Cioppino Recipe

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Angela Pietrantonio


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 vote
14 (1 cup per serving)
10 Min
30 Min


2 Tbsp
olive oil
1 1/2 c
chopped onion
1 c
chopped celery
1/2 c
chopped green bell pepper
1 large
clove garlic, minced
1 can(s)
(28 oz.) crushed tomatoes
1 can(s)
(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)


1Heat 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.
2Bring to a boil. Reduce heat to low; simmer, uncovered, for 15 minutes.
3To 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.
4Cut crab, lobster, fish and scallops into bite-size pieces.
5Shell and devein shrimp. Add fish to tomato mixture; simmer 5 minutes. Add scallops and shrimp; simmer t minutes.
6Add crab, lobster and reserved clam and/or oysters; simmer until heated through.

3 points per cup

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