In The Kitchen: Cioppino - KMSP-TV

In The Kitchen: Cioppino

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Yields 2 quarts or six - 10oz portions


1 TBLS Olive Oil (extra virgin)

1 tsp Minced Garlic

2 ea U10 Sea Scallops

4 oz Walleye (or your favorite fish)

4 oz Shrimp (peeled & deveined)

5 ea Mussels

5 ea Littleneck Clams

3 ea Crab Claws

¼ cup White Wine

3 cups Cioppino Broth

½ loaf French Baguette

2 ea Lemon Wedges


• Heat oil in sauté pan over medium heat

• Add garlic and sauté until aromatic; add wine and reduce by half

• Add shrimp, scallops & walleye

• Cook seafood until done on one side and flip over

• Add Cioppino broth and heat to a boil (See Below)

• Reduce heat and add the mussels and crab claws

• Cover pan and simmer for 2 minutes

• Remove from heat

• Remove the mussels, crab claws and half of the rest of the seafood

• Pour liquid into serving bowl

• Top with remaining seafood; garnish with mussels and crab claws

• Place lemon wedge, sliced baguette bread and a soup spoon



1 TBLS Olive Oil (extra virgin)

½ cup Yellow Onion - diced

2 TBLS Minced Garlic

1 TBLS Dried Oregano

1 tsp Crushed Red Pepper Flakes

10 oz Chopped Sea Clams - canned

¼ cup Tomato Paste

2 cups Diced Tomatoes - canned

1 Quart Clam Juice


• Heat oil in soup pot over medium heat

• Add onions and garlic; sauté until tender and aromatic

• Add dried spices and continue to cook, stirring constantly, for 5 minutes

• Add remaining ingredients and stir to combine

• Bring to a boil

• Reduce heat and simmer for 30 minutes

• Remove from heat and allow to cool to an internal temperature of 40F

• Transfer to a storage container

• Cover, label, date & place in refrigerator

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