Seafood Cioppino

[Company]

Makes 8 servings

• 1 14.5-oz. can diced tomatoes, undrained
• 1 14.5-oz. can reduced-sodium chicken broth
• 2 medium red potatoes, chopped
• 1 medium onion, chopped
• 3 stalks celery, sliced
• 1 cup bottled clam juice
• 2 Tbsp. tomato paste
• 4 cloves garlic, minced
• 2 tsp. dried Italian seasoning, crushed
• 1 lb. halibut, sea bass, or other firm whitefish, cut in bite-size pieces
• 1 lb. uncooked shrimp, peeled and deveined (16/20 count)
• 1 6-oz. can lump crabmeat, drained
• ¼ cup dry white wine
• ¼ cup snipped fresh Italian parsley
• Kosher salt
• Toasted sourdough or French bread slices

Fast 1-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine the first nine ingredients (through Italian seasoning). Stir in fish, seafood, and wine. Lock lid in place. Set an electric cooker on high pressure 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; remove from heat.

For both models, let stand 5 minutes. Release pressure quickly. Carefully open lid. Stir in parsley. Season to taste with kosher salt. Serve with toasted bread.

Slow 5-hour high cook time

In a 5- to 6-qt. slow cooker combine the first nine ingredients (through Italian seasoning). Cover and cook on high 4½ to 5 hours. Stir in fish, seafood, and wine. Cook, covered, 30 minutes more or just until fish flakes and shrimp are opaque. Stir in parsley. Season to taste with kosher salt. Serve with toasted bread

per serving 169 cal., 2 g fat (0 g sat. fat), 122 mg chol., 724 mg sodium, 13 g carb., 2 g fiber, 3 g sugars, 24 g pro.