Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.

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  • Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.

  • Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.

  • Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.

  • Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.

Cook's Note:

If you use fresh herbs, double the amounts.

For the dry white wine, I use fume, chardonnay, or Chablis wine.

Clam juice can be used in place of fish stock. It is better to buy a fish base. They sell an excellent base at Market Street. It will last forever and it is a very nice tasting base for any soup.

Precooked crab legs need to be cracked and set aside along with the shrimp in the refrigerator. Add them at the last 4 or 5 minutes of cooking. They only need to be heated through and will get tough if cooked too long.

Nutrition Facts

554 calories; protein 70.5g 141% DV; carbohydrates 14.7g 5% DV; fat 14.6g 22% DV; cholesterol 197.8mg 66% DV; sodium 1303.6mg 52% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2014
This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in land-locked Tennessee though. All I had was chicken stock unfortunately so I had to use that and the crab legs at the store were a bit dismal so I left those out. The great thing about this is its versatility though because it came out great (I plan on making my own stock hopefully next time.) This was my first time working with any kind of clam/mussel/etc so I was a bit nervous but everything cooked up wonderfully. Also I'm not one for spice but the red pepper flakes gave it a lovely depth that's needed with this dish. Served it with some crusty bread to soak up the yumminess!! Thanks for a great recipe! Read More
(6)

Most helpful critical review

Rating: 3 stars
04/02/2016
The picture provided with the recipe seems to show celery and potatoes but there are none called for in the recipe? What gives - is it the wrong photo or is the recipe missing ingredients? Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2014
This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in land-locked Tennessee though. All I had was chicken stock unfortunately so I had to use that and the crab legs at the store were a bit dismal so I left those out. The great thing about this is its versatility though because it came out great (I plan on making my own stock hopefully next time.) This was my first time working with any kind of clam/mussel/etc so I was a bit nervous but everything cooked up wonderfully. Also I'm not one for spice but the red pepper flakes gave it a lovely depth that's needed with this dish. Served it with some crusty bread to soak up the yumminess!! Thanks for a great recipe! Read More
(6)
Rating: 5 stars
01/30/2014
I used the mixed bag of frozen fish from Sam's club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldn't find fish stock so I used clam juice. Read More
(5)
Rating: 3 stars
04/02/2016
The picture provided with the recipe seems to show celery and potatoes but there are none called for in the recipe? What gives - is it the wrong photo or is the recipe missing ingredients? Read More
(3)
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Rating: 5 stars
03/01/2014
this recipe was great. i did end up adding about 3/4 of a small can of tomato paste to increase the tomatoe flavor which is a great contrast to the seafood. next time i might try it with red wine. i also used more clam juice than stock. Read More
(3)
Rating: 4 stars
12/31/2019
This was very good but maybe a little milder than I prefer. I didn't have fish stock so I used chicken stock and added 2 tablespoons of fish sauce which was perfect.The next time I make this I will add a little more of the green herbs and some fennel. my family loved it as is. Read More
Rating: 5 stars
05/08/2020
This was a fantastic and easy meal that made me look like a pro. I didn’t have the clam juice so I substituted a little more white wine and used chicken broth. The taste was superb. My family was quite impressed and so was I. I had leftover rock fish from a meal the night before an just added it to the pot. You can use the bags of seasoned mussels as well in a pinch. Delicious with a nice crusty bread. Read More
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