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Anita Hoffman


A delicious, easy to make fish stew. This is a great one dish meal. Serve with crusty bread.


★★★★★ 1 vote

15 Min
35 Min
Stove Top


  • 2 Tbsp
  • 1-1/2 lb
    striped bass fillets or skinless cod, cut into serving pieces
  • 1 lb
    shelled and deveined shrimp (fresh or frozen)
  • 1-1/2 lb
    crab or 2 (12 ounces) packages frozen crab, cut into chunks
  • 1
    large onion, chopped
  • 1
    medium green pepper, chopped
  • 1
    garlic clove, minced
  • 1 can(s)
    (28 ounces) tomatoes, cut up
  • 1/2 c
    white wine
  • 1/4 c
    chopped parsley
  • ·
    salt and pepper to taste

How to Make Cioppino


  1. Thaw crab and shrimp.
    Cover and refrigerate shellfish and fish till needed, about 45 minutes before serving.
  2. In Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
    Add tomatoes and their liquid, wine, parsley and seasoning; reduce heat to low, cover and simmer 15 minutes.
  3. Increase heat to medium high; add fresh crab and cook 10 minutes, stirring occasionally.
    If using frozen crab, add during last 2 minutes of cooking.
    Carefully add fillet pieces and shrimp. Return to boiling; then reduce heat.
  4. Cover and simmer for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender.
    Serve immediately in soup bowls.

Printable Recipe Card

About Cioppino

Course/Dish: Other Main Dishes
Main Ingredient: Fish
Regional Style: Italian

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