Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions