Joyce's Cioppino

4
Joyce Newman

By
@JoyceNewmansKitchen

Many years went into perfecting this cioppino recipe. In fact, I just made a few more changes and I think you and the test kitchen should make this and see how it should be rated!
It is delightful! Enjoy with a loaf of crusty sourdough bread and real butter! Maybe your favorite wine? I hope you enjoy it as much as our friends and we do!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
25 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 2 Tbsp
    olive oil
  • 1 large
    onion, diced
  • 1 c
    celery, chopped
  • 2 clove
    garlic, minced
  • 1/2 c
    red bell pepper, coursely chopped
  • 1 can(s)
    14 1/2 oz petite diced tomatoes, (italian style)
  • 4 can(s)
    chicken broth
  • 1 jar(s)
    marinara sauce 28-32 oz.
  • 2 c
    or bottles clam juice
  • 1/2 c
    red or white wine, (optional)
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    thyme, dried
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    red pepper flakes
  • 1
    bay leaf
  • 1 lb
    clams, in shell, scrubbed (you can use a 1 lb. pkg of frozen pana pesca hardshell clams)
  • 10-12 medium
    mussels, in shell, scrubbed and debearded (optional)
  • 1 1/2 lb
    cod fish, cubed into medium/large size chunks (must use a firm fish)
  • 3/4 lb
    sea scallops, cut in half if they are large, depending on size
  • 1/2 lb
    frozen cooked shrimp, tails removed and thawed
  • 1
    whole cooked crab or 1 c. lump crab, (meat, legs & claws used in cioppino)

How to Make Joyce's Cioppino

Step-by-Step

  1. In a deep, large stock pot, saute onion, celery, red bell pepper and garlic in oil until tender.
  2. Add tomatoes, marinara sauce, chicken broth, clam juice, wine and all the seasonings. Bring to a boil, then cover and simmer on low for 30 minutes.
  3. Remove the legs and claws from the whole crab, then remove crab meat from body and reserve for cioppino. (You can always skip this step and buy fresh lump crab in lieu of a whole crab, however it's very appealing to see the crab legs in your bowl!)
  4. Prepare the rest of the seafood while broth is simmering. Cube the fish, scrub the clams & mussels. Rinse your shrimp and devein and remove tails, if necessary. I have made my cioppino with raw shrimp before, but it's so much more work this way. I now use large frozen shrimp (thawed) with the tails removed and already deveined.
  5. Add fish, clams, mussels, and bring to a boil, cook 5 minutes, add scallops. After 2-3 more minutes the clams & mussels should be opening. (If you buy the frozen cooked clams, (Pana Pesca), they will already be opened). Then add the crab legs, claws, crabmeat and shrimp for 3 minutes more.
  6. Serve with crusty sourdough bread, real butter and your favorite wine. Enjoy!

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