Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup light olive oil; 1 onion, chopped; 4 stalks celery, chopped, with leaves; 4 carrots, sliced; 4 potatoes, peeled and cubed; 1 tablespoon minced garlic; 1/4 cup chopped parsley; 2 tablespoons chopped fresh cilantro; 1 (28 ounce) can crushed tomatoes; 2 cups tomato juice; 2 (8 ounce) jars clam juice; 1/2 cup white wine (decent wine that you would drink); 2 teaspoons dried basil; 1-1/2 teaspoons dried oregano; 1 tablespoon dried thyme; 3/4 teaspoon chili powder; 1/8 teaspoon cayenne pepper; salt and pepper to taste; 1 pound halibut steaks, cubed; 1 pound medium shrimp - peeled and deveined; 1 pound mussels, cleaned and debearded; 2 pounds clams in shell, scrubbed; 16 ounces cooked crab meat; 16 ounces bay or sea scallops, rinsed, drained; 1/2 pound calamari, cleaned and sliced

Servings: persons

1/4 cup light olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
1/2 cup white wine (decent wine that you would drink)
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 tablespoon dried thyme
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
salt and pepper to taste
1 pound halibut steaks, cubed
1 pound medium shrimp - peeled and deveined
1 pound mussels, cleaned and debearded
2 pounds clams in shell, scrubbed
16 ounces cooked crab meat
16 ounces bay or sea scallops, rinsed, drained
1/2 pound calamari, cleaned and sliced

1
1. In a large stockpot, saute oil, onion, celery, carrots, potatoes, and garlic until tender (but not browned).
2
2. Add parsley, cilantro, tomatoes, tomato juice, claim juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper into the large pot. Let this mixture simmer for 2 hours.
3
3. 15 to 20 minutes before you are ready to serve the cioppino, add the fish, shrimp, mussels, clams, crab legs, scallops and calamari to the stockpot. Stir the cioppino while it simmers gently for approximately 5 minutes; or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

No nutrition data on file — estimate from the ingredient list.

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 25 ingredients. The key ingredients include: 1/4 cup light olive oil, 1 onion, chopped, 4 stalks celery, chopped, with leaves, 4 carrots, sliced, 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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