Mixed Seafood Cioppino

    2 hours 45 minutes

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

    124 people made this

    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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    Reviews in English (127)


    This is definitely restaurant quality! I did make a few changes so I could use what I had on hand -- I left out the chile pepper and used 2 lbs. of shrimp, 5 orange roughy filets and 2 6 1/2 oz. cans of chopped clams and it was wonderful. This is a very full-bodied and flavorful cioppino.  -  07 Aug 2003  (Review from Allrecipes USA and Canada)


    This was a huge hit at our Italian Christmas Eve dinner. As my daughter-in-law put it, it's "dynamite". My family would give it a rating of 7, that's how much they loved it. I added 3/4 teaspoon of dry crushed hot pepper instead of the red chile pepper, gave it just enough zing.  -  27 Dec 2004  (Review from Allrecipes USA and Canada)


    This was amazing! I order Cioppino at a Italian restaurant we frequent and this was just as good if not better!! I actually added 1 cup chicken stock instead of water. Served it over Penne, Just PERFECT  -  09 Aug 2005  (Review from Allrecipes USA and Canada)