Real Recipes From Real Home Cooks ®


★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

I have had this recipe for quite a few years now and I love to make it from time to time when I am in the mood for some fish but want it in a soup! This soup has a fabulous flavor! Recipe Source~ Country Italian Cooking

★★★★★ 1
serves 14 (1 cup per serving)
prep time 10 Min
cook time 30 Min

Ingredients For cioppino

  • 2 Tbsp
    olive oil
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 1/2 c
    chopped green bell pepper
  • 1 lg
    clove garlic, minced
  • 1 can
    (28 oz.) crushed tomatoes
  • 1 can
    (6oz.) tomato paste
  • 1 tsp
    italian seasoning
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 2 c
  • 1 c
    dry red wine or chicken broth
  • 3 lb
    white fish, shrimp, scallops, cooked crab, cooked lobster, clams and/or oysters (in any proportion)

How To Make cioppino

  • 1
    Heat oil in large saucepan. Add onion, celery, bell pepper and garlic; saute until vegetables are tender. Add tomatoes, tomato paste, Italian seasoning, salt, black pepper, water and wine.
  • 2
    Bring to a boil. Reduce heat to low; simmer, uncovered, for 15 minutes.
  • 3
    To prepare fish and seafood: scrub clams and/or oysters under running water. Place in 1/2-inch boiling water in separate large saucepan; cover. Bring to a boil. Reduce heat to low; simmer just until shells open, about 3 minutes. Set aside.
  • 4
    Cut crab, lobster, fish and scallops into bite-size pieces.
  • 5
    Shell and devein shrimp. Add fish to tomato mixture; simmer 5 minutes. Add scallops and shrimp; simmer t minutes.
  • 6
    Add crab, lobster and reserved clam and/or oysters; simmer until heated through. 3 points per cup