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Cioppino Recipe

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This recipe for Cioppino, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christopher Van Houten


½ c olive oil
½ c dry white wine
½ c onion
2 tsp. crushed red chile flakes
1 Tbsp Tapatio sauce
10 cloves garlic, finely chopped
4 cups fish stock
2 28oz cans whole peeled tomatoes in juice, crushed
6 leaves basil
1 10oz can whole baby clams drained
2 lb. cod, cut into 2″ chunks
1 lb. cleaned calamari, bodies cut into ½″-wide rings
2 lbs medium prawns, deveined
2 lbs bay scallops
5 lbs clams, cleaned
3 lbs mussels, cleaned
1 lb shrimp meat
7 2 lb. Dungeness crabs cleaned
Kosher salt and freshly ground black pepper, to tasteº
1 stick (8 Tbsp) butter
Crusty French bread, for serving

1. Heat oil in a large pot over medium-high heat. Add onions and cook 5 min until tender. Add chile flakes and garlic, cook until soft, about 3 minutes. Add fish stock, white wine, tomatoes, basil and can of clams w/o juice, tapatio sauce, season with salt and pepper; bring a boil, reduce to a low simmer, and cook until slightly thickened, about 20-25 min.

2. Add cod, calamari, prawns, scallops, clams, mussels, and crabs, cover with lid, and cook until seafood is cooked through and clams and mussels open, about 8 minutes. Add butter in small chunks and stir to melt. Serve with crusty bread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Angie made this cioppino for the family and I heard about it through the grapevine, so of course I had to ask for the recipe! When Shadow and Angie make this, they double the garlic and leave out the onion.




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