• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Seattle-Style Cioppino

  • Recipe Submitted by on

Category: Fish, Soups

 Ingredients List

  • -----------------------------SWEET PEPPER SAUCE-----------------------------
  • 2 tb Olive Oil
  • 1 md Red Bell Pepper, stemmed,
  • Seeded and chopped
  • 1 md Green Bell Pepper, stemmed,
  • Seeded and chopped
  • 1 md Onion, chopped
  • 2 Cloves Garlic, minced
  • 2 tb Fresh Basil Leaves, minced
  • 1 ts Dried Oregano
  • 28 oz Can Whole Tomatoes in
  • Juice, coarsley chopped
  • 8 oz Bottle Clam Juice
  • 1 c Italian Merlot Wine


2 tb Olive Oil
1 Yellow Bell Pepper, stemmed,
Seeded and cut into chunks
1/2 Onion, cut into chunks
1 lg Clove Garlic, minced
1 lg Plum Tomato, sliced
3 tb Fresh Lemon Juice
1 lb Live Mussels, scrubbed and
Beards removed
1 1/2 lb Red Snapper, cut in chunks
1/2 lb Unshelled Shrimp
2 lb Cooked Dungeness or other
Crab, cleaned and cracked
With body section cut into
1/2 lb Calamari Mantles, cut into

Sweet Pepper Sauce: Heat olive oil over medium heat in a large skillet. Add
peppers, onions and garlic and saute until soft, about 10 minutes. Add
basil, oregano, tomatoes and liquid, clam juice and wine. Reduce heat and
simmer, uncovered, 1 hour, stirring occasionally. Keep warm.

Cioppino: Heat olive oil over medium-high heat in a large Dutch oven or
kettle. Add yellow pepper, onion and garlic and saute until soft, about 5
minutes. Add tomato and lemon juice and cook 2 minutes.

Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes. Stir
in calamari. Cover and cook 2-3 minutes longer or until calamari is opaque
throughout, shrimp is pink and opaque, fish is cooked through, crab is hot
and mussels and clams have opened. Discard any unopened mussels or clams.

Serve cioppino in tureen or large soup bowls, dividing various ingredients
among the bowls.

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