Christmas Italian Recipe Italian Seafood


Cioppino is always a pleasure to make and especially a pleasure to eat.

This dish blesses you with an abundance of fresh seafood in one large bowl.

This is absolutely one of my favorite dishes.

I know I have many, but this classic seafood stew always satisfies my love for fish.



  • 12 cherry stone clams, scrubbed
  • 12 mussels, debearded
  • 1/2 pound of medium sized shrimp, pealed and deviened leaving the tail on.
  • 1/2 pound of sea scallops
  • 1 pound of cooked crab meat
  • 1 pound of whitefish, cut into 1 inch pieces
  • 6 cloves of garlic, chopped
  • 1 large yellow onions, chopped
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 3 stalks of celery, chopped
  • 1/4 cup of extra virgin olive oil
  • 1 Tbls of wine vinegar
  • 1 28oz can of diced tomatoes
  • 2 Tbls of tomato paste
  • 1 and 1/2 cups of dry white wine
  • 1 tsp of dried oregano
  • 1/4 tsp of dried thyme
  • 1/4 tsp of rosemary
  • 2 bay leafs
  • 1 Tbls of red pepper flakes
  • 1 tsp of salt
  • 1/2 tsp of freshly grated black pepper
  • 1/4 cup of fresh parsley


  • In a large 5 or 6 quart pot sauté the garlic, celery, onions and bell peppers until tender, around 5 minutes.
  • Stir in wine vinegar, white wine, tomatoes and tomato paste.
  • Season with salt, pepper, oregano, thyme, rosemary and red pepper flakes.
  • Add the mussels and clams. Cover and simmer for around 15 minutes until they open. Discard any unopened shells.
  • Add the shrimp, scallops, whitefish, cover and cook for 5 minutes more then and the cooked crab for 2 more minutes.

    Serve garnished with parsley. Serves 6 to 8. Folks this dish looks complicated but it’s not. It’s so good it’s worth the time.


Source GreatChicago


Facebook Comments
Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply