Oven Baked Cioppino Recipe

Name: Oven Baked Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 3 celery ribs, sliced on a long angle; 1 fennel bulb, cored and then thinly sliced; 1 large onion, thinly sliced; 3 large garlic cloves, chopped; 1 teaspoon crushed red pepper flakes; 1/2 cup extra virgin olive oil, to coat veggies and fish see below; 1 cup flat leaf parsley, divided; 1 cup white wine; 2 (8 ounce) bottles clam juice; 3 3 lbs halibut or 3 lbs any firm white fish, cut into large chunks about 2 inches in diameter; 6 jumbo sea scallops; 12 jumbo shrimp, peeled and deveined; 1 lb mussels (I added) (optional); 28 ounces crushed canned tomatoes; 1 loaf crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread

Servings: persons

Ingredients
3 celery ribs, sliced on a long angle
1 fennel bulb, cored and then thinly sliced
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil, to coat veggies and fish see below
1 cup flat leaf parsley, divided
1 cup white wine
2 (8 ounce) bottles clam juice
3 3 lbs halibut or 3 lbs any firm white fish, cut into large chunks about 2 inches in diameter
6 jumbo sea scallops
12 jumbo shrimp, peeled and deveined
1 lb mussels (I added) (optional)
28 ounces crushed canned tomatoes
1 loaf crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread

1
Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock.
2
Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
3
Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes.
4
NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish,
5
Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt.
6
Serve in Large bowls.
7
Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.

754

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 16 ingredients. The key ingredients include: Ingredients, 3 celery ribs, sliced on a long angle, 1 fennel bulb, cored and then thinly sliced, 1 large onion, thinly sliced, and more.

Yes, Oven Baked 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!

Oven Baked Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions