Cioppino, Calabrese Recipe

Name: Cioppino, Calabrese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Base; 2 -3 onions, medium chopped; 1 -2 garlic clove; 2 (14 ounce) cans diced tomatoes; 2 (4 ounce) cans tomato sauce or (4 ounce) cans puree; red wine (Chianti, Burgundy, Merlot); Italian spices; olive oil; water; Seafood; 7 large dungeness crabs, cleaned and cracked just before addition to the sauce (live if possible); 10 lbs clams, scrubbed clean. (Discard any that are open); 2 lbs mussels (optional); 5 lbs prawns, rinsed (in shells); 1 lb oyster, fresh with liquor (optional)

Servings: persons

Sauce Base
2 -3 onions, medium chopped
1 -2 garlic clove
2 (14 ounce) cans diced tomatoes
2 (4 ounce) cans tomato sauce or (4 ounce) cans puree
red wine (Chianti, Burgundy, Merlot)
Italian spices
olive oil
water
Seafood
7 large dungeness crabs, cleaned and cracked just before addition to the sauce (live if possible)
10 lbs clams, scrubbed clean. (Discard any that are open)
2 lbs mussels (optional)
5 lbs prawns, rinsed (in shells)
1 lb oyster, fresh with liquor (optional)

1
Sauce Base:
2
Chop or mince onions and garlic. Saute' in olive oil until translucent.
3
Add diced tomatoes and 2 14oz cans water.
4
Add tomato sauce or puree plus two 4oz cans water.
5
Add 1 14oz can red wine.
6
Add Italian seasoning to taste.
7
Adj1ust amount of sauce depending on quantity and size of seafood.
8
Seafood:
9
About 30 minutes before serving, add clams and mussels.
10
10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
11
5 minutes later, add prawns and oysters.
12
When crab and prawn shells turn red and the clams open the dish is ready to serve.
13
Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.

kcal

Calories

Carbs

Protein

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce Base, 2 -3 onions, medium chopped, 1 -2 garlic clove, 2 (14 ounce) cans diced tomatoes, and more.

Yes, Cioppino, Calabrese 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, Calabrese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions