"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Phil's Fabulous Cioppino Recipe

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This recipe for Phil's Fabulous Cioppino, by , is from The Ultimate Donovan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

William Rice



1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 clove garlic (chopped)
¼ cup white wine
½ lb Little Neck clams (See Notes)
¼ lb mussels (scrubbed, see Notes)
2 quarts Cioppino Sauce (recipe follows)
2 dashes Worcestershire Sauce
1-½ lb Dungeness crab (cooked, cleaned and cracked, to save time I bought ¼ lb cooked crab meat instead)
¼ pound shrimp (shell-on if possible for more flavor)
¼ lb squid tubes (cut in rings)
½ lb firm-fleshed white fish fillets (like Cod, cut in 2-inch cubes)
⅛ lb bay scallops

Put the olive oil, butter, and garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 3-5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes. Now stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes. Add the fish, squid, scallops, and cooked crab meat. Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!

Cioppino Sauce

2 Tbsp extra virgin olive oil
½-1 onion (halved and thinly sliced)
1 fennel bulb (halved, core removed, and thinly sliced)
4 cloves garlic (chopped)
2 bay leaves
¼ cup parsley (chopped)
2 Tbsp sweet basil (chopped)
2 sprigs fresh thyme
1 14.5 oz can tomatoes (peeled, crushed by hand)
1 15 oz can tomato sauce
Dash Worcestershire sauce
½ Tbsp brown sugar
Freshly ground black pepper (to taste)
crushed red peppers (red pepper flakes) (to taste)
salt (kosher or sea salt (to taste)

Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent. Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown. Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste. Bring to boil and skim off the scum and fat. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.




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