Cioppino Stew

Tina Giroux


Growing up in a Italian family this was one of the family recipes we had every christmas eve, traditional of 7 fish items on christmas eve.


★★★★★ 2 votes

30 Min
2 Hr


  • 2 can(s)
    stewed tomatoes
  • 1/2 c
    olive oil
  • 3 medium
    onions diced
  • 3 clove
    garlic diced
  • 1/2 can(s)
    tomato paste
  • 4 c
  • 1 c
    dry red wine
  • 1 c
    sliced white mushrooms
  • 2 tsp
    dry parsley
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 1 large
    bay leaf
  • 1/4 tsp
  • 1/2 tsp
    sweet basil
  • 1 tsp
  • 1-1 1/2 lb
    any white fish
  • 1-1 1/2 lb
    bay scallops
  • 1-1 1/2 lb
    crabmeat (fresh or imitation)
  • 1-1 1/2 lb
    medium raw shrimp (peeled & devein)
  • 1-1 1/2 lb
    chopped clams (fresh clams optional)
  • 1- 1 1/2 lb
    fresh mussels (optional)

How to Make Cioppino Stew


  1. Fry the onions & garlic till soft. Add tomato paste and spices fry together then add the stewed tomatoes, water, bay leaf, red wine, mushrooms let simmer for 1 1/2 hours.
  2. Then add the fish and cook till it flakes When adding the white fish cut it into smll chunks, add firm white fish such as cod or hadock.
  3. A nice warm crusty Italian bread goes great for dunking and soaking up the broth.
    Mangia, Mangia

Printable Recipe Card

About Cioppino Stew

Course/Dish: Fish Fish Soups
Other Tags: Quick & Easy Healthy

Show 3 Comments & Reviews

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