Cioppino Recipe
Print Recipe

Cioppino Recipe

This is a recipe for Cioppino.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Seafood
Servings: 6
Author: Vanjo Merano


  • 1 lb. fish steak I used swordfish steak
  • 12 to 15 pieces large sea scallops
  • 1 lb mussels
  • 1/2 lb. Manila clams
  • 1/2 lb. large shrimp
  • 2 Dungeneous crab clusters
  • 1/2 lb squid rings
  • 1.5 oz. fresh basil
  • 1/2 cup chopped flat leaf parsley
  • 1 14 oz. can diced tomato
  • 1 medium red bell pepper sliced into strips
  • 6 tablespoons tomato paste
  • 2 cups Pinot Grigio white wine
  • 2 cups water
  • 1 medium yellow onion wedged
  • 1/2 fennel bulb chopped
  • 4 cloves garlic crushed
  • 1/8 teaspoon Cayenne pepper powder
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper to taste


  • Heat oil in a cooking pot.
  • Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute.
  • Add onion and garlic. Continue to saute until onion becomes soft and translucent.
  • Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes.
  • Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes.
  • Remove the fish and seafood from the pot using a slotted spoon. Set aside.
  • Add basil, bell pepper, and parsley. Stir.
  • Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes.
  • Put the fish, shrimp, and scallops back into the pot. Gently stir.
  • Add Cayenne pepper, salt and ground black pepper.
  • Transfer to a serving bowl.
  • Serve with toasted sour dough bread.


Serving: 6g