Comforting Cioppino

Comforting Cioppino


3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 

1 large (2 lb or more) cooked Dungeness crab (hard shell) 

1 pound (or more) of large de-veined shrimp

2 pounds little neck clams, mussels, or both

To Make The Sauce…..

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 can tomatoes (28 ounces)

Broth from the clams/mussels 

2 cups of red..

2 cups tomato juice

2 cups fish stock

Make an herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for garnish


  • Steam clams and or mussels  in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
  • In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. 
  • Now put in  the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). 
  •  Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!

Serves 8…..Cause 8 is Great!

© Heather Pace and, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and with appropriate and specific direction to the original content.

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