Cioppino Seafood Stew

    2 hours 45 minutes

    This fish stew is a delicious and impressive dinner party dish. Serve in large, shallow bowls with crusty bread, a green salad and chilled white wine. You can vary the seafood depending on what's good and fresh at the time.

    45 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 1 onion, diced
    • 4 stalks celery with leaves, diced
    • 4 carrots, sliced
    • 4 potatoes, peeled and cubed
    • 3 cloves garlic, minced
    • handful chopped fresh flat leaf parsley
    • handful chopped fresh coriander
    • 1 (700g) jar passata
    • 450ml tomato juice
    • 1 bottle (750ml) white wine
    • 2 teaspoons dried basil
    • 1½ teaspoons dried oregano
    • 1 tablespoon dried thyme
    • 3/4 teaspoon chilli powder
    • a pinch of cayenne pepper
    • salt and freshly ground black pepper to taste
    • 500g firm white fish, cubed
    • 500g fresh prawns, peeled and deveined
    • 500g mussels, cleaned and debearded
    • 150g clams (or other shellfish) in shell, scrubbed
    • 500g cooked crab meat
    • 500g sea scallops, rinsed

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

    1. Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes and garlic, and cook 5 to 10 minutes. Add parsley, coriander, passata, tomato juice, white wine, basil, oregano, thyme, chilli powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
    2. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, prawns, mussels, clams, crab and scallops. Continue to cook and stir approximately 5 minutes, or until the prawns are pink and the shells of the clams and mussels have opened. Remove any unopened mussels or clams before serving.

    Did you know?

    Cioppino is a seafood stew that originated in the 1800s from Italian fishermen who settled in California.

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    Reviews in English (38)


    Excellent! Takes some time to prepare but definately worth it.  -  08 Oct 2008


    This recipe is the best i've ever made, no changes, thanks  -  08 Oct 2008


    Fantastic soup. Everyone loved it.  -  08 Oct 2008