Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 white onion; 2 large shallots, finely chopped; 3 bell peppers, finely chopped (green, yellow, red); 8 cloves garlic, finely chopped; 1 bunch finely chopped fresh fennel, white portion only; 1 (28 ounce) can italian whole peeled plum tomatoes; 1 (6 ounce) can tomato paste; 1 bottle red wine (merlot); 2 lemons, juice of; 4 cups clam juice or 4 cups fish stock; 1 cup water; 1 bunch chopped Italian parsley; 2 bay leaves; 1 teaspoon red pepper flakes; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 24 mussels, scrubbed and debearded; 24 small hard-shell clams (cherrystone, manila); 1 crab, cooked separated and cracked; 1 lb medium shrimp, peeled and deveined; 1 lb bay scallop; 2 lbs firm white fish fillets, cut into pieces (halibut or cod); salt & freshly ground black pepper

Servings: persons

1/2 cup olive oil
1 white onion
2 large shallots, finely chopped
3 bell peppers, finely chopped (green, yellow, red)
8 cloves garlic, finely chopped
1 bunch finely chopped fresh fennel, white portion only
1 (28 ounce) can italian whole peeled plum tomatoes
1 (6 ounce) can tomato paste
1 bottle red wine (merlot)
2 lemons, juice of
4 cups clam juice or 4 cups fish stock
1 cup water
1 bunch chopped Italian parsley
2 bay leaves
1 teaspoon red pepper flakes
2 teaspoons dried oregano
1 teaspoon dried thyme
24 mussels, scrubbed and debearded
24 small hard-shell clams (cherrystone, manila)
1 crab, cooked separated and cracked
1 lb medium shrimp, peeled and deveined
1 lb bay scallop
2 lbs firm white fish fillets, cut into pieces (halibut or cod)
salt & freshly ground black pepper

1
Heat oil in a stockpot over medium heat.
2
Add onion, shallots and bell peppers.
3
Cook while stirring until vegetables begin to soften.
4
Add fennel and garlic and cook another 3 minutes while stirring.
5
Add tomatoes,including juice, and break them up with a spoon.
6
Add tomato paste and stir thoroughly until blended.
7
Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
8
Simmer, partially covered for 45 minutes.
9
Add mussels, clams cover and cook for 5 minutes.
10
Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
11
Discard any that do not open.
12
Remove from heat, cover for 5 more minutes more.
13
Adjust seasoning.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup olive oil, 1 white onion, 2 large shallots, finely chopped, 3 bell peppers, finely chopped (green, yellow, red), and more.

Yes, Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino

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