New Recipes



Cioppino Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 30 Minutes


1/4 cup olive oil
5 cloves garlic, minced
1/2 small onion, diced
12 oz tomatoes, diced
3 tablespoons tomato paste
1/2 tablespoon dried chili flakes
1 cup white wine
1 cup water
1 bunch Italian parsley leaves, chopped
Salt to taste


8 oz halibut or other firm white fish, cut into cubes
4 oz scallops
4 oz shelled and deveined tiger prawn
8 oz little neck clams or Manila clams
8 oz mussels, bearded and scrubbed
4 oz cleaned squid, cut into rings


Heat the olive oil in a large, deep pot over medium heat. Saute the garlic and onion until they become aromatic, but not browned. Add in the diced tomatoes, tomato paste, and chili flakes and continue to stir for about 1 minute. Pour in the white wine and water and simmer on low heat. Cover and cook for about 30 minutes.

Turn the heat up to high and add in the all the ingredients in Seafood and the parsley leaves. As soon as the clams and mussels are open, the stew is ready. Add salt to taste and serve immediately.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

16 COMMENTS... read them below or add one

  1. Chae Cho via Facebook

    I am stilling running around my city looking for a restaurant that can make a decent one! Grrrr! :(

  2. Chae Cho via Facebook

    Probably the best I ever had that was close was in San Francisco in a restaurant called Little Joes in 1993.

  3. bella

    Ciao RasaMalaysia,
    Cioppino is NOT an italian origin. I say this because I am an Italian. This dish never exist at all. If you go everywhere in Italy and ask for Cioppino, you will never ever find it. In Tuscany, we call it “Cacciucco” and the ingredients calls for at least 12 varieties of seafood. Other places in Italy call it “Zuppa di Pesce”.

  4. Monty

    Living in the San Francisco bay area, I have heard the stories many times. Virtually all versions speak to fisherman “chipping in” with seafood treasures from their daily catch. Some authentic fish mongers would make a big pot, and customers would bring in the own pots to fill an take home for supper. An authentic twist that seems to be often neglected in cookbooks is the addition of pesto. Because we are in San Francisco, crab, if in season, is mandatory. Our local crab is dungeness.

Leave a Comment

Your email address will not be published. Required fields are marked *