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Southern California Cioppino

Rated as 4.69 out of 5 Stars

"This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's."
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2 h 45 m servings 476 cals
Original recipe yields 8 servings


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  1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

Nutrition Facts

Per Serving: 476 calories; 11 g fat; 37 g carbohydrates; 54.2 g protein; 181 mg cholesterol; 942 mg sodium. Full nutrition

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Read all reviews 31
  1. 39 Ratings

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Most helpful positive review

Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly im...

Most helpful critical review

Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew.

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Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly im...

This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks

This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating...

Wow, what a knockout!! the great thing about this recipe is that you can use whatever seafood is readily available. I used rockfish, scallops, shrimp, crab and clams. Increased the amount of to...

Awesome soup! I used cans of diced cut tomatoes and Rotel Tomatoes and Green Chiles instead of the 28 oz. of crushed tomatoes. I liked the added chunkiness, and the added spice of the Rotel tom...

Fantastic soup. Everyone loved it.

Excellent! Takes some time to prepare but definately worth it.

Tastes great, my changes were salmon instead of halibut, dried parsley, no shelled mussels or clams used shelled razorneck clams. I think that you could use half of the seafood amounts and stil...

I have made this several times and everyone loves it and there are no leftovers. I make it for 4 and with all the seafood 6 can eat very well. One of my favorite recipes and the whole kitchen sm...