Seafood Cioppino Recipe - Allrecipes.com
Seafood Cioppino Recipe
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Seafood Cioppino
This top-rated stew boasts 5 kinds of seafood in a garlicky tomato sauce. See more
  • READY IN hrs

Seafood Cioppino

Recipe by  

"This is as good as any restaurant's version! Serve with rice and a nice salad."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
  2. About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.
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
Oct 19, 2003

This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp, 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.

 
Most Helpful Critical Review
Apr 17, 2006

It was pretty good. I used cod, shrimp and scallops. Don't use cod like I did.

 
Dec 27, 2004

This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of dry crushed hot pepper instead of the red chile pepper, gave it just enough zing.

 
Aug 09, 2005

This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne, Just PERFECT

 
Nov 12, 2008

This was awesome!.. I've made this a few times following the seasonings and sauce to a T!.. I do change up the seafood though! For special occasions I'll add some crab legs and scallops. Traditionally the seafood is served in this dish with shells on... Part of the fun eating it is you get messy!... I always add a bag of frozen seafood mix during the last 10 minutes, shrimp, and clams... Served over cooked linguine with sourdough french bread! Yum! Note::::::::::::::::::::::: For the people using clams in the shell... If they don't open cook a little longer; the ones that still don't open throw out.. they are bad!

 
Mar 11, 2006

fantastic. I have made it twice. I used crushed red pepper for the chile pepper and I added 2 cans of clams and left out the mussels, using canned oysters instead. I am going to stock up on big shrimp whenever they are on sale, since the smaller shrimp dont cut it.

 
Mar 26, 2010

After searching much searching I came across this recipe and gave it a try. I used mussels, scallops, clams and shrimp. I served it over linguini. It was absolutely delicious. Perfect meal for a Friday in Lent. I followed what others said about simmering for 2 hours, which really enabled the flavors to come together beautifully. I learned one important lesson from this recipe. My grocer sealed the mussels in a plastic bag. I later read that if not able to breathe mussels will suffocate---I ended up throwing many of mine out since the shells were opened. Make sure your mussels can breathe while storing them in the fridge!

 
Feb 25, 2007

The seafood cippino was such a hit at my last party everyone asked for the recipe. We had 10 people over the other evening (6 of us from San Francisco) and everyone was so impressed with the flavors. We added crab and calamari to the recipe and it was great..... Thanks so much for a wonderful recipe..... Thanks, David

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 564 mg
  • 23%

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

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