Cioppino, Seafood Stew

READY IN: 1hr 10mins
Recipe by DonnaR

What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed.

Top Review by Linda Smith

I have made this recipe for ciopinno for 25 yrs., and it is wonderful! Don't be put off by the lobster...the broth is great and stands on its own. I usually use swordfish or halibut, along with the recommended shellfish, but any addition won't disappoint, even some steamed redskins!

Ingredients Nutrition


  1. Saute the onion, green pepper and garlic in olive oil in large pot.
  2. Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
  3. Bring to boil and simmer 20 minutes.
  4. Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
  5. Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
  6. Sprinkle remaining parsley on top.
  7. Serve in soup plates from the pot it was cooked in.
  8. A nice touch is a piece of garlic bread in each soup plate as a blotter.
  9. Have plenty more bread to pass.

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