Olive oil
1 green pepper, seeded and chopped
2 onions, chopped
1 bunch parsley, snipped
3 cloves garlic, minced
2 cans whole tomatos, chopped
2 cans tomato sauce
1-1/2 cup dry white wine
3/4 tsp. dried oregano, crushed
1/2 tsp. dried basil crushed
2 whole bay leaves
Coarsely ground black pepper
1-1/2 lb. fish, skinned, deboned and chopped *
1-1/2 lb. raw shrimp
2 cans Minced clams; with juice


In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 minutes. Add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 minutes. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary) Add fish, shrimp, clams and clam juice. Simmer covered 10-15 minutes or until fish is done.

Author's Comments

* Cod, perch, or fish of your choice

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1 Recipe Reviews


barbmyers reviewed Cioppino on September 19, 2010

I cooked the cioppino base (without seafood) for 3 hours in a slow cooker. Then I added the seafood and cooked for another 30 minutes. I also added a bottle of clam juice and calamari. The stew was sweet with a fresh seafood taste.