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 bag.
COOKING INSTRUCTIONS: 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 mins to one hour. It’s ready when the shrimp are pink and the clams and mussels are open.
Garnish with artisan bread, fresh herbs, and fresh citrus including Italian parsley and basil.
NOTE: Ready. Chef. Go! bags allow for excellent texture and fast high heat cooking in the oven or on the BBQ grill. The results are always succulent and tender. You’ll taste the difference. Virtually no clean up. Scrumptious and versatile. The shellfish were ordered by number count to ensure enough for each serving and noted their weight as well. Flavorful and fast slow cooker option. An entire elegant Italian American San Francisco seafood favorite all in one bag thanks to the freshest seafood options and flavor base from our friends at Santa Monica Seafood.