Classic Cioppino Recipe

Name: Classic Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head fresh fennel (12 oz.); 3 tablespoons olive oil; 1 onion (8 oz.), peeled and chopped; 2 cloves garlic, peeled and minced; 1/4 cup chopped parsley; 3 cans (15 oz. each) diced tomatoes; 2 cups dry white wine; 1/3 cup tomato paste; 1 tablespoon dried basil leaves; 1/2 teaspoon dried oregano leaves; 1/2 teaspoon red chile flakes; 1 dozen clams in shell (suitable for steaming; discard any that are not closed), well scrubbed; 2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked; 1 pound shrimp (24 to 30 per lb.), peeled and deveined; Salt and pepper

Servings: persons

1 head fresh fennel (12 oz.)
3 tablespoons olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped parsley
3 cans (15 oz. each) diced tomatoes
2 cups dry white wine
1/3 cup tomato paste
1 tablespoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon red chile flakes
1 dozen clams in shell (suitable for steaming; discard any that are not closed), well scrubbed
2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
1 pound shrimp (24 to 30 per lb.), peeled and deveined
Salt and pepper

1
Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.
2
In a 6- to 8-quart pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tablespoons parsley until onion is limp, 8 to 10 minutes.
3
Add diced tomatoes (including juice), white wine, tomato paste, basil, oregano, and chile flakes. Bring to a boil over high heat. Cover and simmer on low heat until flavors are well blended, about 15 minutes.
4
Add clams and crab. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover and simmer, until clams pop open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that do not open. Add salt and pepper to taste. Ladle broth and seafood into wide bowls. Sprinkle with remaining parsley.

289

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 15 ingredients. The key ingredients include: 1 head fresh fennel (12 oz.), 3 tablespoons olive oil, 1 onion (8 oz.), peeled and chopped, 2 cloves garlic, peeled and minced, and more.

Yes, Classic Cioppino falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions