RECIPE: Rec: Slow Cooker Cioppino was dinner last night...without the slow cooker. I made it in a

RECIPE:
C

curious1

Well-known member
5.5 quart Dutch oven and simmered the broth for almost two hours before adding the seafood. It was redder looking than the picture and quite tomato-y tasting. I did use the Pomi tomatoes. I added an extra 1/2 cup water, but I think it would have benefitted from a cup of clam juice and would make it again with that addition instead of extra water. I used 3/4 lb of scallops as that's how I had them packed, and 3/4 lb each of shrimp and cod. Served with a Caesar Salad and crusty bread.http://www.myrecipes.com/recipe/slow-cooker-cioppino

 
Love cioppino and yes to a seafood broth addition--clam or seafood or homemade

shrimp broth from shelling the shrimp. I brown mine a little and then add water and simmer. I save it whenever I shell shrimp.

 
Also realize the Pomi tomatoes were very thick. Next time will use tomatoes in juice, plus it took

a lot of added salt because of the Pomi tomatoes, which were salt free.

 
I think I'd like a good diced tomato and maybe have to add some more tomato paste. I'd like

it to have some chunkiness, I think. ;o)

 
That's a very special dinner for a weeknight! I have made Cioppino for the last few years

for Christmas Eve, but this year, it was so warm in the North East that we grilled. (Crazy!)

Joe's rec for the base is my go-to, it is chorizo based, and I make ahead.

Follow w/ a smile, Steve's ideas....

 
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