Quick Cioppino

Contributor: Christine Pittman

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!

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 2 (8 oz.) 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
  • ½ tsp. dry basil
  • ⅛ tsp. dry oregano
  • ¼ tsp. coarse black pepper
  • ⅛ tsp. salt
  • 1 cup dry red wine
  • ½ lb. cod
  • ½ lb. live mussels (buy them already debearded and cleaned)
  • ¾ lb. deveined large shrimp with shells on
  • 4 fully cooked crab claws, sometimes called cocktail claws (for garnish)
  • 12 fresh basil leaves (for garnish)


  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.
  3. Peel and finely chop garlic. Add to pot along with dry basil, oregano, black pepper and salt.
  4. Stir, then add wine. Increase heat to high and bring to a simmer.
  5. Pour hot clam broth mixture into pot. Cover and bring to a boil. Reduce heat to a simmer.
  6. While the soup is heating, cut cod into 1-inch pieces. Rinse mussels in cold water.
  7. Once the soup is simmering, add cod and mussels. Cook until mussels are open and the fish is cooked through, about 3 minutes.
  8. Add shrimp and stir occasionally until all are pink.
  9. Ladle into large bowls and top each with a cooked crab claw and a few fresh basil leaves.