Bodega Bay Cioppino

Bodega Bay Cioppino

Cioppino is a seafood stew that originated in San Francisco. It has since become one of the most popular recipes to make at home, and is now enjoyed all over the world. This recipe for Bodega Bay Cioppino takes you back to California’s beautiful coastline with its fresh crab, shrimp, clams and fish simmered together in an aromatic tomato broth.
Cioppino is a delicious dish that can be made easily at home by following this easy cioppino recipe. If you like seafood or are looking for something different than your traditional beef stew or chicken soup, then give this dish a try!

prep: 45 mins cook: 1 hr 30 mins total: 1 hr 75 mins Servings: 8 Yield: 8 servings


1 bay leaf

2 (28 ounce) cans diced tomatoes with juice

1 large onion, chopped

2 tablespoons olive oil

2 teaspoons salt

½ cup dry white wine

24 littleneck clams

¼ cup chopped fresh parsley

3 cloves garlic, crushed or to taste

1 pound unpeeled, large fresh shrimp

½ teaspoon cracked black pepper

½ teaspoon dried basil

1 ½ pounds crab legs

1 pound scallops


Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Nutrition Facts:

Per Serving: 309 calories; protein 43.4g; carbohydrates 12.7g; fat 6.1g; cholesterol 170mg; sodium 1342.7mg.

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