Cioppino Recipes
and Types of Seafood

Cioppino recipes are technically an Italian-American dish that originates from fishermen in San Francisco not Italy.

However, Cioppino recipes do resemble seafood stew recipes found in Italy that use many types of seafood. 

And there are so many different types of seafood that you could use to make this Italian influenced seafood soup recipe. 

Of course, the best ingredients will always be the freshest seafood that you can buy.  And for a really simple seafood soup recipe, make drunken mussels or steamed clams.

Types of Seafood for Cioppino Recipes

  • Squid or Calamari
  • Halibut
  • Cod
  • Haddock
  • Bass
  • Mahi Mahi
  • Ono
  • Clams
  • Mussels
  • Scallops
  • Shrimp or Prawns
  • Alaskan King Crab Legs
  • Dungeness Crab
  • Small Lobsters

Cioppino Recipes

  • Red Bell Pepper
  • Fennel & Dried Oregano
  • A Hot Pepper
  • Bay Leaves
  • Fresh Basil
  • Chopped Garlic & Onion
  • Fresh Chopped Parsley
  • Organic Extra Virgin Olive Oil
  • Steamed Crab
  • Calamari Rings
  • Sea Scallops
  • Shrimp (deveined)
  • Haddock
  • Small Clams
  • Mussels
  • Crushed San Marzano Tomatoes

What makes a great tasting Cioppino recipe?  Having great tasting seafood that is fresh and wild from the sea!

Cioppino recipes can also be made with a tomato based wine flavored broth that uses a really good quality white wine.

Cioppino Recipes - San Francisco Cioppino

Ingredients:

  • 2 Tbsp. of Organic Extra Virgin Olive Oil & Grass Fed Butter (for sauteing)
  • 1 Organic Yellow Onion (peeled & large diced)
  • 1 Stalk of Organic Celery (small diced)
  • 4 to 5 Organic Garlic Cloves (peeled & minced)
  • 2 cups of Organic & Great Tasting White Wine
  • 1 Organic Bay Leaf
  • 1/2 to 1 tsp. Dried Organic Oregano
  • 1/2 tsp. Organic Red Pepper Flakes
  • 2 Drops Worcestershire Sauce
  • 3 1/2 cups Organic Tomato Sauce or Tomato Puree
  • 2 cups of Water, Fish Stock, or Clam Juice
  • 5 Thin Organic Lemon Slices
  • 12 oz. Wild Caught Cod Fish or Comparable White Fish (in 1 1/2 inch pieces)
  • 1 Wild Dungeness Crab or Blue Crab (cooked & cracked)
  • 1 lb. Wild Shrimp (peeled & deveined)
  • 1 lb. Wild Caught Black Mussels (washed & beards removed)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Organic Herbs (freshly chopped)

Instructions:

Saute on medium-low heat the chopped onions and celery for about 7 minutes.

Stir in garlic and saute for another minute.  Then stir in the white wine and turn up the heat to high.

Stir in your spices, Worcestershire, tomato sauce, and water or stock.

And turn down heat to low - simmer for 35 minutes. 

Then bring back up to a boil and stir in the lemon slices and white fish - cook for a couple minutes.

Next, stir in cooked crab and shrimp.  Finally, add in the mussels and be sure to submerge. 

Cover pot with a lid and boil for 5 minutes or until the mussels open up.

Stir in fresh herbs and season to taste.  Remove from heat and serve.

Enjoy your Cioppino with some sourdough bread.

You get to decide what goes into you Cioppino recipes, but I would make sure to use seafood that was wild caught as well as caught using sustainable methods.

This supports our oceans as well as helps to keep our food supply more abundant.  Also, support your local fishermen and women who are working hard to supply you with the best quality seafood.

If you don't live in an area that supplies fresh seafood, you will find "sustainable" wild caught seafood that you can order online by visiting Wild Caught Seafood.

Italian Seafood Stew Recipe

I love the simplicity of this seafood stew recipe and except for finding the ingredients - it can't get much easier than this seafood soup recipe.

Just chop it up and throw it in!

Of course, use whatever types of seafood and fish you have easy access to whenever possible to make a seafood stew recipe.

Seafood Soup Recipe - Drunken Mussels

Instructions:

Heat a stock pan to medium heat and melt the butter.  Add the garlic and saute for 30 seconds. 

Then add the red pepper and lemon zest - saute for 45 more seconds.

Pour in the wine and season with pepper.  Put on the lid and turn the heat to high.

Remove lid when starts to boil and throw in your mussels. Then put the lid back on and cook for 1 minute. 

After 1 minute, remove lid and give the mussels a stir.  Put lid back on and cook for 2 more minutes.

Remove the lid once more and add the parsley - give it a stir.

Put lid back on and cook for 1 to 3 more minutes or until almost all of the mussels have opened up.  Serve mussels in bowls drenched with the tasty broth.

Ingredients:

  • 2 lbs. Wild Caught Mussels (scrubbed & debearded)
  • 2 Tbsp. of Grass Fed Butter or Ghee
  • 4 Organic Cloves of Garlic (minced)
  • Big Pinch Organic Red Pepper Flakes
  • Zest of 1 Organic Lemon
  • 2 cups Italian Organic White Wine (can just use water or clam juice)
  • Freshly Ground Black Pepper (to taste)
  • 1 cup Organic Flat Leaf Parsley (chopped)

Be sure to clean your mussels and clams before cooking with them in your seafood soup recipes. 

And remember to discard the ones that are open before they are cooked and to discard the ones that do not open when cooked.

It's very important that mussels and clams are allowed to breath when you store them in your refrigerator - never store them in a closed plastic bag.

Steamed Clams with Herbs

Instructions:

Saute the garlic and tarragon in a hot skillet with olive oil for a couple of minutes.

Then add the clams to the pan and cover with a lid. 

Steam for 5 minutes (for room-temp clams) or 10 minutes (for cold clams). 

When almost all of the clams have opened up, remove them from the pan. 

Then add in red pepper flakes, chives, lime zest, lime juice, and butter - stir until melted.

Spoon the herb sauce over the opened clams.

Ingredients:

  • 2 lbs. Wild Caught Clams (scrubbed & rinsed)
  • 1/4 cup Organic Extra Virgin Olive Oil
  • 2 to 3 Cloves Garlic (peeled & sliced)
  • 3 Tbsp. Organic Tarragon (chopped)
  • 1/2 tsp. Red Pepper Flakes
  • 1/4 cup Organic Chives (finely chopped)
  • Zest and Juice of 1 Organic Lime
  • 2 Tbsp. of Grass Fed Butter

I like her technique for storing clams in the refrigerator.  She rinses them with cold water and puts them in between two damp dish towels on a tray. 

Making seafood soup recipes can include a wide variety of seafood, and you can make your recipe as complicated or as simple as you want.


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