Cioppino II Recipe

Name: Cioppino II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: ½ cup olive oil; 3 large yellow onions, chopped; 5 celery ribs, chopped; 6 garlic cloves, minced; 2 small bay leaves; 2 fresh thyme sprigs; 2 teaspoons ground fennel; 1 -2 teaspoon red pepper flakes; 5 cups fish stock; 3 cups canned diced tomatoes; 1 ½ cups dry red wine; ½ cup thick tomato puree; salt; fresh ground black pepper; 18 clams, scrubbed; 1 crab or 1 lobster, cooked, cracked, and cut into 2-3 inch pieces; 18 shrimp, peeled and deveined; 18 sea scallops, tough muscles removed; 18 mussels, scrubbed and debearded; ¼ cup chopped flat leaf parsley

Servings: persons

½ cup olive oil
3 large yellow onions, chopped
5 celery ribs, chopped
6 garlic cloves, minced
2 small bay leaves
2 fresh thyme sprigs
2 teaspoons ground fennel
1 -2 teaspoon red pepper flakes
5 cups fish stock
3 cups canned diced tomatoes
1 ½ cups dry red wine
½ cup thick tomato puree
salt
fresh ground black pepper
18 clams, scrubbed
1 crab or 1 lobster, cooked, cracked, and cut into 2-3 inch pieces
18 shrimp, peeled and deveined
18 sea scallops, tough muscles removed
18 mussels, scrubbed and debearded
¼ cup chopped flat leaf parsley

1
In a large heavy pot, warm the oil over medium heat.
2
Add the onions and saute until translucent, about 7 minutes.
3
Add the celery, garlic, bay leaves, thyme, fennel seeds, and red pepper flakes and saute until the celery is soft, about 5 minutes.
4
Add the broth, tomatoes, wine, and tomato puree and simmer for about 10 minutes to blend the flavors.
5
Season with salt and pepper.
6
Add the clams, discarding any that do not close to the touch.
7
Add the crab, cover, and simmer briskly until the clams start to open, about 5 minutes.
8
Add the shrimp, scallops, and mussels, discarding any that do not close to the touch, and continue to cook until the shrimp turn pink, the scallops are opaque throughout, and the mussels open, 3-5 minutes.
9
Discard any unopened clams or mussels.
10
Season with salt and pepper and serve, sprinkled with the parsley.

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 20 ingredients. The key ingredients include: ½ cup olive oil, 3 large yellow onions, chopped, 5 celery ribs, chopped, 6 garlic cloves, minced, and more.

Yes, Cioppino II 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 II

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