Try Ready. Chef. Go!’s easy Cioppino recipe, an Italian-American San Francisco seafood favorite. Having relatively few ingredients, this healthy shellfish and seafood dinner recipe is quick and easy to prepare using RCG! slow cooker cooking bags. For the full recipe, please visit
Soak the clams and mussels in cool water for 10 minutes while you peel and prep the shrimp. Rub the clams and mussels to remove any external grit and make sure all are closed, then drain the water. Add the cioppino sauce and seafood broth into the slow cooker cooking bag. Top with the clams, mussels, and the shrimp. Cut the firm flesh fish into large pieces, about 1½ inch cubes & add on top of the shellfish. With scissors, cut the scallions into 2-inch lengths and top the stew. Seal the cooking bag.
Slow Cooker: Place the sealed bag in the slow cooker and pour warm water around the outside of the sealed bag to a depth of 2 inches to form a water bath. Set to low for 1½ to 2 hours (recommended) or high for 45 minutes to one hour.
It’s ready when the shrimp are pink and the clams and mussels are open. Wait a few minutes for the food to cool before opening the bag and then plate to serve. Garnish with the Cioppino with artisan bread, fresh herbs, and fresh citrus including Italian parsley and basil.
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