Cioppino

Relish this slow cooked soup made with four types of seafood and Progresso® chicken broth - perfect for dinner.

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Servings 8

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ingredients 18
Prep Time 20 min
Total Time 4 hr 5 min

Ingredients

2: large onions, chopped (2 cups)

2: medium stalks celery, finely chopped (about 1 cup)

5: cloves garlic, finely chopped (about 2 1/2 teaspoons)

1: can (28 oz) diced tomatoes, undrained

1: bottle (8 oz) clam juice

1: can (6 oz) tomato paste

1/2: cup Progresso® chicken broth (from 32-oz carton)

1: tablespoon Progresso® red wine vinegar

1: tablespoon olive or vegetable oil

2 1/2: teaspoons Italian seasoning

1/4: teaspoon sugar

1/4: teaspoon crushed red pepper flakes

1: dried bay leaf

1: lb firm-textured white fish, cut into 1-inch pieces

3/4: lb uncooked medium shrimp, peeled, deveined

1: can (6 1/2 oz) chopped clams with juice, undrained

1: can (6 oz) crabmeat, drained

1/4: cup chopped fresh parsley

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. Mix all ingredients except fish, shrimp, clams, crabmeat and parsley in cooker.
2 Cover; cook on High heat setting 3 to 4 hours.
3 Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.