Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 cup olive oil; 2 cups chopped onion; 1/4 cup chopped green bell pepper; 4 large cloves garlic, chopped; Salt and pepper to taste; 4 cups canned Italian plum tomatoes, chopped; 2 cups dry red wine; 1 1/2 cups fish stock or water; 4 tablespoons tomato paste; 1 cup chopped parsley; 1 tablespoon each minced fresh rosemary, thyme, and oregano; 1 bay leaf; 1/2 teaspoon red pepper flakes; 1 medium-size Dungeness crab, cracked and separated into sections; 1 pound shrimp, heads on; 1 1/2 pounds halibut, cut into 2-inch chunks; 1 black sea bass; 1 dozen mussels, scrubbed and de-bearded; 1 dozen hard-shell clams, scrubbed; 3/4 pound sea scallops, in shell; Fresh lemon juice to taste

Servings: persons

1/3 cup olive oil
2 cups chopped onion
1/4 cup chopped green bell pepper
4 large cloves garlic, chopped
Salt and pepper to taste
4 cups canned Italian plum tomatoes, chopped
2 cups dry red wine
1 1/2 cups fish stock or water
4 tablespoons tomato paste
1 cup chopped parsley
1 tablespoon each minced fresh rosemary, thyme, and oregano
1 bay leaf
1/2 teaspoon red pepper flakes
1 medium-size Dungeness crab, cracked and separated into sections
1 pound shrimp, heads on
1 1/2 pounds halibut, cut into 2-inch chunks
1 black sea bass
1 dozen mussels, scrubbed and de-bearded
1 dozen hard-shell clams, scrubbed
3/4 pound sea scallops, in shell
Fresh lemon juice to taste

1
Heat the oil in a large casserole set over moderate heat.
2
Add the onions, pepper, garlic and salt and pepper and cook the vegetables, stirring occasionally, for 5 minutes.
3
Add the tomatoes, red wine, stock, tomato paste, 1/2 cup of the parsley, the rosemary, thyme and oregano, bay leaf, and red pepper flakes.
4
Bring to a boil and simmer, covered, for 30 minutes.
5
Add the crabs, shrimp, halibut, and sea bass to the casserole and simmer, covered, for 15 minutes.
6
Add the mussels, clams, and scallops and simmer.
7
covered, for 10 minutes more, or until mussels, clams, and scallops open.
8
Correct the seasoning adding lemon juice, salt and pepper to taste.
9
Sprinkle with remaining parsley.
10
Recommended drink: 1994 Wild Horse Tocai Friulano

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 21 ingredients. The key ingredients include: 1/3 cup olive oil, 2 cups chopped onion, 1/4 cup chopped green bell pepper, 4 large cloves garlic, chopped, 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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