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.

Best Cioppino Ingredients

  • 2 tablespoons olive oil

  • large onion, chopped

  • 2 cloves garlic, minced

  • cup chopped fresh flat-leaf parsley

  • teaspoon dried basil

  • teaspoon dried oregano

  • ? teaspoon red pepper flakes

  • bay leaf

  • 1 cup dry white wine

  • 1 (14 ounce) can diced tomatoes with juice

  • 1 cup fish stock

  • salt and ground black pepper to taste

  • 6 mussels, scrubbed and debearded

  • 6 clams, scrubbed

  • 1 (4 ounce) fillet halibut, cut into 2-inch pieces

  • 10 small scallops

  • 3 precooked crab legs, cracked

  • 6 precooked tail-on shrimp

  • 2 tablespoons chopped fresh parsley

How to Make Best Cioppino

  1. 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.

  2. 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.

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

  4. 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 didnt open.

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

Best Cioppino Nutritions

  • Calories: 554.1 calories

  • Carbohydrate: 14.7 g

  • Cholesterol: 197.8 mg

  • Fat: 14.6 g

  • Fiber: 1.9 g

  • Protein: 70.5 g

  • SaturatedFat: 2 g

  • ServingSize:

  • Sodium: 1303.6 mg

  • Sugar: 5.3 g

  • TransFat:

  • UnsaturatedFat:

Best Cioppino Reviews

  • I used the mixed bag of frozen fish from Sams club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldnt find fish stock so I used clam juice.

  • This was delicious We doubled it for a dinner party and it was met with lovely reviews from the "I dont 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, Im not one for spice, but the red pepper flakes gave it a lovely depth thats needed with this dish. Served it with some crusty bread to soak up the yumminess Thanks for a great recipe

  • 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.

  • 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?

  • This was very good but maybe a little milder than I prefer. I didnt 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.

  • This was a fantastic and easy meal that made me look like a pro. I didnt 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.