Ingredients
- 1 can (28 oz) diced tomatoes, undrained
- 2 medium sweet onions, chopped
- 3 celery ribs, chopped
- 8 oz baby bella mushrooms, sliced
- 1/2 green pepper, chopped
- 1 bottle (8 oz) clam juice
- 1 can (6 oz) tomato paste
- 1/2 cup white wine or 1/2 cup vegetable broth
- 5 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 – 2 teaspoons Italian seasoning
- 1 bay leaf
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 pound cod or haddock fillets, cut into 1-inch pieces
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 1 can (6 oz) chopped clams, undrained
- 1 can (6 oz) lump crabmeat, drained
- 1 pound scallops (optional)
- Sour dough bread, slices
- Garlic Aioli mustard
Directions
- In a 5- or 6-quart slow cooker, combine the first 15 ingredients. Cook, covered, on low 4-5 hours.
- Stir in seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.
- Remove bay leaf. Stir in parley.
- Toast slices of sour dough bread.
- Spread Garlic Aioli Mustard over toasted slice of bread and place in a bowl.
- Spoon Seafood Cioppino over bread. Bon Appetit!