Bodega Bay Cioppino

Bodega Bay Cioppino

Beth 1

"This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!"


2 h 15 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1343 mg
  • 54%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
  2. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
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  1. 79 Ratings


Excellent stew.....I added green pepper and didn't cook it down completely so had broth which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper.

AWESOME Usually I follow recipes exactly so that I know if I messed up or it's just a lame recipe. Well, this recipe is so savory and delicious I didn't want to change a thing, until yesterday....

My son and husband loved this. I thought it was a little too salty. We served this over angel hair pasta to make more servings.

I've never made cioppino before and simply based on the reviews I took the leap and served it for a Christmas party and it was a hit! I didn't put any crab (because we were having crab on the s...

It's very easy to make and taste great. I also added half can of chicken brooth for taste. Definitely use fresh uncooked dungeness crab if you can find them in your local market. I steamed the c...

This recipe was AWESOME! I used only 1/2 the salt, because I don't like a lot of salt - otherwise made as written.

This was really good. Be sure to have plenty of sourdough bread for dippin. We used little neck clams and dungeness crab.

My husband actually made this for my parents and were they impressed couldn't get enough of the sauce absolutely wonderful.. I think any type of shellfish would work.. Lots of basil gives it a z...

Great recipe!!!! All my guest raved about it. Sent some to my neighbor who is a great cook and he said it was the best he ever had.