Cioppino

Cioppino is a fish stew from San Fran with lots of wine in the sauce. There’s also a lot of basil in there too, both dried and fresh. You have gotta try this one!

Cioppino

Have you had Cioppino before? If yes, you know it’s awesome. If no, you are in for a treat!

Cioppino is an American-Italian fish stew that originated in San Francisco. It’s loaded with tons of delicious seafood all floating in a tomato and wine sauce. So good, right?

As you may know, here on The Cookful right now we’re featuring all things basil. We’ve been giving you all kinds of tips for growing and cooking with basil and lots of delicious basil-spiked recipes too. This recipe in particular is full of basil. There’s dried basil in the broth and then you add fresh basil leaves at the end when you serve it. So you get the deep warm earth dried basil flavor as well as the bright fresh flavor in this soup. It’s pretty great. Enjoy!

Cioppino

Yield: 4 servings

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 2 (8oz.) bottles clam juice
  • 1 (28 oz.) can petite diced tomatoes
  • 1 Tbsp. olive oil
  • 1 small onion
  • 2 poblano peppers (or use 1 large bell pepper)
  • 2 garlic cloves
  • 1/2 tsp. dry basil
  • 1/8 tsp. dry oregano
  • 1/4 tsp. coarse black pepper
  • 1/8 tsp. salt
  • 1 cup dry red wine
  • 1/2 lb. cod
  • 1/2 lb. live mussels (buy them already debearded and cleaned)
  • 3/4 lb. deveined large shrimp with shells on
  • 4 fully cooked crab claws, sometimes called cocktail claws (for garnish)
  • 12 fresh basil leaves (for garnish)

Directions:

  1. Pour clam juice and diced tomatoes into a large microwave-safe bowl. Heat on high for 5 minutes.
  2. Meanwhile, heat oil in a large pot or Dutch oven over medium heat while you chop onion. Add onion to pot. Seed, core and chop poblano peppers and add to the pot. Peel and finely chop garlic. Add to pot along with dry basil, oregano, black pepper and salt. Stir then add wine. Increase heat to high and bring to a simmer.
  3. Pour hot clam broth mixture into pot. Cover and bring to a boil. Reduce heat to a simmer.
  4. While the soup is heating, cut cod into 1-inch pieces. Rinse mussels in cold water. Once the soup is simmering, add cod and mussels. Cook until mussels are open and the fish is cooked through, about 3 minutes. Add shrimp and stir occasionally until all are pink. Ladle into large bowls and top each with a cooked crab claw and a few fresh basil leaves.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.