Spicy Cioppino

    2 hours 45 min

    This delectable fish stew is a delicious and impressive dinner party dish served in large, shallow bowls alongside crusty sourdough bread, a green salad and chilled white wine. You can vary the seafood according to the catch of the day.

    42 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 4 stalks celery with leaves, chopped
    • 4 carrots, sliced
    • 4 potatoes, peeled and cubed
    • 3 cloves garlic, minced
    • handful chopped fresh flat leaf parsley
    • handful chopped fresh coriander
    • 1 (700g) jar passata
    • 450ml (16 fl oz) tomato juice
    • 1 bottle white wine
    • 1 dessertspoon dried basil
    • 1 1/2 teaspoons dried oregano
    • 1 tablespoon dried thyme
    • 3/4 teaspoon chilli powder
    • 1/8 teaspoon cayenne pepper
    • salt and freshly ground black pepper to taste
    • 500g (1 1/4 lb) halibut steaks, cubed
    • 500g (1 1/4 lb) fresh prawns, peeled and deveined
    • 500g (1 1/4 lb) mussels, cleaned and debearded
    • 150g (5 oz) clams in shell, scrubbed
    • 500g (1 1/4 lb) cooked crab meat
    • 500g (1 1/4 lb) sea scallops, rinsed

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes and garlic, and cook 5 to 10 minutes. Add parsley, coriander, passata, tomato juice, white wine, basil, oregano, thyme, chilli powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
    2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, prawns, mussels, clams, crab and scallops. Continue to cook and stir approximately 5 minutes, or until the prawns are pink and the shells of the clams and mussels have opened. Remove any unopened mussels or clams before serving.

    Did you know?

    Cioppino is a seafood stew that originated in the 1800s from Italian fishermen who settled in California.

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    Reviews in English (37)


    Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was truly impressed! Second time I completely followed the recipe -- and it was brilliant! If the fish weren't so bloody expensive I'd make it more often...*grumbles*...  -  05 Aug 2004  (Review from Allrecipes US | Canada)


    This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks  -  29 Dec 2004  (Review from Allrecipes US | Canada)


    This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and eliminating the potatos. I have also used canned whole baby clams when the fresh ones in the shells are too expensive.  -  19 Dec 2003  (Review from Allrecipes US | Canada)