Southern California Cioppino recipe

All Recipes Soups, Stews and Chili Recipes Stews Seafood

Ingredients

¼ cup olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
¼ cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
½ cup white wine
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon dried thyme
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
salt and pepper to taste
1 pound halibut steaks, cubed
1 pound medium shrimp - peeled and deveined
1 pound mussels, cleaned and debearded
2 pounds clams in shell, scrubbed
1 pound cooked crabmeat
1 pound bay or sea scallops, rinsed and drained

Nutrition Info

475.6 calories
carbohydrate: 37 g
cholesterol: 181.5 mg
fat: 11 g
fiber: 6.6 g
protein: 54.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 942.5 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.

  2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

Recipe Yield

8 servings

Recipe Note

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

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