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 extra-virgin olive oil; 1 medium onion, thinly sliced; 4 garlic cloves, minced; 1 dried bay leaf; 2 tablespoons finely chopped fresh oregano; 2 tablespoons finely chopped fresh flat-leaf parsley; 1/2 teaspoon crushed red pepper flakes; 2 cups dry white wine; 2 cups fish stock; 1/2 cup clam juice; 1 28-ounce can crushed tomatoes, with juice; 1 15-ounce can plum tomatoes, drained, chopped; 6 cherrystone clams, scrubbed; 6 mussels, scrubbed, debearded; 6 sea scallops, muscles removed; 8 ounces cod or other white fish, cut into 1-inch pieces; 8 ounces cleaned squid, bodies cut into rings; 6 large shrimp, peeled, tails intact, deveined

Servings: persons

1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
2 cups dry white wine
2 cups fish stock
1/2 cup clam juice
1 28-ounce can crushed tomatoes, with juice
1 15-ounce can plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined

1
Heat the oil in a large pot over medium-high heat.
2
Add the onion, garlic, and bay leaf.
3
Cook until the onion is translucent, about 5 minutes.
4
Add the oregano, parsley, and red pepper flakes.
5
Cook 1 minute.
6
Add the wine, stock, clam juice, and tomatoes.
7
Reduce heat; simmer gently 30 minutes.
8
(You can make the soup to this point up to 2 days ahead, and chill.
9
Reheat; add seafood.)
10
Add the clams; cook, covered, for 10 minutes.
11
Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl.
12
Discard any that do not open.
13
Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes.
14
Gently stir in the cooked clams and mussels; ladle into bowls, and serve.

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 18 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium onion, thinly sliced, 4 garlic cloves, minced, 1 dried bay leaf, 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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