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Italian Cioppino

Italian Cioppino

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Cindy Anschutz Barbieri

Cindy Anschutz Barbieri

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

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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:
  • 293 kcal
  • 15%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
  2. Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
  3. Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
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Reviews

pclneal
4

pclneal

7/13/2014

I usually just throw most of these same ingredients together and end up with the same thing - nice to have actual measurements though. I used the same seafoods listed except the mussels (personal preference).

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