Italian Cioppino

4.0/5 rating (9 votes)
Italian Cioppino

Being Italian we enjoy many seafood dishes on Christmas Eve. I love this dish because you enjoy a variety of seafood in a herb filled tomato sauce!  My nana would make a large pot and I enjoyed dipping the bread in the delicious tomato sauce! This traditional recipe from my family is also a perfect Paleo Recipe or Gluten Free if you are following a health diet!

Luckily we have the best seafood market around. If you are in the Hartford area go over and say hello to my friends at City Fish Market in Wethersfield. You will only receive fresh fish and the service is outstanding! Ask for Tully and he will cut the perfect piece of fish just for you…



  • 3 tablespoons unsalted butter
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup red pepper flakes
  • 1/2 cup water
  • 3/4 white wine
  • 1 pound large shrimp – peeled and deveined
  • 1 pound bay scallops
  • 10 small clams
  • 10 mussels, cleaned and de-bearded
  • 1 1/4 pounds cod fillets, cubed


  1. Over medium-low heat melt butter in a large braising pan, add onions and garlic. Cook slowly, stirring occasionally until onions are soft using a wooden spoon.

  2. Add diced tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

  3. Stir in the shrimp, scallops, clams, mussels and cod. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and enjoy!

    Note: This is a great one-pot dish.  Use you most beautiful pan to bring this delicious and beautiful from the stove to the table!  Believe me – Everyones eyes will be exclaiming excitement as you set the pan down!

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