Best Cioppino

Best Cioppino

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bookgirl in the kitchen 0

"Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter."
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1 h servings 554 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 70.5 g
  • 141%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
  2. Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
  3. Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.
  4. Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
  5. Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.


  • Cook's Note:
  • If you use fresh herbs, double the amounts.
  • For the dry white wine, I use fume, chardonnay, or Chablis wine.
  • Clam juice can be used in place of fish stock. It is better to buy a fish base. They sell an excellent base at Market Street. It will last forever and it is a very nice tasting base for any soup.
  • Precooked crab legs need to be cracked and set aside along with the shrimp in the refrigerator. Add them at the last 4 or 5 minutes of cooking. They only need to be heated through and will get tough if cooked too long.



I used the mixed bag of frozen fish from Sam's club and frozen cod cut in chucks and extra shrimp (lg) 21-30 oh and couldn't find fish stock so I used clam juice.

this recipe was great. i did end up adding about 3/4 of a small can of tomato paste to increase the tomatoe flavor which is a great contrast to the seafood. next time i might try it with red w...

This was delicious! We doubled it for a dinner party and it was met with lovely reviews from the "I don't even really like seafood" folks. We did have to make some changes based on being in la...

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