star pooley


"This is a wonderful dish to make for special occasions, as it is pricey to make, but so worth it. You can use any combo of seafoods to make this classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"


★★★★★ 1 vote

10 Min
45 Min


  • 3/4 c
  • 2
    onions, chopped
  • 1 bunch
    fresh parsley, chopped
  • 2 clove
    garlic, minced
  • 2 (14.5) can(s)
    stewed tomatoes
  • 2 (14.5) can(s)
    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
    dry white wine
  • 1 1/2 lb
    large uncooked shrimp, peeled & deveined
  • 1 1/2 lb
    uncooked bay scallops
  • 18
    small uncooked clams
  • 18
    uncooked mussels, cleaned & debearded
  • 1 1/2 c
    cooked crabmeat
  • 1 1/2 lb
    uncooked cod fillet, cubed

How to Make Cioppino


  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, 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 crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Printable Recipe Card

About Cioppino

Course/Dish: Fish Soups

Show 2 Comments & Reviews

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