Cippino Recipe
tomato broth, white wine, lemon, butternut squash, mussels, clams, shrimp, grilled sourdough
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.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Butternut Squash
Stir in the cubed butternut squash and cook for another 5 minutes, allowing it to soften slightly.
- 3
Combine Broth and Wine
Pour in the tomato broth and white wine. Bring the mixture to a gentle boil.
- 4
Add Seafood
Once boiling, add the cleaned mussels, clams, and shrimp. Cover the pot and let simmer for about 5-7 minutes, until the mussels and clams open up and the shrimp turns pink.
- 5
Season and Finish
Stir in the lemon juice, and season with salt and black pepper to taste. Remove from heat.
- 6
Serve
Ladle the cioppino into bowls and serve hot with grilled sourdough bread on the side.
