Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

You can adjust the seafood content to suit your taste

Ingredients Nutrition


  1. Heat oil in a stockpot over medium heat.
  2. Add onion, shallots and bell peppers.
  3. Cook while stirring until vegetables begin to soften.
  4. Add fennel and garlic and cook another 3 minutes while stirring.
  5. Add tomatoes,including juice, and break them up with a spoon.
  6. Add tomato paste and stir thoroughly until blended.
  7. Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
  8. Simmer, partially covered for 45 minutes.
  9. Add mussels, clams cover and cook for 5 minutes.
  10. Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
  11. Discard any that do not open.
  12. Remove from heat, cover for 5 more minutes more.
  13. Adjust seasoning.


Most Helpful

This is so delicious. We added 3 heaping tsps of red pepper flakes because we like spicy cioppino. We also used already cooked and shelled crab to make it easier. For those who don't know, cioppiono (chuh-PEE-noh) is (by Webster's definition) an Italian or Italian-American stew made with tomatoes and a variety of fish and shellfish. I've only had cioppino in restaurants before now. This was as good or better than those I've had out.

GinnyP June 13, 2003

I made this for Christmas Eve. I am a Cioppino NUT and I am so disappointed in most restaurants. I spend BIG money for a watered down, lack luster dish and I am constantly sad. THIS IS NOT THAT. WOW!! What a PERFECT TREAT! I will NEVER again order this in another restaurant. This is a bit time consuming, but it's SOOOO worth the effort. DONT CHANGE A THING. Just make sure the seafood is Fresh and the wine you use is excellent. Thanks for MAKING my Christmas. My family was as happy as I was!!

born-to-cook January 18, 2009

Outstanding dish, liked by eveyone, even the non-seafood lovers. Used canned clams instead of live clams and mussels. Added 2 tsp. of Old Bay seasoning to give it a little extra bite.

Chef Rod 99 February 11, 2007

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