Southern California Cioppino

  • Recipe By
  • Published Apr 30th
  • Ready In2h 45m
  • Servings8
  • Calories476
This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

Southern California Cioppino Ingredients

The following are the ingredients needed to make delicious Southern California Cioppino for 8 servings:

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 4 stalks celery, chopped, with leaves
  • 4 carrots, sliced
  • 4 potatoes, peeled and cubed
  • 1 tablespoon minced garlic
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups tomato juice
  • 2 (8 ounce) jars clam juice
  • 1/2 cup white wine
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon dried thyme
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 pound halibut steaks, cubed
  • 1 pound medium shrimp - peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 2 pounds clams in shell, scrubbed
  • 1 pound cooked crabmeat
  • 1 pound bay or sea scallops, rinsed and drained

Southern California Cioppino Cooking Instructions

  • Prep30m
  • Cook2h 15m
  • Ready In2h 45m

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

  1. 1 Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  2. 2 Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

Nutrition Facts

Per Serving: 476 calories; 11 grams of fat; 37 grams of carbohydrates; 54.2 grams of protein; 181 milligrams of cholesterol; 942 milligrams of sodium.

  1. Jul 25th 2010

    I have made this several times and everyone loves it and there are no leftovers. I make it for 4 and with all the seafood 6 can eat very well. One of my favorite recipes and the whole kitche ...

  2. Sep 11th 2006

    Wow, what a knockout!! the great thing about this recipe is that you can use whatever seafood is readily available. I used rockfish, scallops, shrimp, crab and clams. Increased the amount o ...

  3. Feb 2nd 2005

    Tastes great, my changes were salmon instead of halibut, dried parsley, no shelled mussels or clams used shelled razorneck clams. I think that you could use half of the seafood amounts and ...

  4. Dec 29th 2004

    This is the best cioppino i've tasted,i live in sf bay area and have been eating local cioppino's for many years. This recipe is the best i've ever made, no changes, thanks

  5. Aug 5th 2004

    Most excellent! I must admit the first time I made this I nixed the "southwest flavors" (cilantro, chile powder, etc.) as I was after a more classic cioppino -- turned out great! I was trul ...

  6. Aug 3rd 2004

    Awesome soup! I used cans of diced cut tomatoes and Rotel Tomatoes and Green Chiles instead of the 28 oz. of crushed tomatoes. I liked the added chunkiness, and the added spice of the Rotel ...

  7. Dec 19th 2003

    This is definately company-fare! Try enhancing the southwest flavor by adding the juice of 2 limes to the broth. I also "Atkins-it" by increasing the carrots and celery by half and elimina ...

  8. Jan 6th 2002

    Fantastic soup. Everyone loved it.

  9. May 16th 2001

    Excellent! Takes some time to prepare but definately worth it.