrintSlow Cooker Seafood Cioppino
Slow cooker seafood cioppino is a fuss-free spin on a classic Italian-American stew. Combining an mixture of seafood with a rich, tomato-based broth, this easy seafood stew can be served year-round. Tailor this recipe to your liking by adding your preferred seafood. Instructions to make this easy recipe in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 2 pounds fresh seafood (combination of your preferred fish and shellfish)
- 1 tablespoon oil (for Instant Pot)
- 1/4 cup fresh parsley (optional)
Stew:
- 28 ounces diced tomatoes
- 6 ounces tomato paste
- 1/2 cup onion, diced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 2 cups low-sodium broth or stock (or 1 cup plus 1 cup water)
- 2 garlic cloves, minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Add STEW ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Rinse seafood. Add seafood to the slow cooker and cook and additional 15-30 minutes. Remove bay leaf before serving. Garnish with fresh parsley if using.
- Turn on the Instant Pot and select sauté. Once hot add the oil, onion, celery, and bell pepper. Cook approximately 3-5 minutes or until vegetable are soft. Add garlic and cook an additional minute.
- Stir in remaining STEW ingredients.
- Close lid and seal valve. Set high pressure and cook for 20minutes. When cook time is done, quick release the pressure.
- Open the lid and stir the food. Turn on the Instant Pot to sauté. Once bubbling, stir in the rinsed seafood. Cook a few minutes until seafood is done.
- Remove bay leaf before serving. Garnish with fresh parsley if using.
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 9.2 g
- Sodium: 1129.1 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 18 g
- Fiber: 3.5 g
- Protein: 43.9 g
- Cholesterol: 160.4 mg
[adthrive-in-post-video-player video-id=”xKiNO1Tw” upload-date=”2021-03-01T03:40:43.000Z” name=”Slow Cooker Seafood Cioppino” description=”Seafood cioppino is a seafood stew cooked in a tomato based sauce. Make this low-carb, paleo, whole30 version in your slow cooker or Instant Pot.” player-type=”default” override-embed=”default”]
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22 thoughts on “Slow Cooker Seafood Cioppino + VIDEO”
Very flavorful. My guests loved it except for my friend who does not like spicy food. It is a little spicy, but in a good way. I used shrimp, cod and crab. It was delicious!
This recipe is so delicious! So easy to make in the Instant Pot. It has great flavor. It makes a ton! It’s healthy. I am so impressed with myself that I could make this. Thank you for a wonderful recipe!
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Can I double this in slowcooker if so how. Also Why diced tomatoes and not crushed
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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
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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.