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Seafood Cioppino

Seafood Cioppino

  • Prep

    30 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 45 m
DeeDee Henderson

DeeDee Henderson

This is as good as any restaurant's version! Serve with rice and a nice salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Donna
165

Donna

10/19/2003

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 of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.

MARGARETSGROI
97

MARGARETSGROI

12/27/2004

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 dry crushed hot pepper instead of the red chile pepper, gave it just enough zing.

CABRAC
92

CABRAC

8/9/2005

This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne, Just PERFECT

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