Recipe by Becky Wergers
"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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celery, chopped, with leaves
potatoes, peeled and cubed
chopped fresh cilantro
1 (28 ounce) can
2 (8 ounce) jars
1 1/2 teaspoons
salt and pepper to taste
halibut steaks, cubed
medium shrimp - peeled and deveined
mussels, cleaned and debearded
clams in shell, scrubbed
bay or sea scallops, rinsed and drained
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*...
Too much vegtables. Its like taking a Ciappino and turning in to an ordinary seafood stew.
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
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.
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!
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.
Fantastic soup. Everyone loved it.
Excellent! Takes some time to prepare but definately worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern California Cioppino
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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