Chef John's Cioppino Recipe

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Most Helpful Positive Review

Oct 26, 2012

I made the broth exactly as directed except I forgot the bay leaf. I added the seafood that is available in Baltimore in October..... little neck clams, snow crabs, grouper, mussels and bay scallops. It was very simple but very elegant and tasted like a high priced restaurant cioppino!!! The lemon is a must but a couple of slices goes a long way. I did add some chili oil in addition to the red pepper flakes to wake it up. I have made many cioppino recipes and this was my favorite by far! Crusty sourdough bread is required by law.

—rustbkt

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Most Helpful Critical Review

Aug 20, 2012

too sweet & citrus-y for my taste.

—zoman35

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10 Ratings

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Aug 12, 2012

This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal taste or to moderate variation of ingredients. I served it in a bowl with a variety of warmed breads and Irish butter. On the side I served Spicy Eggplant over seasoned white rice. The scent of the garlic and Chardonnay rich Cioppino filled the house and I prepped my guests with Starry Night Zinfandel and butter crackers with lobster, red caviar and garnishes. This is a wonderful recipe for a husband-wife or couple to prepare together.

—RRRichmond

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Jan 10, 2013

This is one of the best recipes here on AR. Chef John, you hit the nail on the head with this one. I followed the recipe exactly beside cutting the recipe in 1/2 for the 2 of us. I used about 1 1/4 lbs of fresh shrimp, 1 large claw of large snow crab, 1/2 lb mussels, and 1/2 lb cod filet, all fresh from Joe Patti's here in Pensacola, FL. We didn't care for the cod fish so when I make it again I'll leave that out and use all mussels, shrimp and crab. It's not cheap but it's truly a treat to be savored more than once in a lifetime. I had this back when I was a teenager and loved it then but just never seemed to have the nerve to make it myself. I am sooo very glad to have found this recipe. I had some fresh french bread for dipping in that lucious sauce. I can't wait to make it again. Thank you again Chef John for a wonderful recipe.

—Cindy in Pensacola

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Jun 06, 2012

Very good! It is easy to make, well explained and just very good if you are a seafood lover! It is a little pricey but fun to make and well worth it. And don't forget the bread, it's a must

—Debbie

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Feb 18, 2013

Loved it ,I tried a Foodnetwork recipe it was okay but it was missing something. I tried this one with more tomato in it, I just added more puree. It game out perfect.

—Sintia Peters

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Nov 14, 2012

The aroma and first bite took me back to San Fransisco, an incredibly grouchy chef and an amazing cioppino. (couldn't find a bay leaf; didn't care). Thanks for sharing this!

—SPUDDYSMOM

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Nutrition

Calories
409 kcal
20%

Carbohydrates
31.8 g
10%

Cholesterol
172 mg
57%

Fat
11.8 g
18%

Fiber
7.9 g
32%

Protein
36.8 g
74%

Sodium
1111 mg
44%

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

Nutritional Information

Chef John's Cioppino

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 409
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 3.7g 19 %
Cholesterol 172mg 57 %
Sodium 1111mg 44 %
Potassium 1454mg 41 %
Total Carbohydrates 31.8g 10 %
Dietary Fiber 7.9g 32 %
Protein 36.8g 74 %
** Sugars 9g
Vitamin A 34 %
Vitamin C 175 %
Calcium 21 %
Iron 88 %
** Thiamin 31 %
Niacin 103 %
Vitamin B6 43 %
Magnesium 43 %
Folate 44 %

* 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.