Classic Cioppino

    2 hours 15 min

    This is an authentic recipe that originated in the 1800s with Italian fishermen who settled in San Francisco, California. Serve in large bowls with crusty sourdough bread on the side.

    87 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, crushed
    • 4 (400g) tins chopped tomatoes
    • 100ml (4 fl oz) dry white wine
    • handful chopped fresh parsley
    • 1/2 teaspoon dried basil
    • 1 dessertspoon salt
    • 1/2 teaspoon cracked black pepper
    • 1 bay leaf
    • 24 clams
    • 500g (1 1/4 lb) scallops
    • 675g (1 1/2 lb) king crab legs
    • 500g (1 1/4 lb) unpeeled, large prawns

    Prep:45min  ›  Cook:1hr30min  ›  Ready in:2hr15min 

    1. Heat olive oil in a very large, heavy pot over medium high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and bay leaf. Reduce heat to medium low, and simmer until liquid is reduced almost completely, about 1 hour.
    2. Add clams, scallops, crab legs and prawns to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

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    Reviews in English (68)


    Sounds lush beth!  -  08 Jun 2010


    Excellent stew.....I added green pepper and didn't cook it down completely so had broth which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper.  -  16 Jan 2004  (Review from Allrecipes US | Canada)


    AWESOME Usually I follow recipes exactly so that I know if I messed up or it's just a lame recipe. Well, this recipe is so savory and delicious I didn't want to change a thing, until yesterday...I was near Bodega Bay on a motorcycle ride and stopped in Stinson Beach and picked up some fresh mussels which I used instead of the scallops and it was unbelievably awesome.  -  29 Oct 2007  (Review from Allrecipes US | Canada)