Northwest Cioppino Recipe

Name: Northwest Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 6 garlic cloves, chopped; 1 medium yellow onion, chopped; 1/2 green bell pepper, chopped; 2 8-ounce bottles clam juice; 2 tablespoons freshly squeezed lemon juice; 4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce; 1/2 teaspoon kosher salt; 1 teaspoon red pepper flakes (see Note); 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 avocado, mashed; 1 teaspoon anchovy paste; 1/2 fennel bulb, cored and roughly chopped; 8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes; 5 ounces bay scallops; 8 ounces large prawns, peeled and deveined; 1 pound Manila clams, scrubbed; 1 pound mussels, scrubbed and debearded

Servings: persons

1 tablespoon extra-virgin olive oil
6 garlic cloves, chopped
1 medium yellow onion, chopped
1/2 green bell pepper, chopped
2 8-ounce bottles clam juice
2 tablespoons freshly squeezed lemon juice
4 cups Marinara Sauce with Fresh Herbs (page 241) or store-bought marinara sauce
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes (see Note)
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 avocado, mashed
1 teaspoon anchovy paste
1/2 fennel bulb, cored and roughly chopped
8 ounces skinless cod or other meaty white fish fillet, cut into 1-inch cubes
5 ounces bay scallops
8 ounces large prawns, peeled and deveined
1 pound Manila clams, scrubbed
1 pound mussels, scrubbed and debearded

1
Heat the olive oil in a large pot over medium heat.
2
Add the garlic, onion, and bell pepper and cook until the onion is just translucent, about 3 minutes.
3
Add the clam juice and lemon juice and stir to combine.
4
Add the marinara sauce, salt, red pepper flakes, black pepper, avocado, anchovy paste, and fennel and stir.
5
Simmer the mixture for 5 minutes, stirring occasionally.
6
Carefully place the cod, scallops, prawns, clams, and mussels in the pot.
7
Cover and cook over medium heat for about 5 minutes, or until the prawns turn pink and the clams and mussels open.
8
Remove the pan from the heat, discarding any unopened clams and mussels.
9
Ladle the cioppino into large bowls, garnishing each with black pepper, if desired.
10
Serve hot.

271

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 18 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 6 garlic cloves, chopped, 1 medium yellow onion, chopped, 1/2 green bell pepper, chopped, and more.

Yes, Northwest 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.

That's it — enjoy your meal!

Northwest Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions