Cioppino Recipe

Hello Everybody! Today I am sharing with you my Cioppino recipe or as I called it back in Italy, zuppa di pesce. This is a dish I usually reserve for special occasions as I like to add my favorite fish to it. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Cioppino Recipe


  • 2.5 lbs. calamari, sliced
  • 2 dozen clams
  • 1 lb. scallops
  • 1 lb. shrimp, shell and tail removed
  • 1 lb. monk fish, sliced
  • 1 king crab, boiled
  • 4 cups fish stock
  • 6 plum tomatoes, skin removed and chopped
  • 1/2 onion, chopped
  • 1 fennel, chopped
  • 8 garlic cloves, diced
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 cup white wine, dry
  • 1/4 cup olive oil
  • salt, to taste
  • black pepper, to taste
  • hot pepper flakes, optional

Begin by heating up the olive oil in a deep sauce pan. Add the onion and garlic once the oil is hot and fry for a couple of minutes until golden.

Add the fennel and cook together for about 3 minutes, making sure to stir continuously to avoid any burning.

Add the calamari and cook together for about 5 minutes, stirring occasionally.

Pour the white wine and mix together.

After about 2 minutes, add the tomatoes, half of the fish stock, hot pepper flakes, bay leaves, and thyme and cook for about 10 minutes over medium/low heat.

After 10 minutes, add a dash of salt and black pepper and the rest of the fish stock and bring to a boil.

Once boiling, add the clams and the monk fish. Stir together and Cover the pan. Let cook for about 3 minute and then check if the clams have started to open up. If the clams have started to open up, add the scallops, cover and cook for about 3 minutes.

Stir in the shrimp and the crab and cover for about 8 minutes. Remove from the stove and serve the cioppino with a side of toasted bread for dipping! Salute and cin cin!

Cioppino RecipeCioppino Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Your custom text © Copyright 2024. All rights reserved.