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Slow Cooker Seafood Cioppino


Brrrrr...it's freezing down here in Florida.  I am a bigger guy and I was freezing in my short walk from my grad school class to my car last night.  This soup, like many crockpot recipes, was easy to put together and the flavors blended together nicely.  Not to mention, the best part, it is only 1 point per serving!  For anyone else that may be doing the Paleo diet or the Whole30 diet, this meal also works with those plans.  When I did get home, this crockpot soup was the perfect meal to thaw out and decompress from the day

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Now, I'd be remiss if I didn't add a little US history now and again...

Cioppino is a traditional Italian-American soup that originated in San Francisco around the turn of the 20th century.  After a bad day out out on the sea, Italian-American fishers that settled in the Bay area would take around a pot asking community members to chip in what they had to make the soup.  The expectation was that fishers that had a good day would contribute and then if they had a bad day, their community members would take care of them.  This dish then became a common menu item as Italian restaurants began to proliferate in the San Francisco area.

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Slow Cooker Seafood Cioppino
Serves: 6
WeightWatchers Points Per Serving: 1
Modified from Fit Slow Cooker Queen

1 lb. tilapia
1/2 lb. shrimp
1/2 lb. scallops
28 oz. can diced tomatoes
6 oz. tomato sauce
2 celery stalks, diced (I just used half of a pre-made container)
1 onion, diced
1 bell pepper, diced
2 cups seafood stock
4 garlic cloves, minced
2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. crushed red pepper
1 bay leaf
1 tbsp. extra virgin olive oil

Add everything except for the seafood into the crockpot.  Stir to combine more thoroughly.  Cook on LOW for 6-8 hours.  Add the seafood and continue to cook for an additional 30 minutes to an hour.  Remove the bay leaf and it's ready to serve!

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I hope that everyone is having a great week and getting ready for the weekend.  I will see everyone back here later.  Stay stuntin'!
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