Rating: 4.69 stars
42 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
2 hrs 15 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

476 calories; protein 54.2g; carbohydrates 37g; fat 11g; cholesterol 181.5mg; sodium 942.5mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 5 stars
08/05/2004
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 impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often... grumbles... Read More
(42)

Most helpful critical review

Rating: 3 stars
01/14/2010
Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew. Read More
(4)
42 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2004
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 impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often... grumbles... Read More
(42)
Rating: 5 stars
12/29/2004
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 Read More
(39)
Rating: 5 stars
12/22/2003
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 the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive. Read More
(37)
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Rating: 5 stars
09/11/2006
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 tomato juice and white wine added a cup of water and nixed the cilantro and chili powder (didn't want any tex-mex flavors) I threw in a can of progresso clam sauce just because it was sitting in my pantry forever! The 2 hour simmer time is way long and unnecessary I did mine for 45" and it was just perfect! This makes a TON of soup and I could have eaten it all by myself...yummy! Read More
(24)
Rating: 5 stars
08/03/2004
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 tomatoes. Excellent. Read More
(13)
Rating: 5 stars
12/28/2003
Fantastic soup. Everyone loved it. Read More
(11)
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Rating: 5 stars
01/18/2003
Excellent! Takes some time to prepare but definately worth it. Read More
(11)
Rating: 5 stars
02/02/2005
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 still have a great dish. This isn't spicy so you could increase the garlic and pepper. Read More
(7)
Rating: 5 stars
12/25/2007
This is now our New Years trasitional dinner. Read More
(6)
Rating: 3 stars
01/14/2010
Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew. Read More
(4)