{"id":18356,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/seafood-cioppino\/"},"modified":"2025-01-15T08:09:03","modified_gmt":"2025-01-15T14:09:03","slug":"seafood-cioppino","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","title":{"rendered":"Cioppino"},"content":{"rendered":"<p>When you want a seafood recipe brimming with fresh-tasting fish, go straight to the source: the fishermen. That&#8217;s where cioppino, a <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/classic-homemade-soup-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic homemade soup recipe<\/a>, originated. Since the first bowl was mopped clean with a piece of sourdough bread nearly 200 years ago, it has appeared in endless versions ranging from simple to elegant.<\/p>\n<p>What makes this soup so varied is the fish. It began as a way to use up leftovers, but some high-end restaurants turned it into a top-dollar stew rich in halibut, sea scallops and lobster.<\/p>\n<p>Our cioppino recipe contains a combination of fish and shellfish\u2014haddock fillets, shrimp and clams, among them. You can pick these up at the grocery store without emptying your wallet (and even stash them in your freezer and pantry for a rainy day). In this simplified version, you cook the broth in a slow cooker and add the seafood shortly before dinnertime so that it stays flaky and tender. Bread is completely optional but highly encouraged!<\/p>\n<h2>What is cioppino?<\/h2>\n<p>Italian fishermen who immigrated to San Francisco in the 1800s created cioppino (pronounced chuh-PEE-noh) to use leftovers from their daily catch. It always includes tomatoes, onions, herbs, assorted fish and shellfish, preferably stewed in wine. However, the specific ingredients and portions varied depending on what the fishermen hauled in. They collected edible scraps for the soup pot as they filleted fish or sorted shrimp and crab to sell. Their creation was so delicious that waterfront eateries and restaurants soon adopted the soup and popularized it citywide and beyond.<\/p>\n<p>The soup, or stew if you like, was cooked initially right on the fishing boats. Therefore, the process was intentionally simple: Cook the broth ingredients until the flavors blend, and then add the seafood and cook it until just done. For this authentic cioppino recipe, we use a slow cooker to gently meld the broth&#8217;s flavors in a hands-off way those hardworking fishermen would appreciate.<\/p>\n<h2>Ingredients for Cioppino<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2103847\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_1.jpg\" alt=\"overhead shot of Cioppino's ingredients placed over white background\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Tomatoes and tomato paste:<\/strong> Be sure to grab both. The uncooked tomato flesh and canned juice from diced tomatoes add a bright, fresh flavor, while cooked-down tomato paste adds a rich <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">umami <\/a>taste.<\/li>\n<li><strong>Onions and celery:<\/strong> Onions form the traditional base of this soup, and adding a little celery increases the savory notes. Use any <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of onion<\/a>, from yellow to white or a larger sweet onion.<\/li>\n<li><strong>Clam juice:<\/strong> Clam juice adds ocean-fresh flavor even when you live hundreds of miles from the coast. It&#8217;s simply the broth left after steaming clams in salted water, so you can make your own if you have access to fresh clams. Commercial clam juice that has been strained and bottled for easy use\u2014and the clam juice that comes packed with chopped canned clams\u2014is high in sodium, so this recipe doesn&#8217;t need additional salt.<\/li>\n<li><strong>White wine or broth:<\/strong> New-world Italians had no qualms about cooking with wine, which puts a mild acidic note in this soup. Learning <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cook with wine<\/a> lets you recreate authentic cioppino. If you&#8217;d rather skip the alcohol, substitute vegetable broth.<\/li>\n<li><strong>Garlic:<\/strong> This allium is key in many Italian recipes, so don&#8217;t hesitate to pile it on. The sharp taste of raw garlic mellows as the broth slowly cooks.<\/li>\n<li><strong>Seafood:<\/strong> Cioppino has boundless seafood options, but our recipe starts with haddock fillets, shrimp, clams and crabmeat. Choose uncooked fish and shrimp when possible for prime flavor and texture. Thaw frozen fish and shellfish before you cut the fillets or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean the shrimp<\/a>. Canned clams and crabmeat come precooked and ready to use.<\/li>\n<li><strong>Seasonings:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/italian-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian seasoning<\/a> contains herbs traditionally used in this dish, making it a blend worth keeping on hand. This authentic cioppino recipe expands on those herbs with a bay leaf, a little fresh parsley, red wine vinegar, olive oil and sugar to round out the broth.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the broth<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2103848\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_2.jpg\" alt=\"overhead shot of a black slow cooker with ingredients inside; the slow cooker is on a grey surface\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>In a 4- or 5-quart slow cooker, combine the diced tomatoes, onions, celery, clam juice, tomato paste, wine, garlic cloves, red wine vinegar, olive oil, Italian seasoning, bay leaf and sugar. Cook, covered, on low for four to five hours.<\/p>\n<h3>Step 2: Add the seafood<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2103849\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_3.jpg\" alt=\"overhead shot of a black slow cooker filled with a red seafood stew; the stew contains diced potatoes, shrimp, and crab meat; the stew is set on a light gray countertop\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the haddock, shrimp, clams and crabmeat. Cook, covered, until the fish begins to flake easily with a fork and the shrimp turn pink, 20 to 30 minutes longer.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you&#8217;re concerned about overcooking the fish and shellfish, add it in stages. Thicker fillets and larger shrimp need more time than thin and small ones, even with low, slow heat. Precooked canned seafood really only needs to be reheated, but longer cooking flavors the broth. Thaw any frozen seafood ahead of time so that it cooks evenly.<\/p>\n<h3>Step 3: Finish<\/h3>\n<p>Remove the bay leaf. Stir in the parsley and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2103851\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_5.jpg\" alt=\"overhead shot of a bowl of seafood stew; the stew is a rich red color and contains large chunks of shrimp, fish, and vegetables; a spoon is in the bowl and a glass of water is next to the bowl; the bowl is on a light gray surface with a gray napkin to the left of the bowl\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change the fish:<\/strong> Haddock is just one fish option for cioppino. Other firm white fish like tilapia, cod, lingcod and rockfish are good to use. Some fishmongers portion out fillets of expensive fish, like halibut, and then sell the trimmings at a reduced price. These trimmings make ideal scraps for a soup upgrade.<\/li>\n<li><strong>Adjust the shellfish:<\/strong> Instead of shrimp, use some combination of fresh or frozen and thawed prawns, lobster, scallops and octopus. If you&#8217;re preparing a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-crab-boil\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-crab-boil\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic crab boil<\/a> or steaming clams or mussels, set some cooked ones aside for this recipe instead of the canned seafood.<\/li>\n<li><strong>Go with fresh veg:<\/strong> Choose fresh tomatoes over canned, especially during fresh tomato season. Cut up and throw in other fresh vegetables, like carrots, fennel and red bell pepper. Replace the Italian seasoning with fresh oregano, rosemary and thyme, and sprinkle on fresh basil for garnish.<\/li>\n<li><strong>Swap the liquid:<\/strong> If you can&#8217;t find clam juice or want to reduce the sodium in this recipe, fish stock makes a good substitute. Instead of white wine, splash in some dry vermouth or red wine, classic complements for tomatoes and seafood. Even a little brandy or bourbon tastes delicious in the broth.<\/li>\n<li><strong>Make it spicy:<\/strong> Crushed red pepper flakes or a little hot sauce spices up this soup. A mild fresh chili, like an Italian long hot pepper or Anaheim pepper, adds a hint of heat plus flavor.<\/li>\n<\/ul>\n<h2>How to Store Cioppino<\/h2>\n<p>Cioppino recipes taste best when freshly made, but leftovers last in the refrigerator for a couple of days. You could freeze the soup for longer storage, but this will change the texture of the fish and shellfish, especially if they are already frozen and thawed. Before refrigerating the soup, cool it to room temperature within a couple of hours by spreading it in shallow pans and stirring often. Then, pour it into containers with airtight lids and refrigerate it immediately so that it cools completely.<\/p>\n<h3>How long is cioppino good for?<\/h3>\n<p>This seafood-laden soup has the best texture and flavor when eaten within two days. Store it in the refrigerator in a container with an airtight lid to keep it fresh. Soup cooled in the fridge can be frozen and used within six months, but expect texture changes. If you&#8217;re transferring a container from fridge to freezer, make sure it&#8217;s freezer-safe and leave plenty of headspace. Avoid freezing cioppino that contains previously frozen fish or shellfish.<\/p>\n<h3>Can you make cioppino ahead of time?<\/h3>\n<p>Cioppino lasts just a couple of days when refrigerated, and the seafood becomes stringy or rubbery when frozen and thawed, but you can make the broth beforehand. After cooking the broth in the slow cooker, pour it into shallow pans until cooled to room temperature, then refrigerate it until completely cooled. It will keep in a sealed container for up to four days. Or, it can be divided into freezer-safe containers, leaving headspace, and frozen for up to six months. To finish the soup, reheat the broth until warm and add the seafood.<\/p>\n<h3>How do you reheat cioppino?<\/h3>\n<p>Like most <a href=\"https:\/\/www.tasteofhome.com\/collection\/seafood-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/seafood-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seafood recipes<\/a>, the fish and shellfish in this soup overcook easily, so be careful when reheating it. If frozen, thaw the soup overnight in the refrigerator. Pour it into a pot and reheat it on the stove over low heat, checking the fish often so that it doesn&#8217;t become rubbery. For more assurance, strain the broth into the pot and reheat it first, then add the strained seafood and other solids and heat them gently until just warmed through.<\/p>\n<h2>Cioppino Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2103850\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_4.jpg\" alt=\"overhead shot of a bowl of seafood stew; the stew is a rich red color and contains large chunks of shrimp, fish, and vegetables; a spoon is in the bowl; the bowl is on a light gray surface with a gray napkin to the right of the bowl\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you cook cioppino on the stovetop?<\/h3>\n<p>Cioppino recipes are ready faster when cooked on the stovetop but require monitoring once you add seafood. To deepen the flavor, saute the onion and celery in the oil for a few minutes. Then, add the garlic, tomato paste, herbs, and diced tomatoes and liquids. Once all broth ingredients are in the pot, bring it to a boil, reduce the heat and simmer, uncovered, for about 20 minutes. Finally, add the seafood in stages, starting with the types that take the longest to cook and ending with any precooked shellfish, and simmer just until cooked through.<\/p>\n<h3>Can you use fresh clams and crab for cioppino?<\/h3>\n<p>Splurge for fresh when you can. Discard any fresh clams whose shells are broken or stay open after gently tapping the edge. Submerge the keepers in cold water until the sand sinks, and then lift out each clam and scrub the shell until grit-free. Fresh, unpasteurized lump crabmeat is as delicious as it is expensive, but cooking and cleaning the crab has been done for you. If you start with a whole live crab, boil it separately in a large pot of water, break apart the shell and remove the meat.<\/p>\n<p>Fresh clams and crab cook quickly and turn rubbery when overcooked. Clams are done as soon as their shells open in the hot broth. Simply pull out the meat as you eat the soup. (Don&#8217;t forget to set out seafood forks, an invaluable <a href=\"https:\/\/www.tasteofhome.com\/collection\/seafood-tools-for-shellfish\/\" data-name=\"www.tasteofhome.com\/collection\/seafood-tools-for-shellfish\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seafood tool for shellfish<\/a>.) Pre-boiled crab only needs to be warmed through before serving.<\/p>\n<h3>What can you serve with cioppino?<\/h3>\n<p>Almost every cioppino recipe needs an <a href=\"https:\/\/www.tasteofhome.com\/article\/make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind\/\" data-name=\"www.tasteofhome.com\/article\/make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy sourdough bread recipe<\/a> to go along with it. If you didn&#8217;t plan ahead, buy a crusty loaf and whip up some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garlic bread<\/a>. For a side, toss a green salad or assemble a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-antipasto-platter\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-antipasto-platter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic antipasto platter<\/a>. The spread might add several seafood appetizers and mains if you&#8217;re celebrating the <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-feast-seven-fishes\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-feast-seven-fishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Feast of the Seven Fishes<\/a>. For wine, choose a bottle of the same variety that you used when cooking the soup. Even if you poured a cheaper wine into the broth than you plan to sip, stick with similar grapes to connect the beverage with the food.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Is cioppino a soup or a stew? It doesn&#8217;t matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.<\/p>\n","protected":false},"author":7061,"featured_media":2103927,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306714,304423,304328,307050,304998,304292,305487,304338,307049,303966,304988,305004,340638,304408,304368,303887,306848,340649,304447,305020,304297,304268,304458,324623,307064,304078,306699,303883],"categories-v2":[308623,312710,308821,308988,308984,308481,310090,308945,308305,310796,308992,310085,308495,308935,308951,340804,308813,308745,308478,309603,340814,308960,308308,259483,308865,309177,312883,310142,308698,309004,312672,308476,340273],"coauthors":[342010],"recommended_recipes":[{"post_title":"Spaghetti 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Cake","post_link":"\/recipes\/pina-colada-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pina-Colada-Cake_exps118122_THCB2302822A02_17_6bC_RMS.jpg"},{"post_title":"Cioppino-Mixed Green Salad","post_link":"\/recipes\/cioppino-mixed-green-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps80044_TH153341B11_20_10b.jpg"},{"post_title":"Italian Burritos","post_link":"\/recipes\/italian-burritos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps73238_TH143195B08_05_6b.jpg"},{"post_title":"What Is Tapioca and How Do You Cook with It?","post_link":"\/article\/what-is-tapioca-and-how-do-you-cook-with-it\/","post_image":"\/wp-content\/uploads\/2023\/06\/GettyImages-1157268325.jpg"},{"post_title":"Carnitas Recipe","post_link":"\/recipes\/mama-s-carnitas\/","post_image":"\/wp-content\/uploads\/2024\/11\/Mama-s-Carnitas_EXPS_TOHVP24_148947_MR_11_12_1.jpg"},{"post_title":"How to Make Pollo de Coco, Step by Step","post_link":"\/article\/how-to-make-pollo-de-coco\/","post_image":"\/wp-content\/uploads\/2021\/10\/Pollo-de-Coco-Finished_Marisel-Salazar.jpg"},{"post_title":"Pizza Carbonara","post_link":"\/recipes\/pizza-carbonara\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14326_TH10156C39C.jpg"},{"post_title":"Pizza Bianco","post_link":"\/recipes\/pizza-bianco\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33434_TH961238D8A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","name":"Cioppino","datePublished":"2018-01-01","dateModified":"2025-01-15","prepTime":"PT20M","cookTime":"PT04H20M","totalTime":"PT04H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Is cioppino a soup or a stew? It doesn't matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.","recipeIngredient":["1 can (28 ounces) diced tomatoes, undrained","2 medium onions, chopped","3 celery ribs, chopped","1 bottle (8 ounces) clam juice","1 can (6 ounces) tomato paste","1\/2 cup white wine or 1\/2 cup vegetable broth","5 garlic cloves, minced","1 tablespoon red wine vinegar","1 tablespoon olive oil","1 to 2 teaspoons Italian seasoning","1 bay leaf","1\/2 teaspoon sugar","1 pound haddock fillets, cut into 1-inch pieces","1 pound uncooked shrimp (41-50 per pound), peeled and deveined","1 can (6 ounces) chopped clams, undrained","1 can (6 ounces) lump crabmeat, drained","2 tablespoons minced fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the broth","text":"In a 4- or 5-quart slow cooker, combine the diced tomatoes, onions, celery, clam juice, tomato paste, wine, garlic cloves, red wine vinegar, olive oil, Italian seasoning, bay leaf and sugar. Cook, covered, on low for four to five hours.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_2.jpg"},{"@type":"HowToStep","name":"Add the seafood","text":"Stir in the haddock, shrimp, clams and crabmeat. Cook, covered, until the fish begins to flake easily with a fork and the shrimp turn pink, 20 to 30 minutes longer. Editor's Tip: If you're concerned about overcooking the fish and shellfish, add it in stages. Thicker fillets and larger shrimp need more time than thin and small ones, even with low, slow heat. Precooked canned seafood really only needs to be reheated, but longer cooking flavors the broth. Thaw any frozen seafood ahead of time so that it cooks evenly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_3.jpg"},{"@type":"HowToStep","name":"Finish","text":"Remove the bay leaf. Stir in the parsley and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino_TOHD24_49866_ChristineMa_5.jpg"}],"recipeYield":"8 servings (2-1\/2 quarts)","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 205 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"125mg cholesterol","sodiumContent":"483mg sodium","carbohydrateContent":"15g carbohydrate (8g sugars","fiberContent":"3g fiber)","proteinContent":"29g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":30,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alissa382"},"reviewBody":"This was amazing! I loved the flavor. I served it over rice. And I want to say I added an extra bottle of clam juice. Would definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Becky1042"},"reviewBody":"<p>This Cioppino was delicious!  I made the recipe as stated but, having read the reviews stating that it was too bland, I added 3\/4 teaspoons of Calabrian chili paste and that was the perfect amount of kick!  I also added a quart of unsalted vegetable stock at the end to thin a bit.  I enjoy Cioppino more souplike than stew.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Butcher2boy"},"reviewBody":"We loved this. Omitted the canned seafood and used fresh. Sauteed the onions and celery in butter before cooking on the stovetop in a Dutch Oven. Seafood the last few minutes. Omitted the tomato paste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"infosupport"},"reviewBody":"expensive dish with little flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1530"},"reviewBody":"I have made this recipe at least five times, and it\u2019s always been a huge hit. Admittedly, I tweak it a little bit each time, adding hot pepper flakes, thinly sliced fennel, and an extra bottle of clam juice. Positively delicious. Even better the next day.  I use a technique suggested in almost all slow cooker recipes published in America\u2019s Test Kitchen Slow Cooker cookbooks. I take almost all vegetables, aromatics plus olive oil and microwave for a few minutes to open up flavors. I think it makes a difference. I also use cod instead of haddock.  Very surprised by people who say there\u2019s no flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SheriLichtenfels"},"reviewBody":"I thought this was really good.  I substituted fresh cod for the haddock and I added an extra can of crab meat.   It made a lovely soup.  I used a crock pot, but cooked it on high or about 3.5 hours and then added the seafood and kept on high for another 30 min.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gramma Amy","givenName":"Gramma","familyName":"Amy"},"reviewBody":"I found this recipe in a search for easy crockpot meals.  Family voted it a thumbs up terrific.  I added a small package of imitation lobster chunks, and a cup of chicken broth because that is what I had on hand.  Although another bottle of clam juice or veggie broth would have worked as well I think.  I also added a few drops of red hot sauce for additional zip.  It was thick like a fish stew, and so yummy.  I served with garlic cheese bread, and a salad.  Will definitely make this one of my \"go to\" recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JCV4"},"reviewBody":"Very tasty and so easy in the crockpot!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"itsmesusan"},"reviewBody":"I added bay scallops & crushed red pepper flakes to the mix.  This was sooo good & even-better,  reheated, the next day!  I didn't have red wine vinegar, so used more white wine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary L. Collins"},"reviewBody":"I made this for a family dinner.  Due to time constraints had to make the sauce the day before on the stove and then reheated the next day before adding the seafood. Had to use cod instead of haddock and added a small amount of ground red pepper for a little zip.  Served with salad and crusty bread. Family loved it.Will definitely make again. Thanks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lolden"},"reviewBody":"I used fresh plum tomatoes and dry vermouth. I simmered all ingredients except seafood on top of the stove for 1 hour, added the seafood (shrimp and cod only) and simmered 10 minutes more. Excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"echobird"},"reviewBody":"Made this for Christmas Eve. I used cod for the fish. Used white wine and also added about 1\/2 cup of Clamato juice. We really like this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hjolley"},"reviewBody":"Been making a variation of this on Christmas Eve for years. It's our crowd-size version of the 7 Fishes Dinner. I always felt that something was missing; a certain heartiness. Then I discovered this recipe....THANK YOU!   I think the tomato paste and vegetable broth are just what I have been needing and cannot wait to include them this year. I'm certain they're the ingredients that have kept my version from being 5 stars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest19382297"},"reviewBody":"This turned out quite good, and we really enjoyed it. Made almost exactly to the recipe. Just now realized I forgot the crab, even still was very good.The big thing we added, Octopus! Two hours on high, and they were perfect. Husband and daughters said they were soft and easy to chew.The one thing I did, moved soup and octopus into a Dutch oven, onto the stove. I was concerned the fish and shrimp would drop the temp too much, and that the octopus would stop cooking. So, twenty more minutes, slow simmer..and all was perfect.I know I searched all over, wondering how long to cook the octopus, and mostly guessed based on several other recipes.  But, 2hrs in the crockpot on high, was great. Could go three I\u2019m sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"packygirl"},"reviewBody":"I made this last night for a girls night dinner. The recipe option for crock pot use was so convenient. I made a few adjustments based on my taste and availability. That being said, I'd bet the recipe is just terrific without any alterations.Adjustments to base:  1 cup of vegetable broth and 1\/2 cup of red wine.omitted the red wine vinegar, 4 chopped carrots, t. red pepper flake.For the seafood: cod, a can of baby clams and a  dozen fresh mussels.  omitted the crab and added 2 T of unsalted butter just before serving.I served it with crusty, warm bread and an antipasti that included olives, marinated artichokes, radishes, celery, yellow peppers, mozzarella with fresh basil oil and raw snap peas.I was outstanding! Cooking the base in the crock pot not only makes the process easier, but allows everything to simmer for hours which incorporates the flavors really well .Adding the seafood in the last 30-40 minutes allows you to create a top notch dinner ahead of time!It's a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gingercooks"},"reviewBody":"I made this for  5 couples and added scallops too. It is the best..everyone loooks forward to coming everytime I make  15 qts and none left!!! I added some old bay too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"glitterchatter"},"reviewBody":"The crockpot made this cioppino super convenient, but we were disappointed with the flavor.  With so many great reviews, I'm assuming something went wrong on my end although I followed the recipe exactly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CatMurphy"},"reviewBody":"My family really liked this recipe.  While I've made a much more complex Cioppino this was so good with little effort.  I added red pepper flakes for a little bite. I'll be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"normdunkin"},"reviewBody":"Wow!  This was so good.  Lots of flavor and 205 calories per serving. I added some scallops but otherwise stuck with the recipe as written.  I served it with garlic toast and Pinot Noir.  Can't wait to eat the leftovers for lunch tomorrow.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest6626"},"reviewBody":"Yikes. This was REALLY bland. How did this get so many stars? I recommend saut\u00e9ing the veggies before you place in the crockpot. Also adding paprika, a red pepper, and more spices to taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carolyn"},"reviewBody":"I found this very flavorless. It was okay after I added a healthy dose of Tony Chachere but falls into my category of edible but not memorable.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"This looks much better than the recipe I usually use. The crockpot is the way to go with cioppino because it blends the flavors beautifully. For added flavor, try cooking the haddock on the barbecue first, then add it to the sauce. Yum! Can't wait to make this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fratedawg"},"reviewBody":"I love seafood, but not this.  My son thought it was \"okay.\"   Me..... delete!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"xlsalbums"},"reviewBody":"Everyone loved this!!  I'll make this again for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dkelly23"},"reviewBody":"Loved this.  I used Cod instead of Haddock.  Will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"49866","romance_copy_dek":"Is cioppino a soup or a stew? It doesn't matter! This cioppino recipe teems with fish and shellfish swimming in an aromatic tomato broth that calls out for a hunky of crusty bread.","enhanced_recipe_title":"Cioppino Recipe","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (28 ounces) diced tomatoes, undrained","IngredientText":"1 can (28 ounces) diced tomatoes, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium onions, chopped","IngredientText":"2 medium onions, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 celery ribs, chopped","IngredientText":"3 celery ribs, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bottle (8 ounces) clam juice","IngredientText":"1 bottle (8 ounces) clam juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (6 ounces) tomato paste","IngredientText":"1 can (6 ounces) tomato paste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup white wine or 1\/2 cup vegetable broth","IngredientText":"1\/2 cup white wine or 1\/2 cup vegetable broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 garlic cloves, minced","IngredientText":"5 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon red wine vinegar","IngredientText":"1 tablespoon red wine vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 2 teaspoons Italian seasoning","IngredientText":"1 to 2 teaspoons Italian seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon sugar","IngredientText":"1\/2 teaspoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound haddock fillets, cut into 1-inch pieces","IngredientText":"1 pound haddock fillets, cut into 1-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (41-50 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (41-50 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (6 ounces) chopped clams, undrained","IngredientText":"1 can (6 ounces) chopped clams, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (6 ounces) lump crabmeat, drained","IngredientText":"1 can (6 ounces) lump crabmeat, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh parsley","IngredientText":"2 tablespoons minced fresh parsley"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","RecipeId":49866,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Cioppino Recipe Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","ContributorId":null,"Firstname":"Lisa","Lastname":"Moriarty","City":"Wilton","StateDescription":"New Hampshire","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Cook: 4 hours 20 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings (2-1\/2 quarts).","DigitalTitle":"Cioppino Recipe","SubmittedTitle":"Seafood Cioppino","RecipeTypeId":1,"AverageRating":4.17,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_49866_ChristineMa_7.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":260,"TotalTimeInMinutes":280,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Seafood Cioppino","OriginalSourceProject":"Seafood Cioppino","ContestPlacement":"","Trailer":"<h2>Seafood Cioppino Tips<\/h2>\r\n<h3>What do you serve cioppino with?<\/h3>\r\nIt's best to keep the side dishes simple and let the cioppino take center stage. Serve it with some kind of bread for sopping up the broth, whether you go with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\">garlic bread<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mushroom-cheese-bread\/\">mushroom cheese bread<\/a> or a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\">crusty bread<\/a>. A fresh green salad or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/antipasto-platter\/\">traditional antipasto<\/a> would also make a great companion to this dish. There are no rules when it comes to wine pairings\u2014whether you want to go with white or red, choose one that has a nice zing to it, like a pinot grigio, pinot noir or zinfandel.<br>  \r\n<h3>How long is cioppino good for?<\/h3>\r\nYou can keep cooked seafood in the refrigerator for 2 to 3 days. Store any leftovers in an airtight container and leave some headspace. Be careful when reheating this soup; it's easy to overcook the fish and seafood, which could make them rubbery. Reheat cioppino on the stove over a low flame and keep a close eye on it until it's warmed throughout. If you're going to freeze your cioppino, chill it in the refrigerator before moving it to the freezer and use it within 4 to 6 months. Let it thaw in the refrigerator and warm it over gentle heat.<h3>What else can I add to this cioppino recipe?<\/h3>This is a flexible recipe\u2014you can add or substitute ingredients as your taste, budget and time allow. If you like your dishes spicy, add crushed red pepper flakes, or a few drops of Sriracha chili sauce or another hot sauce. In place of the haddock, you can use cod, tilapia or another firm white fish. Add other types of seafood, like lobster, bay scallops, sea scallops, fresh mussels or octopus as you wish. When tomatoes are in season, add a couple of diced ripe plum tomatoes. You can also try adding your favorite vegetables, including diced carrots or sliced fennel. Finally, you can always add a splash of dry vermouth or red wine, which are classic complements for tomatoes and seafood. <br><br><i>Research contributed by <a href=\"https:www.tasteofhome.com\/ author\/hwheaton\">Hazel Wheaton<\/a>, Taste Recipes Books Editor<\/i>","Metadescription":null,"DigitalHeadnotes":"If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. \u2014Lisa Moriarty, Wilton, New Hampshire","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.","SequenceNo":1},{"Direction":"   Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink,  20-30 minutes longer.","SequenceNo":2},{"Direction":"   Remove bay leaf. Stir in parsley. ","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Broth Soup Recipes","ID":95074},{"Name":"Seafood Soup","ID":97554},{"Name":"Seafood Soup Recipes","ID":95138},{"Name":"Soup Recipes","ID":94298}],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Recipes","ID":105168},{"Name":"Low Carb Soup Recipes","ID":105260},{"Name":"Low Fat Recipes","ID":105180},{"Name":"Low Fat Soup Recipes","ID":105256}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Fish","ID":102009},{"Name":"Onions","ID":102029},{"Name":"Tomato Recipes","ID":100437},{"Name":"Tomato Soup Recipes","ID":100757}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Recipes","ID":107261},{"Name":"Simple Soup Recipes","ID":107441},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Broth & Stock Recipes","ID":306714},{"Name":"Soups","ID":306699},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Slow Cooker","ID":304078},{"Name":"Health & Wellness","ID":304988},{"Name":"Diabetic","ID":304998},{"Name":"Healthy Eating","ID":305004},{"Name":"Low-Fat","ID":305020},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Holidays","ID":304408},{"Name":"Lent","ID":304447},{"Name":"New Year's","ID":304458},{"Name":"Ingredients","ID":306848},{"Name":"Crab","ID":307050},{"Name":"Fish & Seafood","ID":307049},{"Name":"Herbs & Spices","ID":340638},{"Name":"Italian Seasoning","ID":340649},{"Name":"Shrimp","ID":307064},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Lunch","ID":304297},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1-1\/4 cups: 205 calories, 3g fat (1g saturated fat), 125mg cholesterol, 483mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 29g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat, 2 vegetable.","NoOfRatings":30,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Seafood Cioppino Tips<\/h2>  <h3>What do you serve cioppino with?<\/h3>  It's best to keep the side dishes simple and let the cioppino take center stage. Serve it with some kind of bread for sopping up the broth, whether you go with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\">garlic bread<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mushroom-cheese-bread\/\">mushroom cheese bread<\/a> or a classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\">crusty bread<\/a>. A fresh green salad or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/antipasto-platter\/\">traditional antipasto<\/a> would also make a great companion to this dish. There are no rules when it comes to wine pairings\u2014whether you want to go with white or red, choose one that has a nice zing to it, like a pinot grigio, pinot noir or zinfandel.<br>    <h3>How long is cioppino good for?<\/h3>  You can keep cooked seafood in the refrigerator for 2 to 3 days. Store any leftovers in an airtight container and leave some headspace. Be careful when reheating this soup; it's easy to overcook the fish and seafood, which could make them rubbery. Reheat cioppino on the stove over a low flame and keep a close eye on it until it's warmed throughout. If you're going to freeze your cioppino, chill it in the refrigerator before moving it to the freezer and use it within 4 to 6 months. Let it thaw in the refrigerator and warm it over gentle heat.<h3>What else can I add to this cioppino recipe?<\/h3>This recipe is flexible\u2014adjust it to your taste, budget and time. For a little more heat, add red pepper flakes or hot sauce. Instead of haddock, use cod, tilapia or another firm white fish. Boost the seafood with lobster, scallops, mussels or even octopus. When tomatoes are at their best, toss in diced ripe plum tomatoes. And for more flavor depth, add diced carrots, sliced fennel or a splash of dry vermouth or red wine\u2014these are classic pairings with seafood and tomatoes. <br><br><i>Research contributed by <a href=\"https:www.tasteofhome.com\/ author\/hwheaton\">Hazel Wheaton<\/a>, Taste Recipes Books Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Feed the whole family with these recipes for homemade soup stock, including gumbo, chicken stock, borscht, vegetable stock, matzo ball soup, beef stock, Scotch broth, turkey stock, dumpling soup, beef stock, pasta soup, turkey stock and more.","parent":312672,"count":1213,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/soups\/broth-stock-recipes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Cioppino Recipe"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cioppino Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cioppino Recipe: How to Make It","description":"Cioppino, a classic fish stew brimming with clams, crab, fish and shrimp, is just the ticket for your slow cooker.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","og_locale":"en_US","og_type":"article","og_title":"Cioppino","og_description":"Cioppino, a classic fish stew brimming with clams, crab, fish and shrimp, is just the ticket for your slow cooker.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-01-15T14:09:03+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"9 minutes","Written by":"Julie Laing"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","url":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/","name":"Cioppino Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","datePublished":"2017-09-07T00:31:00+00:00","dateModified":"2025-01-15T14:09:03+00:00","description":"Cioppino, a classic fish stew brimming with clams, crab, fish and shrimp, is just the ticket for your slow cooker.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cioppino-Recipe_EXPS_TOHD24_49866_ChristineMa_5.jpg","width":1200,"height":1200,"caption":"Cioppino Recipe"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-cioppino\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Dishes &amp; 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