Green Chile Cioppino

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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.

Prep Time:
1 hr
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
2 hrs 20 mins
12 servings


  • 4 Anaheim chile peppers, halved and seeded

  • ¾ cup salted butter

  • 2 medium onions, chopped

  • ½ bunch fresh cilantro, chopped

  • 6 cloves garlic, minced

  • 2 (14.5 ounce) cans diced tomatoes, undrained

  • 2 (14.5 ounce) cans chicken broth

  • 1 ½ cups white wine

  • 1 cup water

  • 2 bay leaves

  • 1 tablespoon dried basil

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ¾ pound clams in shell, scrubbed

  • ½ pound mussels, cleaned and debearded

  • 1 ½ pounds cod fillets, cubed

  • 1 pound sea scallops

  • 1 pound large shrimp, peeled and deveined

  • 4 whole lobster tails, split in half lengthwise


  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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 (per serving)

390 Calories
18g Fat
12g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 390
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 46%
Cholesterol 177mg 59%
Sodium 980mg 43%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 38g
Vitamin C 35mg 174%
Calcium 115mg 9%
Iron 6mg 31%
Potassium 827mg 18%

* 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.

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