Sharon Antoniak


Being Italian my family celebrated the Feasts of the Seven Fishes on Christmas Eve at my grandma's house every year.This was one of the yearly delicious fish dishes that you could find on the dinning room table. I added a few of my own touches to it when I started to prepare it. This is a favorite any time of the year!

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10 Min
45 Min
Stove Top


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3/4 c
onions, chopped
2 clove
garlic, minced
1 bunch
fresh flat leaf italian parrsley, chopped
2 can(s)
14.5 ounce cans stewed tomatoes
2 can(s)
14.5 cans low sodium chicken broth
bay leaves
1 Tbsp
dried basil
1/2 tsp
dried thyme
1/2 tsp
dried oregano
1 c
1 1/2 c
white wine
1 1/2 lb
large shrimp, peeled and deveined
1 1/2 lb
scallops, bay or sea
18 small
mussels, cleaned and debearded
1 1/2 c
crab meat (i like to use the crab legs)
1 1/2 lb
cod fillets, cubed
salt and pepper to taste

How to Make Cioppino


  • 1Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. cook lowly, stirring occasionally until onions are soft.
  • 2Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • 3Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish. Bring to boil. Lower heat, cover and simmer 5-7 minutes until clams open. discard any clam or mussel that does not open. Ladle broth and seafood into bowls and serve with warm crusty bread. This is sooooo good.

Printable Recipe Card

About Cioppino

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Italian
Hashtag: #Seafood

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