Floral Separator

Slow Cooker Cioppino Recipe

– 2 tablespoons of olive oil – 1 and a half cups of chopped onion – 1 and a half cups of chopped fennel bulb – 10 cloves of garlic, sliced – 1 cup of dry white wine – 2 teaspoons of tomato paste – Half a cup of water – 2 tablespoons of chopped fresh oregano – 2 tablespoons of chopped fresh thyme – 3/4 teaspoon of crushed red pepper


A pinch (about 1/4 teaspoon) of salt Half a pound of chopped fresh tomatoes 2 strips of lemon rind (each about 2 inches long) 2 bay leaves 1 box (26 ounces) of chopped tomatoes (like Pomì brand) 3/4 pound of cod, cut into pieces about 2 inches in size Half a pound of sea scallops Half a pound of medium shrimp, peeled and deveined 1 tablespoon of fresh lemon juice Quarter cup of fresh basil leaves

Heat a large skillet over medium-high heat. Add the olive oil and swirl it around to coat the pan. 

Add the chopped onion, fennel, and sliced garlic to the pan. Cook them for about 3 minutes until they become soft.

Pour in the dry white wine and add the tomato paste to the pan. Stir everything well and bring it to a boil. Let it cook for 2 more minutes, stirring occasionally. 

Carefully pour the onion mixture into a 6-quart electric slow cooker. 

Add half a cup of water, the chopped fresh oregano, thyme, crushed red pepper, salt, chopped fresh tomatoes, lemon rind strips, bay leaves.

Cover the slow cooker and cook on the low setting for 7 hours. 

Uncover the slow cooker and remove the lemon rind strips and bay leaves.