Cioppino

Cioppino created by Outta Here

Originally posted on Allrecipes.com by Star Pooley - Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some Andouille Sausage. For onions, I used Walla Walla’s and for fish I used Rock Fish (I live in the Northwest). I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Mr Jackson
Contributor
@Mr Jackson
Contributor
"Originally posted on Allrecipes.com by Star Pooley - Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some Andouille Sausage. For onions, I used Walla Walla’s and for fish I used Rock Fish (I live in the Northwest). I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Outta Here
    Pretty darn good! I subbed calamari for the fish. Make sure to have plenty of bread to soak up the juices!!! I might add a tablespoon of tomato paste next time, just to make the broth a bit richer.
    Reply
  2. Outta Here
    Pretty darn good! I subbed calamari for the fish. Make sure to have plenty of bread to soak up the juices!!! I might add a tablespoon of tomato paste next time, just to make the broth a bit richer.
    Reply
  3. Outta Here
    Cioppino Created by Outta Here
    Reply
  4. Mr Jackson
    Originally posted on Allrecipes.com by Star Pooley - Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some Andouille Sausage. For onions, I used Walla Walla’s and for fish I used Rock Fish (I live in the Northwest). I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper.
Advertisement