Cioppino (Crock Pot Fisherman's Stew) Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/7/22
Crock Pot Fisherman's Stew (Cioppino)

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
818 Calories
24g Fat
41g Carbs
99g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 818
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 19%
Cholesterol 252mg 84%
Sodium 3457mg 150%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 99g
Vitamin C 98mg 491%
Calcium 315mg 24%
Iron 20mg 111%
Potassium 2340mg 50%
*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.

Ingredients

  • 1 (28-ounce) can crushed tomatoes

  • 1 (8-ounce) can tomato sauce

  • 1/2 cup coarsely chopped onion

  • 1 cup dry white wine

  • 1/3 cup olive oil

  • 3 clove garlic, minced

  • 1/2 cup coarsely chopped parsley

  • 1 medium green bell pepper, coarsely chopped

  • 1 small hot pepper, finely chopped, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 teaspoon dried thyme

  • 2 teaspoons dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

For the Seafood:

  • 1 large skinless sea bass, cod, or other white fish fillet

  • 12 medium prawns, or shrimp

  • 12 medium scallops

  • 12 medium mussels

  • 12 medium clams

  • 1 cup crabmeat, optional

Steps to Make It

  1. Gather the ingredients.

    Crock Pot Fisherman's Stew (Cioppino) ingredients

    The Spruce / Diana Chistruga

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

    Place all ingredients in a slow cooker, except seafood

    The Spruce / Diana Chistruga

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

    cook the stew base in the crock pot

    The Spruce / Diana Chistruga

  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.

    add seafood to the stew base

    The Spruce / Diana Chistruga

  5. If desired, add 1/2 cup of water to thin out the soup. Serve hot and enjoy.

    Crock Pot Fisherman's Stew (Cioppino)

    The Spruce / Diana Chistruga

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 crème brûlée.
  • Coffee: Try this unorthodox Moroccan spiced coffee concoction to send off your guests with happy bellies and comforted hearts.