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A big pot of seafood coping with a side of bread

Seafood Cioppino

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes


  • 1 Tbs extra virgin olive oil
  • 2 cups vertically sliced onion
  • 3 garlic cloves minced
  • 1 green bell pepper diced (1/4" pieces)
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 1 cup dry white wine
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup clam juice
  • 1 35 oz can diced tomatoes w/ basil
  • 1/2 tsp black pepper
  • 2 Ibs mixed seafood I used mussels, shrimp, scallops
  • _____
  • Chopped basil
  • Fresh lemon juice
  • Sourdough or Foccacia


  • Heat a Dutch oven over med-high heat. Add 1 Tbs oil. Add onion; sauté 1 min. Add garlic, bell pepper, oregano, red pepper flakes, bay leaves; reduce heat to medium. Cover and cook 8 min, stirring occasionally. Add wine, tomatoes, broth, clam juice. Bring to a boil then reduce heat and simmer, uncovered, 20-25 min.
  • Scrub mussels (or clams), add to stew and simmer covered. Once mussels open up, transfer with tongs or slotted spoon to empty dish (discard any clams unopened after 10 min). Season other seafood, add to stew, and simmer covered until cooked through, approx 5 min. Discard bay leaves and return mussels back to pot.
  • Stir in basil and lemon juice. Serve with sourdough or foccacia.


Serving: 4g | Calories: 418kcal | Fat: 7g
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