Slow Cooker Cioppino

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 40 minutes

Ingredients

2 tablespoons olive oil

1 large fennel bulb (stalks and fronds removed, thinly sliced)

1 yellow onion (chopped)

3 large shallots (chopped)

2 teaspoons kosher salt (plus more to taste)

3 large garlic cloves (minced)

3/4 teaspoon Calabrian chili paste, or red pepper flakes

1/4 cup tomato paste

2 14-ounce cans Corbara tomatoes

1 cup dry white wine

4 cups fish stock

1 bay leaf

1/2 pound manila clams (scrubbed)

1/2 pound mussels (scrubbed, debearded)

1/2 pound uncooked large shrimp (peeled and deveined)

1/2 pound skinless salmon fillet (cut into 2-inch chunks)

½ cup fresh Italian parsley

Directions

In a 5 to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, canned Corbara tomatoes with their juices, wine, fish stock, and bay leaf. Cover and cook on high for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.

Stir in the clams, mussels, shrimp, salmon, and parsley, then cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels open, about 30 minutes. Discard the bay leaf and any clams and mussels that do not open.

Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve with a drizzle of olive oil and crusty bread.

Nutrition

• Serving Size: 6