This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.


Recipe Summary

1 hr
20 mins
2 hrs 20 mins
1 hr
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

  • Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  • Puree peppers in the bowl of a food processor or blender; set aside.

  • Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.

  • Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.

  • Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

Cook's Note:

You can use any white fish you prefer instead of cod.

Nutrition Facts

390 calories; protein 37.5g; carbohydrates 12.2g; fat 17.9g; cholesterol 176.5mg; sodium 979.5mg. Full Nutrition