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Cook2 hrs 30 mins
I adapted this recipe from one that I saw Rachael Ray make for Oven Roasted Cioppino. I thought that I could change the recipe to account for my family's tastes and so that it would work in my 8.5 quart slow cooker. You may need to adjust the cooking times if you use a different size crock pot. It was yummy and my family really enjoyed it. You can use whatever seafood that you enjoy but do not put it in until near the end of the cooking time as noted, so that the seafood is not overcooked. Please note that you could probably do all of the steps before adding the seafood at the end and place in your crock pot on low for 4 hours or so(depending on your crock pot size and temperature) and then put it on high and add and cook the seafood for the times stated.
- 4 cups seafood stock (preferably homemade) or 4 cups chicken stock (preferably homemade)
- 2 cups semi-dry wine or 2 cups dry wine
- 1⁄2 cup extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, sliced thin
- 1 cup chopped Italian parsley
- 2 cups fresh fennel, sliced in thin strips
- 1 cup carrot, sliced in thin strips
- 1 cup celery, sliced in thin strips
- 2 lbs large scallops
- 2 lbs mussels (be sure to clean well to avoid grittiness)
- 1 lb large shrimp
- 1 (20 ounce) can crushed tomatoes
- 1 fresh lime
- 1⁄2 cup Italian parsley, chopped fine
- 1⁄2 cup grated parmesan cheese
- black pepper
- Pour seafood stock, wine, and olive oil into 8.5 quart crock pot.
- Add the chopped onion, parsley, and garlic to the liquid, cover, and heat on high setting for one hour.
- Add the sliced carrots, fennel, and celery, cover and heat for 30-45 minutes on high.
- Add the seafood to the slow cooker and layer in this order: mussels, sea scallops, and shrimp.
- Add the juice or one lime, salt, and pepper, and the can of crushed tomatoes.
- Cover and cook for 30-45 more minutes on high.
- Ladle into serving bowls and sprinkle parmesan cheese and parsley on top.
- Serve with pasta, rice, any crusty bread or garlic bread. Another alternative is to serve in round bread bowls.
I love this soup. It is even better when it is reheated as leftover soup....Very good
I used this recipe in our 9-quart electric roaster (works as a slow cooker) only because it was a bit more powerful I had to bump down the cooking time. We used frozen seafood and homemade crab stock and it turned out great. Great way to use frozen/fresh seafood in my opinion. Had leftovers for a few days. :)