Tomato Seafood Stew Slow Cooker Recipe

Tomato Seafood Stew Slow Cooker Recipe

Ingredients

Recipe for: Cioppino

Serves 4

Active Time 20 minutes

Pressure/Manual (High); Saute Natural/Quick Release

• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup diced yellow onions
• 1 cup chopped carrots or bell pepper
• 1 cup water
• 1 cup white wine or chicken broth
• 2 tablespoons minced garlic
• 2 teaspoons fennel seeds, toasted and ground
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes, plus more for garnish
• 2 bay leaves
• salt
• 4 cups mixed seafood, such as white fish chunks, peeled shrimp, bay scallops, shelled mussels, and calamari rings
• 1 to 2 tablespoons fresh lemon juice
• crusty bread, toasted

Method

1. In the Instant Pot, combine the tomatoes and their juices, onions, carrots, water, wine, garlic, fennel seeds, tomato paste, oregano, red pepper flakes, and bay leaves
2. Season with salt
3. Stir to combine
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 15 minutes
7. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
8. At this point, you can put the soup in the refrigerator for 8 hours or overnight
9. This really helps the flavors develop, but it’s not necessary
10. Remove the lid from the Instant Pot
11. Select SAUTE and bring the soup to a boil
12. Add the mixed seafood and cook until the fish and shellfish are cooked through, 3 to 4 minutes
13. Stir in the lemon juice
14. Select CANCEL
15. Discard the bay leaves
16. Serve the stew garnished with red pepper flakes, with crusty bread alongside to mop up the delicious, savory broth

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