Californian Cioppino

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Californian Cioppino

(Photo Attributed to Author: Kelly Sue DeConnick)

There are seafood soups, stews, chowders, and gumbos to be found galore in almost all regions of North America. But none of them can top seafood in a bowl dishes that are so prevalent and fabulously combined and prepared as those found in West Coast American cuisine. And this Californian Cioppino bears witness to that fact.

Californian Cioppino

Californian Cioppino Recipe-

  • ¾ cup butter
  • 2 medium sized yellow onions, rough chopped
  • 4 large cloves garlic, minced
  • 1 bunch fresh cilantro, chopped
  • 2 (14.5 oz.) cans stewed tomatoes
  • 2 (14.5 oz.) cans chicken broth
  • 3 bay leaves
  • 1 tbsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 cups water
  • 2 cups good quality Californian chardonnay wine
  • 1-1/2 lb. jumbo shrimp, peeled and deveined
  • 1-1/2 lb. bay scallops
  • 24 clams
  • 24 mussels, cleaned and de-bearded
  • 1-1/2 lb. King Crab legs
  • 1-1/2 lb. cod fillets, chopped into 1-1/2” cubes
  1. Melt the butter in a large stockpot, over medium-low heat
  2. Add garlic, onions, and cilantro. Sauté, stirring now and then, until onions are soft, translucent, and fragrant.
  3. Chop the tomatoes into big chunks and then add them into the pot, then add the chicken broth, water, wine, oregano, thyme, basil, and bay leaves. Stir well to blend the mixture together, put the lid on the pot, and let simmer for half an hour.
  4. Now add in and stir all the seafoods, bring to a rolling boil, then lower heat to where the Cioppino is cooking at a lively simmer, replace the lid, and simmer until the clams open—5 to 7 minutes should do the trick.
  5. Remove the bay leaves and any clams that did not open, then ladle your Californian Cioppino into serving bowls. This soup goes great with fresh, warm bread to sop up the delicious juices—yummy!