Cioppino Recipe


  • 2 lbs. firm white fish fillets, cut into bite-sized pieces
  • 1 lb. large shrimp, peeled and deveined
  • 1 lb. crab legs or crabmeat
  • 1/2 cup olive oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 3 stalks celery, chopped
  • 1 can (28 oz) diced tomatoes
  • 1 cup dry white wine
  • 2 cups fish stock or clam juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • Fresh crusty bread, for serving


  1. In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, chopped onion, bell peppers, and celery and cook until softened, about 5 minutes.
  2. Stir in the diced tomatoes, white wine, fish stock or clam juice, basil, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes.
  3. Add the fish, shrimp, and crab to the pot and let cook until the seafood is just done, about 5-7 minutes.
  4. Stir in the chopped parsley.
  5. Serve the cioppino in bowls with fresh crusty bread to soak up the delicious broth. Enjoy!

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