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Chef John's Cioppino
July 08, 2017

A new go to recipe. Used puree tomatoes & diced tomatoes (canned with basil and thyme), tilapia, fresh clams, shrimp with heads on (heads add unique flavor). Left out crab for fear it would over power other ingredients. Simmered tomato sauce for two hours, let cool and then re-heated adding seafood. Recommend adding clams first since they take longer to open. Allow 3-4 minutes with calms only, then add shrimp (wait one minute) and then add fish last. I seasoned the fish with salt and pepper before adding. Cook 3-4 minutes after fish added. Turn off heat, remove shrimp, peel for your guest (messy and hot). Temperature of soup will be perfect by the time you have peeled shrimp and cooled your fingers. Return shrimp to soup. Serve over fresh linguini (yum). Serve with warm sour dough bread. The longer tomato sauce simmer and reheat thickens to stew consistency and allows the sauce to stick to the noodles. You could serve over rice or simply as a stew and dip bread. Glad I discovered this new dish!!!

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