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+ servings
Cioppino – Healthyish Foods


I was first introduced to cioppino at a restaurant I worked for in Pittsburgh. After my first bite, I was hooked.
5 from 2 votes
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  • 1 tablespoon olive oil
  • 2 tablespoons butter, salted
  • 4 cloves whole garlic, remove later
  • 1 cup yellow or sweet onion, diced small
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked black pepper, to taste
  • red pepper flakes, to taste
  • 1 cup white wine, pinot grigio or sauvignon blanc work best, deglaze pan
  • ½ cup clam juice, bottled clam juice is best
  • 2 - 3 cups seafood stock
  • ½ - 1 cup water
  • 1 can whole peeled tomatoes, 28 ounces with juice, break down the tomatoes using a wooden spoon
  • 2 bay leaves
  • 8 large shrimp with shell, devein before adding to the stew
  • 1 lb. scallops, about 6-8 large scallops remove the foot
  • 1 lb. Alaskan cod fillet, cut into smaller pieces
  • 1 dozen mussels, clean and remove beard hair
  • 1 lemon, cut into wedges
  • 2 tablespoons parsley , freshly chopped


  • large soup pot


  • Add olive oil and butter to a stock pot over medium heat.
  • Once hot, add the whole garlic, diced onion, oregano, salt, pepper and red pepper flakes. Stir well.
    Saute until the onions are translucent. About 10 minutes.
  • Next, deglaze the pan with white wine. Simmer until the alcohol begins to cook off. About 3-4 minutes.
  • Then, add the clam juice, 1 can of whole peeled tomatoes with juice, water, and seafood stock. Break down the tomatoes using a wooden spoon.
    Add the bay leaves.
  • Bring to a light boil, reduce the heat to a simmer before you begin to add the seafood. Stir occasionally. Taste the broth to see if it needs more seasoning.

Add the Seafood

  • First start with the shrimp, they will take the longest to cook. My shrimp were very large, so I let them sit in the broth for 8-10 minutes before I added any other seafood.
  • Reduce the heat to low.
  • Next, you’ll add the prepared scallops and Alaskan cod fillets to the broth. Simmer for another 6-8 minutes. Reducing the heat will help prevent the scallops and cod from getting too tough.
  • Do not stir the cioppino, simply shake the pot to get everything well incorporated. This will prevent the fish from flaking into small pieces.
  • Finally, you will add the mussels. Once the mussel shells open you know they are ready.
    Remove the bay leaves and serve hot with fresh lemon wedges, chopped parsley and garlic toast.


Serving: 1serving, Calories: 427kcal, Carbohydrates: 21g, Protein: 46g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 123mg, Sodium: 2394mg, Potassium: 1395mg, Fiber: 3g, Sugar: 7g, Vitamin A: 587IU, Vitamin C: 32mg, Calcium: 205mg, Iron: 3mg