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Bodega Bay Cioppino

Bodega Bay Cioppino

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Beth

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!

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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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Reviews

PATTIPOOP
56
2/12/2004

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.

Pundragon
51
10/29/2007

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...I was near Bodega Bay on a motorcycle ride and stopped in Stinson Beach and picked up some fresh mussels which I used instead of the scallops and it was unbelievably awesome.

ANGIENAP
35
2/27/2005

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.