This is as good as any restaurant's version! Serve with rice and a nice salad.

Recipe Summary

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
  • In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.

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  • About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Nutrition Facts

303 calories; protein 34.3g 69% DV; carbohydrates 16.5g 5% DV; fat 9.1g 14% DV; cholesterol 98.2mg 33% DV; sodium 563.7mg 23% DV. Full Nutrition
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Reviews (148)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2003
This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino. Read More
(177)

Most helpful critical review

Rating: 3 stars
04/17/2006
It was pretty good. I used cod shrimp and scallops. Don't use cod like I did. Read More
(52)
198 Ratings
  • 5 star values: 161
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/19/2003
This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino. Read More
(177)
Rating: 5 stars
12/27/2004
This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of dry crushed hot pepper instead of the red chile pepper, gave it just enough zing. Read More
(105)
Rating: 5 stars
08/09/2005
This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne Just PERFECT Read More
(102)
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Rating: 3 stars
04/17/2006
It was pretty good. I used cod shrimp and scallops. Don't use cod like I did. Read More
(52)
Rating: 5 stars
11/12/2008
This was awesome!.. I've made this a few times following the seasonings and sauce to a T!.. I do change up the seafood though! For special occasions I'll add some crab legs and scallops. Traditionally the seafood is served in this dish with shells on... Part of the fun eating it is you get messy!... I always add a bag of frozen seafood mix during the last 10 minutes shrimp and clams... Served over cooked linguine with sourdough french bread! Yum! Note::::::::::::::::::::::: For the people using clams in the shell... If they don't open cook a little longer; the ones that still don't open throw out.. they are bad! Read More
(50)
Rating: 5 stars
03/11/2006
fantastic. I have made it twice. I used crushed red pepper for the chile pepper and I added 2 cans of clams and left out the mussels using canned oysters instead. I am going to stock up on big shrimp whenever they are on sale since the smaller shrimp dont cut it. Read More
(45)
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Rating: 5 stars
03/26/2010
After searching much searching I came across this recipe and gave it a try. I used mussels scallops clams and shrimp. I served it over linguini. It was absolutely delicious. Perfect meal for a Friday in Lent. I followed what others said about simmering for 2 hours which really enabled the flavors to come together beautifully. I learned one important lesson from this recipe. My grocer sealed the mussels in a plastic bag. I later read that if not able to breathe mussels will suffocate---I ended up throwing many of mine out since the shells were opened. Make sure your mussels can breathe while storing them in the fridge! Read More
(45)
Rating: 4 stars
03/30/2006
I loved this recipe. It's so easy to make and you can substitute ingredients for stuff you have around the house. You can use whatever seafood you like and it's great served in a bread bowl. Read More
(31)
Rating: 5 stars
02/25/2007
The seafood cippino was such a hit at my last party everyone asked for the recipe. We had 10 people over the other evening (6 of us from San Francisco) and everyone was so impressed with the flavors. We added crab and calamari to the recipe and it was great..... Thanks so much for a wonderful recipe..... Thanks David Read More
(30)
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