cioppino recipe

Cioppino Recipe

Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley.
Course Main
Cuisine Italian
Keyword cioppino, cioppino recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 282kcal


For the Stew:

  • 2 tablespoons olive oil
  • 1 peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • 3 small diced stalks of celery
  • 1 seeded and small diced green bell pepper
  • 1 seeded and small diced red bell pepper
  • 2 cups of fish stock
  • 2 28- ounce cans whole peeled tomatoes crushed with hands
  • sea salt and pepper to taste
  • chopped parsley and crushed red pepper flakes for garnish

For the Seafood:

  • 1 pound of manilla clams
  • 1 pound of mussels
  • 8 ounces of large U-15 peeled deveined tail on shrimp
  • 1 pound of crab legs broken down
  • 8 ounces of squid tubes sliced


  • 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.
  • Also add this to the stew and stir.
  • Serve the cioppino with chopped parsley and optional crushed red pepper flakes and sliced sourdough bread.
  • 10. Enjoy!


Calories: 282kcal | Carbohydrates: 14g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 242mg | Sodium: 1191mg | Potassium: 1013mg | Fiber: 2g | Sugar: 5g | Vitamin A: 22.5% | Vitamin C: 80.1% | Calcium: 20.2% | Iron: 27%