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A bowl of cioppino


  • Author: Melissa Latin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Super fresh fish and seafood poached in a tasty tomato broth served with tons of crusty bread for dipping. This seafood soup is healthy, super easy and quick to prepare. A delish fish and seafood stew can be on your dinner table in under forty-five minutes, including prep!



  • 1/2 pound peeled and deveined shrimp
  • 4 large scallops (cut into three pieces), or a 1/4 pound bay scallops
  • 1/2 pound mussels, cleaned
  • 1 1/2 dozen littleneck clams, cleaned
  • 1/2 pound flaky, white fish (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3 cups marinara sauce
  • 1 bottle clam juice
  • 1 to 1 1/2 cups white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • 5 to 6 sprigs of thyme
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • lemon wedges, for serving


  1. Heat the olive oil in a heavy-bottom pot.
  2. Add in the minced garlic and shallots. Allow them to infuse the oil for just a minute or two.
  3. Add the marinara, one cup of wine, clam juice, bay leaves, thyme, kosher salt, black pepper and crushed red pepper flakes to the pot. 
  4. Bring to a heavy simmer for 15 minutes.
  5. If the sauce is too thick, add in the remaining and/or extra white wine. Can substitute with more clam juice.
  6. Add the clams. Cover and allow to steam open (this may take up to five minutes, or so).
  7. Remove clams and reserve in a bowl. Discard any clams that do not open.
  8. Do the same with the mussels (this will only take about a minute).
  9. Reduce the heat to medium.
  10. Add the fish and scallops. Cook for two minutes.
  11. Add the shrimp.
  12. Cook until the shrimp is no longer translucent (this should only take about two to three minutes).
  13. Remove and discard the bay leaves and thyme sprigs.
  14. Reduce heat.
  15. Pour in one tablespoon of lemon juice.
  16. Add back the clams and mussels. Allow to heat through for a minute, or two.
  17. Add the remaining lemon juice, lemon zest and fresh parsley.
  18. Ladle into big bowls.
  19. Serve with crusty bread and lemon wedges.
  20. ENJOY!



  • Prep Time: 10 minutes
  • Cook Time: 35 minutes


  • Serving Size: 1 serving

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