Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 large garlic cloves, minced; 2 medium onions, finely chopped; 1 Turkish bay leaf or 1/2 California bay leaf; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried hot red pepper flakes; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 1 green bell pepper, cut into 1/4-inch dice; 2 tablespoons tomato paste; 1 1/2 cups dry red wine; 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped; 1 cup bottled clam juice; 1 cup chicken broth; 1 (1-pound) king crab leg, thawed if frozen; 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed; 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces; 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined; 3/4 pound sea scallops, tough muscle removed from side of each if necessary; 1/4 cup finely chopped fresh flat-leaf parsley; 3 tablespoons finely chopped fresh basil; Garnish: shredded fresh basil leaves and small whole leaves; Accompaniment: focaccia or sourdough bread

Servings: persons

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

1
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes.
2
Stir in bell pepper and tomato paste and cook, stirring, 1 minute.
3
Add wine and boil until reduced by about half, 5 to 6 minutes.
4
Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes.
5
Season with salt and pepper.
6
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife.
7
Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon.
8
(Discard any unopened clams after 10 minutes.)
9
Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes.
10
Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
11
Serve cioppino immediately in large soup bowls.

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 23 ingredients. The key ingredients include: 4 large garlic cloves, minced, 2 medium onions, finely chopped, 1 Turkish bay leaf or 1/2 California bay leaf, 1 teaspoon dried oregano, crumbled, 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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