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Cioppino

Recipe #53094 | 1¾ hours | 30 min prep | SERVES 8 (Change Servings)
(4) RATE IT NOW READ REVIEWS

Jeff Hixson

RECIPE BY: Jeff Hixson

You can adjust the seafood content to suit your taste

Posted on: Feb 3, 2003

Print Recipe

Ingredients

  • 1/2 cup olive oil
  • 1 white onion
  • 2 large shallot, finely chopped
  • 3 bell pepper, finely chopped (green, yellow, red)
  • 8 cloves garlic, finely chopped
  • 1 bunch finely chopped fresh fennel, white portion only
  • 1 (28 ounce) can italian whole peeled plum tomato
  • 1 (6 ounce) can tomato paste
  • 1 bottle red wine (merlot)
  • 2 lemon, juice of
  • 4 cups clam juice or fish stock
  • 1 cup water
  • 1 bunch chopped Italian parsley
  • 2 bay leaf
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 24 mussels, scrubbed and debearded
  • 24 small hard-shell clam (cherrystone, manila)
  • 1 crab, cooked separated and cracked
  • 1 lb medium shrimp, peeled and deveined
  • 1 lb bay scallop
  • 2 lbs firm white fish fillet, cut into pieces (halibut or cod)
  • salt & freshly ground black pepper

    • Directions

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

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    Featured Reviews for This Recipe

    From: Chef Rod 99

    On Feb 11, 2007

    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.

    0 people found this review helpful

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    • reviewer icon

    From: Gay Gilmore

    On Jul 3, 2004

    My good friend Deborah made this recipe for Christmas dinner 2003 — "now why do they call him Mean Chef?" She made it with tons of fresh local Seattle seafood. It really was amazing, and I'd like to make it myself sometime too.

    0 people found this review helpful

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    • reviewer icon

    From: GinnyP

    On Jun 13, 2003

    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.

    5 people found this review helpful

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    • From: Vicki in AZ

    On Dec 13, 2003

    Excellent. I made it for dinner last night for company and all requested the recipe. I didn't have any fennel and didn't have time to go to the market, so I left it out.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 4 reviews
    Nutrition Facts

    Serving Size 1 (1033g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1 bunch Italian parsley

    Calories 810
    Calories from Fat 168 (20%)
    Amount Per Serving %DV
    Total Fat 18.7g 28%
    Saturated Fat 2.8g 13%
    Monounsaturated Fat 10.7g
    Polyunsaturated Fat 3.1g
    Trans Fat 0.0g
    Cholesterol 215mg 71%
    Sodium 1113mg 46%
    Potassium 2118mg 60%
    Total Carbohydrate 42.8g 14%
    Dietary Fiber 4.8g 19%
    Sugars 13.2g
    Protein 58.7g 117%
    Vitamin A 2145mcg 42%
    Vitamin B6 1.0mg 49%
    Vitamin B12 25.1mcg 418%
    Vitamin C 81mg 136%
    Vitamin E 5mcg 17%
    Calcium 223mg 22%
    Iron 11mg 61%

    detailed view...

    how is this calculated?

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