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+ servings

Seafood Cioppino

Prep Time 10 mins
Cook Time 30 mins
Servings 4 people as a main or 6 as a side
American, Italian


  • 4 tbsp olive oil
  • 1 large yellow onion finely diced
  • Kosher salt
  • 4 large cloves garlic minced
  • ¼ tsp red pepper flakes
  • 1 medium tomato diced
  • cups unsalted chicken broth
  • 1 cup bottled clam juice
  • ¼ cup dry white or rose wine
  • 3 tbsp butter
  • 2 tbsp fresh parsley packed, minced
  • 1 lb small clams
  • 8 oz salmon or other fish
  • 8 oz shelled raw shrimp or 6 oz cooked shrimp


  • Soak clams in 1 litre of cold water mixed with 1 tbsp salt for 10 minutes to force them to release any grit.
  • Season salmon with ¼ tsp salt. Season shrimp with ¼ tsp of salt if using raw shrimp (the cooked kind has salt added).
  • Heat oil in a large pot over medium-high. Add onion and a ¼ tsp of salt; cook until translucent and soft, 8-10 minutes, stirring occasionally.
  • Add garlic and red pepper flakes; cook 2 minutes.
  • Add tomato and cook 2 minutes to until soften.
  • Stir in broth, clam juice, wine and 1 tsp more salt. Cover and bring to a simmer.
  • Add clams, fish and shrimp and cover pot again. Cook until clams open and fish is just cooked through, about 5 minutes. Stir in butter and parsley and serve right away.