Real Recipes From Real Home Cooks ®


Recipe by
Sharon Antoniak
Powell, OH

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!

yield 12 -14
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For cioppino

  • 3/4 c
  • 2
    onions, chopped
  • 2 clove
    garlic, minced
  • 1 bunch
    fresh flat leaf italian parrsley, chopped
  • 2 can
    14.5 ounce cans stewed tomatoes
  • 2 can
    14.5 cans low sodium chicken broth
  • 2
    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 sm
  • 18
    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

  • 1
    Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. cook lowly, stirring occasionally until onions are soft.
  • 2
    Add 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.
  • 3
    Stir 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.