Easy Cioppino Recipe


Cioppino is a delicious Italian-American seafood stew, similar to bouillabaisse. It was invented in San Francisco, but is based on a number of regional Italian fish stews.

Traditionally, cioppino is made from the catch of the day, whatever it was, and as a result, it is delicious with almost any type of seafood.

This recipe is fast, easy, healthy, AND it tastes like something you'd shell out megabucks for in a 4 star restaurant. Can't get better than that!

What Seafood Should I Use?

For basic cioppino, I recommend salmon and/or a firm white fish, plus shrimp.

For special occasions, consider adding scallops, mussels, clams, crab, squid, and lobster.

Many types of seafood are currently being over-harvested or farmed in unsustainable ways. To learn about eco-friendly seafood choices, I recommend visiting the Monterey Bay Aquarium's Seafood Watch.


  • 1 onion, chopped
  • 1 bell pepper, sliced
  • 3 cloves garlic, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 28-ounce can of crushed tomatoes
  • 1 Tbsp. basil
  • 1 tsp. oregano
  • 1 bay leaf
  • black pepper to taste
  • 1-2 pounds seafood of choice

Prepare the vegetables and saute them in olive oil in a large soup pot over medium-high heat until they begin to soften, about five minutes. Add the can of crushed tomatoes, with a slightly lesser amount of water. Add the spices, and stir to combine. Bring to a boil, then reduce heat and simmer approximately 15 minutes. Add your seafood of choice, stir, and simmer another 5-10 minutes, or until seafood is cooked through.

Serve warm with a good, crusty bread. (I recommend sourdough.)

Makes about 6 servings.

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Comments 4 comments

Eiddwen profile image

Eiddwen 5 years ago from Wales

Mmmm sounds great. I'll have to give it a go. I'll let you know what I thought of it !!

Another to bookmark.

Thank you for sharing,

Take care


DzyMsLizzy profile image

DzyMsLizzy 5 years ago from Oakley, CA

Oh, what a wonderful recipe! I'm going to bookmark it! Although, as a vegetarian, I might use this as a topping for polenta, or dice in some tofu cubes!

Hello, hello, profile image

Hello, hello, 5 years ago from London, UK

A typical must try recipe.

smile51everyday profile image

smile51everyday 5 years ago from dream land-mamamiya


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