Crock Pot Fisherman's Stew (Cioppino)

Alexandra Grablewski/Digital Vision/Getty Images
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 6 bowls (6 servings)
Nutritional Guidelines (per serving)
434 Calories
16g Fat
27g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 bowls (6 servings)
Amount per serving
Calories 434
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 12%
Cholesterol 63mg 21%
Sodium 791mg 34%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Protein 39g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is no classic, written-in-stone recipe for cioppino. The tasty tomato and wine sauce in which the seafood cooks is the only constant, thus giving a lot of room to the cook to interpret and adapt depending on the fresh fish available. Cioppino is ideally made with a combination of the freshest shellfish and seafood in the catch-of-the-day. Originated in San Francisco, this tasty stew needs a good piece of sourdough bread to soak up the savory and flavorful juices of seafood, tomatoes, herbs, and spices.

This crockpot version is very convenient because you can cook the broth overnight and add the seafood half an hour before the cooking time is over. Use all of your favorite shellfish and fish in this signature seafood dish of San Francisco. Serve with bread, butter, and a fresh green salad.


  • 1 large can (28 ounces) crushed tomatoes with juice
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup onion (chopped)
  • 1 cup dry white wine
  • 1/3 cup olive oil
  • 3 cloves garlic (minced)
  • 1/2 cup parsley (chopped)
  • 1 green pepper (chopped)
  • Optional: 1 hot pepper (chopped)
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • For the Seafood:
  • 1 fillet of seabass, cod or other white fish (deboned and cubed)
  • 1 dozen prawns
  • 1 dozen scallops
  • 1 dozen mussels
  • 1 dozen clams (can use canned)
  • Optional: 1 cup of crab meat (if in season)

Steps to Make It

  1. Gather the ingredients.

  2. Place all ingredients in a slow cooker, except seafood.

  3. Gently stir, cover, and cook for 6 to 8 hours on LOW.

  4. About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally, but gently, being careful not to tear apart the fish pieces. If desired, add 1/2 cup of water to thin out the soup.

  5. Serve hot and enjoy!

Cioppino Menu

Like the recipe, there is no right way to serve cioppino besides with a good loaf of sourdough bread. Our suggestions for a full cioppino-worthy menu will serve as guidelines for an organic and progressive meal. Because of the strong and bold flavors of seafood, don't overpower your guests' palates with too strongly flavored sides or appetizers, but let the main stew be the star of the show:

  • Appetizer: Offer a small serving of our Jewish-style chicken liver pate along with saltines or pita chips. Because the main is very filling, think of a couple of crackers with pate per person.
  • Vegetable: Try our grilled asparagus. Less is more when you're serving strong-flavored fishes and shellfish, so this simple asparagus will add texture and crunch while keeping a low-profile flavorwise. Alternatively, serve roasted Brussels sprouts.
  • Dessert: Finish your dinner with a creamy and flavorful dessert, like our French lemon créme brulée.
  • Coffee: Try this unorthodox Moroccan spiced coffee concoction to send off your guests with happy bellies and comforted hearts. There's nothing like Middle Eastern spices to help you digest after a long night of indulging.