Homemade Cioppino
Recipe Center

Homemade Cioppino
Homemade Cioppino
1/4 cup olive oil
1 large onion chopped
4 cloves garlic minced
1 green bell pepper chopped
1 (14.5- oz.) can diced tomatoes
1 (8- oz.) can tomato sauce
1 (14.5- oz.) can chicken broth or 2 cups fish stock
2 cups dry white wine
2 tbsp. fresh parsley finely chopped
2 tbsp. fresh basil or 1 1/2 tsp. chopped
dried basil
Pinch sugar
1 or 2 cooked Dungeness crabs cleaned
9 fresh clams scrubbed
9 fresh mussels scrubbed
1 lb. cod fillets cut into 2 -inch pieces
1 lb. shrimp peeled and deveined
1/2 lb. bay scallops

Prep: 30 minutes, Cook: 45 minutes, Serves: 4 (generous servings)

1. Heat oil in a very large stockpot. Add onion; sauté until soft. Add garlic and bell pepper; cook 5 minutes. Add tomatoes, tomato sauce, broth, wine, parsley, basil and sugar; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. (The broth can be made ahead at this point and refrigerated up to 8 hours. Reheat before adding seafood.)

2. Add crab; cover and simmer 5 minutes. Add remaining seafood, tucking under crab so that it is in the broth; simmer 5 to 10 minutes or until shrimp is pink and clams and mussels are open. (Discard any that do not open.) Serve with lots of crusty French bread.

Quick Cioppino: Substitute 2 (32-oz.) jars cioppino sauce for the first 11 ingredients. (Cioppino sauce is in our Meat Department.) Place in a very large stockpot. Add 1 cup wine and bring to a boil. Add seafood as directed above. Stir in 2 tbsp. lemon juice before serving.

Nutritional Information:
790 calories, 81 g protein, 18 g total fat (3 g sat., 0 g trans), 67 g carbohydrate, 9 g fiber, 30 g sugar, 145 mg cholesterol, 2770 mg sodium