Southern California Cioppino Recipe - Allrecipes.com
Southern California Cioppino Recipe
  • READY IN hrs

Southern California Cioppino

Recipe by  

"This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2004

Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often...*grumbles*...

 
Most Helpful Critical Review
Jan 14, 2010

Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew.

 
Dec 29, 2004

This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks

 
Dec 22, 2003

This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive.

 
Sep 11, 2006

Wow, what a knockout!! the great thing about this recipe is that you can use whatever seafood is readily available. I used rockfish, scallops, shrimp, crab and clams. Increased the amount of tomato juice and white wine, added a cup of water and nixed the cilantro and chili powder (didn't want any tex-mex flavors) I threw in a can of progresso clam sauce just because it was sitting in my pantry forever! The 2 hour simmer time is way long and unnecessary, I did mine for 45" and it was just perfect! This makes a TON of soup and I could have eaten it all by myself...yummy!

 
Aug 03, 2004

Awesome soup! I used cans of diced cut tomatoes and Rotel Tomatoes and Green Chiles instead of the 28 oz. of crushed tomatoes. I liked the added chunkiness, and the added spice of the Rotel tomatoes. Excellent.

 
Dec 28, 2003

Fantastic soup. Everyone loved it.

 
Jan 18, 2003

Excellent! Takes some time to prepare but definately worth it.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 54.2 g
  • 108%
  • Sodium
  • 942 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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