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Cioppino - An Easy Crockpot Seafood Recipe
Served with sourdough bread, cioppino makes a wonderful appetizer. Go ahead and dunk the bread in the soup because this is a perfectly acceptable way of eating it. Soup makes a nice appetizer and you can be sure that people will not be too full to enjoy their entree afterwards. Soups range from thin consommés and clear broths to thick, hearty soups full of fish, seafood, poultry, or meat. Save the heavy rice and noodle soups for lunch or for the entree, though. An appetizer should not be too hearty or filling.
If you prefer a thinner soup, you can add water to this recipe to thin it out. A lot of people prefer a thick cioppino recipe though. You can use whichever seafood you have. Fresh cracked crab is great when it is in season. The white fish is an important ingredient and you can use cod, sea bass, or any other white fish.
The list of ingredients for this crockpot soup recipe might look long but the good news is you simply add everything to the slow cooker and let it cook itself. Then you just add the fish and seafood half an hour before the end of the cooking time. A crockpot really makes this dish easy to prepare and the finished soup is really tasty. It is up to you whether or not you add a hot pepper to the soup. Maybe you would enjoy the piquant flavor or perhaps you prefer to keep your seafood soups non-spicy. It is up to you anyway.
Typical San Francisco Seafood Soup
Ingredients -
28 oz crushed tomatoes in juice
⅓ cup olive oil
8 oz tomato sauce
3 minced garlic cloves
1 cup dry white wine
˝ teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
˝ cup chopped parsley
˝ cup chopped onion
˝ teaspoon cayenne pepper
2 teaspoons dried basil
1 chopped green bell pepper
1 dozen scallops
1 dozen mussels
1 dozen prawns
1 dozen fresh or canned clams
1 cubed, de-boned fillet of cod or sea bass
1 chopped chili pepper (optional)
Salt and black pepper, to taste
6 portions sourdough bread, to serve
Preparation:
Put everything in the crockpot except the seafood and bread.
Cover and cook on low for 6 or 7 hours.
Add the seafood half an hour before serving and cook on high.
Stir occasionally but gently so you do not break the fish up.
Serve with the sourdough bread on the side.
(Serves 6)
Photo Description:
This rich, red-colored soup is well flavored and so easy to make. As you can see from the picture, this cioppino recipe makes a wonderful appetizer and the good news is that you can begin making it early in the day by adding all the ingredients to the slow cooker, and then serve it whenever you are ready. It will be fine for up to nine hours before you add the fish and seafood. This dish has a well-balanced flavor and it is a great way to use seafood. This recipe is famous in San Francisco and it is great served with sourdough bread to soak up the marvelous juices.
