Cioppino Recipe

This classic cioppino recipe is loaded with fresh seafood and cooked in a  delicious tomato and vegetable broth and served up with sourdough  bread!

If you’re a seafood fan, then this Cioppino Recipe may be your new favorite recipe.


– olive oil – yellow onion – garlic – stalks of celery – green bell pepper

In a large pot over medium heat, add in the olive oil. Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.

Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.

In  a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.

Add  in the clams and cook for 3 to 4 minutes and then add in the mussels  and cook for 3 to 4 minutes. All of the shells should be open.

Transfer the shellfish to the cioppino stew and mix in. Next,  add the shrimp and the crab legs and cook for 2 to 3 minutes and then  add in the squid and cook for 1 to 2 more minutes or until done.

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