"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"


55 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 13 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
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  1. 706 Ratings


Fantastic!!! I made a few changes, took some hints from other reviews. Such as, used 1 large can of crushed tomatoes and 1 14.5 oz. can of stewed tomatoes, no water. I also used 1 bottle of c...

Those of you who have read my other ratings know that 4 stars means my family loved it. 5 stars is absolutely above and beyond. This is hands-down the best recipe we've ever tried on All Recip...

I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more dept...

Wow, this was amazing! It definitely tasted like a restaurant-quality dish. I had a dinner party for 4 people--started with a simple lettuce salad with pine nuts and a lemon-basil dressing. T...

This was a very tasty recipe. I used a few of the changes reccomended by other reviewers such as using all wine and no water and I added lobster broth to enhance the seafood flavour. The one t...

Overall this is a good Cioppino. Being Italian, I had to delete the butter for a nice Extra Virgin Olive Oil. Other changes...I used crushed tomatoes with added puree and a can of diced tomato...

Absolutely incredible! I made the broth a few weeks ago and froze it. I had a dinner party for 8 with heavy hors d'oeuvres and then the Cioppino and bread for the meal.I thawed the broth, had it...

What a fabulous stew! I replaced the butter with olive oil, added more garlic, but didn't chop fine. I added a handful of parsley and a handful of cilantro. I added 3 anchovy filets and broke ...

I used the modifications submitted by ROTED, which I highly recommend. A nice thing about this dish is that it's cost can vary dramatically, depending on the types of fish and shellfish you inc...