- Ready In:
- 1hr 15mins
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green pepper, julienned
- 1 (16 ounce) can tomatoes
- 1 1⁄2 cups chicken broth
- 1⁄2 cup white wine
- 1⁄2 cup clam juice
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon red pepper flakes
- 1 bay leaf
- parsley sprig (for garnish)
- 8 clams or 8 mussels, in shell,scrubbed
- 1⁄2 1/2 lb halibut or 1/2 lb cod, cubed
- 1⁄4 lb sea scallops
- 1⁄2 lb shrimp, deveined
- In a 4-quart pan, saute onion, garlic, and green pepper in oil until tender.
- Add tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, red pepper, and bay leaf.
- Simmer 45 minutes.
- Add clams; bring to a simmer.
- Add rest of seafood.
- Simmer, uncovered, stirring often, for 3-5 minutes, or until clams open.
- Discard bay leaf and any unopened clams before serving.
- Garnish with parsley sprigs.
Questions & Replies
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I hadnever made cioppino before. I drove two hours to the closest freshest seafood and went for it. It was the most expensive pot of soup I have ever made and worth every penny of it. Excellent flavors and the spices really make it. I did up the red pepper flakes as we like things with kick and added a little can of V8 during simmering. Leftovers were consumed quickly and DH's best buddy is asking when the next pot is being made and if he can self-invite himself to dinner. Served with garlic bread and it was needed to wipe the bowls clean.
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