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1 tablespoon olive oil
3/4 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped parsley
1/2 cup chopped green bell pepper
5 garlic cloves -- minced
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon fennel seeds
1/2 teaspoon coarsely-ground black pepper
1 can diced tomatoes - (14 1/2 oz)
1 can tomato paste - (6 oz)
5 cups water
1 cup dry white wine
12 clams -- scrubbed
12 green-lipped mussels -- scrubbed, debearded
1 pound firm-fleshed fish -- cut in chunks
= (halibut, swordfish or red snapper)
12 large shrimp -- shelled, deveined
12 large scallops

Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.

Add the water and wine. Bring to a boil and simmer 30 minutes.

Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.

This recipe yields 6 servings.

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