Mixed Seafood Cioppino

Mixed Seafood Cioppino

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This delicious seafood stew originated not in Italy but in San Francisco. Serve with rice and a nice salad.

DeeDee Henderson

Serves: 8 

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 green capsicum, chopped
  • 1 fresh red chilli pepper, seeded and chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon salt and pepper to taste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 (800g) tin crushed tomatoes
  • 250g tomato pasta sauce
  • 1/2 cup (125ml) water
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • 1 cup (250ml) white wine
  • 25 mussels, cleaned and debearded
  • 25 prawns
  • 300g scallops
  • 500g white fish fillets, cubed

Preparation:30min  ›  Cook:2hours15min  ›  Ready in:2hours45min 

  1. In a large pot over medium heat, heat the olive oil and saute the onion, garlic, capsicum and chilli pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato pasta sauce, water, paprika and cayenne pepper. Stir well, reduce heat and simmer 1 to 2 hours, adding wine a little at a time.
  2. About 10 minutes before serving, add mussels, prawns, scallops and fish. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the fish will be flaky) serve your delicious cioppino.

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