Best Cioppino

Best Cioppino

bookgirl in the kitchen 0

"Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter."

Ingredients 1 h {{adjustedServings}} servings 554 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 70.5 g
  • 141%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
  2. Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
  3. Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.
  4. Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
  5. Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.
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  • Cook's Note:
  • If you use fresh herbs, double the amounts.
  • For the dry white wine, I use fume, chardonnay, or Chablis wine.
  • Clam juice can be used in place of fish stock. It is better to buy a fish base. They sell an excellent base at Market Street. It will last forever and it is a very nice tasting base for any soup.
  • Precooked crab legs need to be cracked and set aside along with the shrimp in the refrigerator. Add them at the last 4 or 5 minutes of cooking. They only need to be heated through and will get tough if cooked too long.
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Reviews 3

  1. 3 Ratings


I used the mixed bag of frozen fish from Sam's club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldn't find fish stock so I used clam juice.


this recipe was great. i did end up adding about 3/4 of a small can of tomato paste to increase the tomatoe flavor which is a great contrast to the seafood. next time i might try it with red wine. i also used more clam juice than stock.

Nashville Nosher

This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in land-locked Tennessee, though. All I had was chicken stock, unfortunately, so I had to use that and the crab legs at the store were a bit dismal so I left those out. The great thing about this is its versatility, though, because it came out great (I plan on making my own stock, hopefully, next time.) This was my first time working with any kind of clam/mussel/etc, so I was a bit nervous but everything cooked up wonderfully. Also, I'm not one for spice, but the red pepper flakes gave it a lovely depth that's needed with this dish. Served it with some crusty bread to soak up the yumminess!! Thanks for a great recipe!