Bodega Bay Cioppino

  • Recipe By
  • Published Jun 9th
  • Ready In2h 15m
  • Servings8
  • Calories309
This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

Bodega Bay Cioppino Ingredients

The following are the ingredients needed to make delicious Bodega Bay Cioppino for 8 servings:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed or to taste
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1 bay leaf
  • 1 pound scallops
  • 24 littleneck clams
  • 1 1/2 pounds crab legs
  • 1 pound unpeeled, large fresh shrimp

Bodega Bay Cioppino Cooking Instructions

  • Prep45m
  • Cook1h 30m
  • Ready In2h 15m

To cook Bodega Bay Cioppino, you need about 45 minutes of preparation time. The time needed to cook this Bodega Bay Cioppino is about 1 hour 30 minutes , and you can serve your Bodega Bay Cioppino within 2 hours 15 minutes . The following are the steps to cook Bodega Bay Cioppino easily:

  1. 1 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.
  2. 2 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; 6.1 grams of fat; 12.7 grams of carbohydrates; 43.4 grams of protein; 170 milligrams of cholesterol; 1343 milligrams of sodium.

  1. Feb 11th 2008

    It's very easy to make and taste great. I also added half can of chicken brooth for taste. Definitely use fresh uncooked dungeness crab if you can find them in your local market. I steamed t ...

  2. Oct 29th 2007

    AWESOME Usually I follow recipes exactly so that I know if I messed up or it's just a lame recipe. Well, this recipe is so savory and delicious I didn't want to change a thing, until yester ...

  3. Jan 2nd 2007

    I've never made cioppino before and simply based on the reviews I took the leap and served it for a Christmas party and it was a hit! I didn't put any crab (because we were having crab on t ...

  4. Apr 10th 2006

    This recipe was AWESOME! I used only 1/2 the salt, because I don't like a lot of salt - otherwise made as written.

  5. Jan 4th 2006

    Great recipe!!!!All my guest raved about it. Sent some to my neighbor who is a great cook and he said it was the best he ever had.

  6. Feb 27th 2005

    My son and husband loved this. I thought it was a little too salty. We served this over angel hair pasta to make more servings.

  7. Mar 2nd 2004

    My husband actually made this for my parents and were they impressed couldn't get enough of the sauce absolutely wonderful.. I think any type of shellfish would work.. Lots of basil gives it ...

  8. Jan 25th 2004

    This was really good. Be sure to have plenty of sourdough bread for dippin. We used little neck clams and dungeness crab.

  9. Jan 16th 2004

    Excellent stew.....I added green pepper and didn't cook it down completely so had broth which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper.