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Cioppino Seafood Stew | Go Go Go Gourmet @gogogogourmet


Author Jacqueline


  • 1/4 cup olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1/2 tsp crushed red pepper
  • 1 1/2 cups white wine
  • 28 oz can peeled whole tomatoes
  • 8 oz bottle clam juice
  • 2 cups fish stock
  • 1 teaspoon oregano
  • 1 1/4 lb mussels scrubbed and debearded
  • 1/2 lb peeled shrimp
  • 1 lobster tail split lengthwise
  • 2 pieces conch chopped
  • 3/4 lb scallops
  • 3/4 lb cod cut into 1 1/2" chunks


  • Place a large, heavy pot over medium heat. Add the olive oil, onion and garlic to the spot and sauté until translucent.
  • Add the crushed red pepper and wine to the pot and simmer for 2-3 minutes.
  • Pour in the fish stock, clam juice and tomatoes (with juice). Use scissors to roughly cut the tomatoes, or smash them carefully with a wooden spoon. Sprinkle in the oregano; simmer for about 15 minutes.
  • Add your seafood according to how long it will take to cook. In this case, I added the lobster tail, then the conch and scallops, then the fish, then the mussels and shrimp, waiting a minute or two between each and covering after each addition. Season to taste with salt and pepper.
  • Divide between bowls and serve with crusty bread.