Touch Hearts to Rate
9 votes | 20043 views

This is a traditional Cioppino base recipe for you to play with. Cioppino is a simple and hearty fish stew originally cooked by Italian fisherman on the California coast. Don't worry too much about what sort of fish or shellfish you put in it. Just keep it simple with these basic ingredients. The easier the you'll be tempted to make it more often!

Prep time:
Cook time:
Servings: 6-8


Cost per serving $5.17 view details
  • 1/4 cup olive oil
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped flat-leaf parsley
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 small onion, chopped
  • 1 chopped jalapeno pepper (optional)
  • 3 cups solid pack tomatoes
  • 1 cup tomato sauce
  • 1 Tbsp fresh basil or 1 tsp dried basil
  • 1 Tbsp salt
  • 1 Tsp freshly ground black pepper
  • 1 Tbsp paprika
  • 1/2 cup dry sherry wine
  • 1/2 cup dry white wine
  • 1/4 cup dry red wine (optional)
  • 2 1/2 cups water
  • 1 lb white fish chopped (tilapia, catfish, swordfish, mahi mahi, etc.)
  • 1 lb salmon chopped
  • 1 lb shrimp
  • Optional: Mussels, Clams, Scallops, Calamari, Octopus, etc.
  • Optional: 1 lemon cut into wedges


  1. In a large pot, saute onion, green pepper, celery, and jalapeno pepper in olive oil for 5 minutes. Add garlic, and parsley and saute for an additional 2 minutes. Add tomatoes, tomato sauce, salt, black pepper, paprika, and sherry. Cook for 15 minutes. Add white and red wine and water, and cook on low heat for 1 hour uncovered. This can all be completed hours before serving.
  2. When ready to serve, add fish and shellfish, cover, and cook for 6-8 minutes until fish is just cooked through.
  3. Serve piping hot with crusty Italian bread and lemon wedges if desired.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 22 »
Today - Sep 22
September 23 - 29
Sep 30 - Oct 06
October 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 529g
Recipe makes 6 servings
Calories 511  
Calories from Fat 226 44%
Total Fat 25.32g 32%
Saturated Fat 4.56g 18%
Trans Fat 0.0g  
Cholesterol 202mg 67%
Sodium 1590mg 66%
Potassium 1098mg 31%
Total Carbs 12.15g 3%
Dietary Fiber 2.5g 8%
Sugars 6.3g 4%
Protein 47.02g 75%



  • Mary Shaldibina
    December 29, 2009
    This is outstanding and rich soup! The best!
    I've cooked/tasted this recipe!
    • Donna Kelly
      December 31, 2009
      I have always been too intimidated by this dish to even attempt it, but your recipe looks do-able. I'm putting it on my New Year's Day menu!
      • Ted Brooks
        January 9, 2010
        Pretty good recipe. I added Dungenous crab , but then I'm lucky enough to live in Northern California. I am a bit surprised John that you did not. But the sauce I made following these guidelines was delicious.
        I've cooked/tasted this recipe!
        • Stacey Maupin Torres
          October 8, 2010


          • Joanne
            December 28, 2009
            One of my all time favorites..."seafood salad". Wonderful recipe!

            Leave a review or comment