I love scallops – my husband doesn’t. Some are allergic to shell fish or don’t eat it – you can still make this cioppino by using other kinds of fish like monkfish, or cod, or halibut or salmon or even sea bass as an expensive alternative! The soup makes all the difference. A great dish for a cold day for lunch or dinner.
Slow Cooker Cioppino
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped fennel bulb
- 10 garlic cloves, sliced
- 1 cup dry white wine
- 2 teaspoons tomato paste
- 1/2 cup water
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon crushed red pepper
- 3/8 teaspoon kosher salt
- 1/2 pound chopped fresh tomatoes
- 2 (2-inch) lemon rind strips
- 2 bay leaves
- 1 (26-ounce) box chopped tomatoes (such as Pomì)
- 3/4 pound cod, cut into 2-inch pieces
- 1/2 pound sea scallops (
- 1/2 pound peeled and deveined medium shrimp (
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves
Directions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.
2. Carefully pour onion mixture into a 6-quart electric slow cooker. Add 1/2 cup water and next 8 ingredients (through boxed tomatoes) to slow cooker. Cover and cook on LOW for 7 hours.
3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, or other kinds of fish and lemon juice. Cover and cook on LOW 13 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with fresh basil.
ENJOY with crusty french bread and unsalted butter – YUM!
