California Cioppino

READY IN: 2hrs 30mins
Recipe by Randy Molitor

I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!

Top Review by Martin Robson

Fantastic recipe. I had almost the same dish in a local Vancouver BC resturant and paid over 10 dollars just for a bowl. This dish will dazzle the taste buds of all your guests!

Ingredients Nutrition


  1. Saute onion and garlic over moderate heat in olive oil until soft but not browned.
  2. Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
  3. Bring to a boil.
  4. Reduce heat and simmer 40 minutes.
  5. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
  6. While sauce is simmering, rinse all fish and seafood in cold water.
  7. Scrub clams thoroughly.
  8. Layer all seafood in large kettle, placing clams and mussels on top.
  9. Pour hot sauce over all.
  10. Cover tightly.
  11. Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
  12. To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
  13. Lot of sour french bread.
  14. Enjoy.

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