Cioppino Recipe
Italian seafood stew with fresh Gulf snapper, jumbo lump crab, shrimp, mussels, clams & calamari
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Vegetables
Method
Preparation
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- 2
Add Liquids
Pour in the white wine, scraping any bits from the bottom of the pot. Add the crushed tomatoes and fish stock, bringing the mixture to a simmer.
- 3
Cook Seafood
Add the snapper, shrimp, mussels, clams, and calamari to the pot. Season with salt, black pepper, and red pepper flakes. Cover and cook until the mussels and clams open, about 5-7 minutes.
- 4
Add Crab and Finish
Gently fold in the jumbo lump crab meat and chopped parsley. Cook for an additional 2-3 minutes until heated through. Adjust seasoning if necessary.
- 5
Serve
Ladle the cioppino into bowls and serve hot with crusty bread on the side.