Cioppino -- Shellfish in Marinara Sauce Recipe

Name: Cioppino -- Shellfish in Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups diced onion; 3/4 cup diced green pepper; 9 cloves fresh garlic, sliced thin; 3/4 cup olive oil; 2 cans (1-3/4 lb. each) Italian plum tomatoes, peeled; 1 can (12 oz.) tomato paste; 3 cups red wine; 3 lemons, thinly sliced; 1-1/2 cup chopped fresh Italian parsley; 1-1/2 tsp. oregano; 1-1/2 tsp. basil; 1 tsp. salt; Freshly ground pepper; 8 sm. lobster tails; 24 lg. shrimp, head on if possible; 24 hard shell clams; 24 mussels; 8 king crab leg sections; 3 lb. firm fleshed fish like tuna, swordfish, shark, etc.

Servings: persons

3 cups diced onion
3/4 cup diced green pepper
9 cloves fresh garlic, sliced thin
3/4 cup olive oil
2 cans (1-3/4 lb. each) Italian plum tomatoes, peeled
1 can (12 oz.) tomato paste
3 cups red wine
3 lemons, thinly sliced
1-1/2 cup chopped fresh Italian parsley
1-1/2 tsp. oregano
1-1/2 tsp. basil
1 tsp. salt
Freshly ground pepper
8 sm. lobster tails
24 lg. shrimp, head on if possible
24 hard shell clams
24 mussels
8 king crab leg sections
3 lb. firm fleshed fish like tuna, swordfish, shark, etc.

1
Heat the olive oil in a large kettle.
2
Add onions, green pepper and garlic, saute until translucent.
3
Add Italian plum tomatoes, tomato paste, wine, lemons, 1/2 the parsley; cook 10 minutes longer.
4
Add the remainder of the ingredients except the fish and shellfish.
5
Bring to a boil, then lower heat to simmer Simmer about 30-40 minutes.
6
Add lobster tail, crab and shrimp.
7
Do not shell any of the shellfish.
8
Scrub clean and place in the sauce in the shell.
9
Stir into the sauce to cover all the shellfish.
10
Cook about 10-12 minutes longer or until the shrimp are cooked and white.
11
Add clams and mussels.
12
Cook about 10-12 minutes longer or until the shells of the clams and mussels are open.
13
In 8 individual large bowls place 1 crab leg section, 1 lobster tail, 3 shrimp, 3 clams and 3 mussels.
14
Bring the sauce back to a boil.
15
Place the firm fleshed fish in the boiling sauce to poach it for about 10 minutes .
16
.
17
.
18
no longer!
19
Carefully remove the firm flesh fish from the sauce and divide among the 8 bowls.
20
Ladle out at least a cup and a half of sauce over all the shellfish and firm.
21
Make sure a couple of slices of lemon are in each bowl.
22
Sprinkle each bowl with the remaining parsley.
23
Serve with plenty of crusty Italian bread to sop up the very tasty sauce .
24
.
25
.
26
And plenty of napkins!

1639

kcal

Calories

Fat

Carbs

243

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 19 ingredients. The key ingredients include: 3 cups diced onion, 3/4 cup diced green pepper, 9 cloves fresh garlic, sliced thin, 3/4 cup olive oil, and more.

Yes, Cioppino -- Shellfish in Marinara Sauce 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 -- Shellfish in Marinara Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions