Recipes

Southern California Cioppino

Name: Southern California Cioppino
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Ingredients: 0.25 cup olive oil; 1 onion, chopped; 4 stalks celery, chopped, with leaves; 4 carrots, sliced; 4 potatoes, peeled and cubed; 1 tablespoon minced garlic; 0.25 cup chopped parsley; 2 tablespoons chopped fresh cilantro; 1 (28 ounce) can crushed tomatoes; 2 cups tomato juice; 2 (8 ounce) jars clam juice; 0.5 cup white wine; 2 teaspoons dried basil; 1.5 teaspoons dried oregano; 1 tablespoon dried thyme; 0.75 teaspoon chili powder; 0.125 teaspoon cayenne pepper; salt and pepper to taste; 1 pound halibut steaks, cubed; 1 pound medium shrimp - peeled and deveined; 1 pound mussels, cleaned and debearded; 2 pounds clams in shell, scrubbed; 1 pound cooked crabmeat; 1 pound bay or sea scallops, rinsed and drained

4.7

(42)

34 Reviews

4 Photos

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 by Becky Wergers

Updated on July 14, 2022

4

Prep Time:

30 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

¼ cup olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
¼ cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
½ cup white wine
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon dried thyme
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
salt and pepper to taste
1 pound halibut steaks, cubed
1 pound medium shrimp - peeled and deveined
1 pound mussels, cleaned and debearded
2 pounds clams in shell, scrubbed
1 pound cooked crabmeat
1 pound bay or sea scallops, rinsed and drained

Directions

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.
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
11g	Fat
37g	Carbs
54g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 476
% Daily Value *
Total Fat 11g	14%
Saturated Fat 1g	7%
Cholesterol 182mg	61%
Sodium 943mg	41%
Total Carbohydrate 37g	13%
Dietary Fiber 7g	24%
Total Sugars 6g
Protein 54g
Vitamin C 54mg	272%
Calcium 244mg	19%
Iron 10mg	54%
Potassium 2068mg	44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.