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Cioppino combines a delicious variety of seafood in a rich, tomato-based broth. Every spoonful is bursting with fantastic flavors from the ocean!
2 pounds 16-20 count shell-on raw deveined shrimp, thawed
2 quarts seafood of fish stock (boxed stock found in supermarket soup isle)
2 10-ounce cans whole belly clams (Bumblebee is a good brand found in the canned tuna isle)
1 small bunch fresh flat leaf parsley
1/2 cup extra virgin olive oil, divided
1 cup yellow onion, diced
1 cup shallots, diced
1 medium bunch of scallions, sliced (tops and bottoms)
1 cup green bell pepper, diced
2 tablespoons fresh garlic, minced
1 1/2 cups white wine
1 6-ounce can tomato paste
1 28-ounce can whole San Marzano tomatoes, we like Cento
1 1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
2 pounds thick cod filets, cut into 2–3 inch pieces
1 16-ounce can refrigerated crab meat, Jumbo Lump or Claw Meat (We used Chicken of the Sea brand.)
Kosher salt, as needed (you may not need to add any if your stock is salty)
Parmesan cheese, for serving if desired
1 loaf crusty bread to serve with the finished cioppino.
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Find it online: https://www.afamilyfeast.com/cioppino/