5 from 51 votes
Cioppino Recipe
Cioppino is a hearty seafood stew featuring a tomato-based broth infused with olive oil, onion, garlic, celery, and bell peppers. A variety of shellfish—including clams, mussels, shrimp, crab legs, and squid—are cooked separately and added into the stew to maintain optimal texture. The stew is garnished with parsley and served with sourdough bread to soak up the flavorful broth.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
Calories:
282 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Stew:
- 2 tablespoons olive oil
- 1 yellow onion peeled and small diced
- 4 garlic finely minced cloves
- 3 celery small diced stalks
- 1 green bell pepper seeded and small diced
- 1 red bell pepper seeded and small diced
- 2 cups fish stock
- 2 28- ounce whole peeled tomatoes crushed with hands, canned
- black pepper coarse, to taste
- salt coarse, to taste
- crushed red pepper flakes chopped (parsley), for garnish
- parsley chopped (parsley), for garnish
For the Seafood:
- 1 pound manila clams
- 1 pound mussels
- 8 ounces Shrimp deveined tail-on shrimp, large U-15, peeled
- 1 pound crab legs broken down
- 8 ounces squid tubes sliced
Instructions
- In a large pot over medium heat, add the olive oil.
- Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
- Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
- In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.
- Add in the clams and cook for 3 to 4 minutes and then add in the mussels and cook for 3 to 4 minutes. All of the shells should be open.
- Transfer the shellfish to the cioppino stew and mix in.
- Next, add the shrimp and the crab legs and cook for 2 to 3 minutes, and then add in the squid and cook for 1 to 2 more minutes or until done.
- Also, add this to the stew and stir.
- Serve the cioppino with chopped parsley, optional crushed red pepper flakes, and sliced sourdough bread.
Cup of Yum
Notes
- Cook seafood separately by type in boiling salted water to avoid overcooking; combine into stew just before serving.
- Store the cooked broth in the refrigerator for up to three days; reheat gently before adding fresh seafood.
- You can freeze the broth for up to two months; thaw in the refrigerator before reheating and adding seafood.
- Serve Cioppino hot with chopped parsley and sliced sourdough bread to soak up the stew.
- Cooking seafood separately preserves texture and flavor, but you may cook all seafood together if your pot is large enough.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
14g
(5%)
Protein
36g
(72%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
242mg
(81%)
Sodium
1191mg
(50%)
Potassium
1013mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1125IU
(23%)
Vitamin C
66.1mg
(73%)
Calcium
202mg
(20%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 242mg | 81% |
| Sodium | 1191mg | 50% |
| Potassium | 1013mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 202mg | 20% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.