Spicy Cioppino

Spicy Cioppino

1 review, 5 star(s). 100% would make again

Ready in 55 minutes

Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin --which means "little soup" in the Genoese dialect--the dish was originally a puree of cooked vegetables and leftover fish scraps.


3 tablespoons olive oil
1 1/2 cups onions; finely chopped
1/2 cup green onions; chopped
1/4 cup baby carrots; sliced
2 large garlic cloves; minced
1 bell pepper
2 celery ribs; sliced
2 teaspoons fresh rosemary; chopped
1/4 teaspoon red pepper flakes; crushed
1/2 teaspoon thyme
1/2 teaspoon basil
2 pinches cayenne pepper
1/2 teaspoon seafood seasoning
2 bay leaves
28 ounces crushed tomatoes in puree
1 tablespoon Sriracha Sauce
16 ounces clam juice
1 1/2 cups dry white wine
12 ounces halibut fillets; cut in 1-inch pieces
1/2 pound medium shrimp; peeled and deveined
1/2 pound bay scallop
1/8 cup fresh parsley; chopped

Original recipe makes 4 Servings



Heat oil in large, heavy pot over medium-high heat.

Add onions, carrots and cook, stirring often, for about 2 minutes.

Add garlic, peppers, celery and cook, stirring often, for about 5 minutes.

Add tomatoes, Sriracha sauce, clam juice, wine, and herbs; bring to boil.

Reduce heat to medium; simmer 45 minutes, stirring occasionally.

Add all seafood and 2 tablespoons parsley.

Simmer until seafood is opaque in center, about 3 minutes.

Season to taste with salt and pepper.

Ladle into bowls and sprinkle with parsley.

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Calories Per Serving: 321 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Wonderful! Everyone loved this as a main dish last night. Will be making again!
MinnaPepina 4y ago

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