“This is as good as any restaurant's version! Serve with rice and a nice salad.” - by DeeDee Henderson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
- About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.
Nutrition
Amount Per Serving (8 total)
- Calories
- 303 cal
- 15%
- Fat
- 9.1 g
- 14%
- Carbs
- 16.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (78)
Rate This Recipe
"This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp, 5 orange roughy filets and 2 6 1/2 oz. cans..." See more of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino."
MARGARETSGROI
"This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of..." See more dry crushed hot pepper instead of the red chile pepper, gave it just enough zing."
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