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Southern California Cioppino

Southern California Cioppino

  • Prep

    30 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 45 m
Becky Wergers

Becky Wergers

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 942 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
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Reviews

MATTIMEO
40

MATTIMEO

8/5/2004

Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often...*grumbles*...

JONICH
38

JONICH

12/29/2004

This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks

EQUISHARE
37

EQUISHARE

12/22/2003

This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive.

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