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Basic Cioppino

  • Author: Craig Fear
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 2 servings


Printed with permission from Fearless Broths and Soups.


  • 1 qt. fish broth
  • ½1 . dry red wine
  • ½1 lb. mussels and/or steamer clams
  • ½1 lb. shrimp, removed from shells
  • ½1 lb. white fish, chopped into bite-sized pieces
  • 2 Tbs. olive oil
  • 1 medium white onion, diced
  • 36 cloves garlic, diced
  • 1 28-oz. can diced tomatoes
  • 45 Tbs. tomato paste
  • 510 sprigs fresh thyme
  • 2 bay leaves
  • 24 Tbs. fresh chopped parsley
  • 24 Tbs. fresh basil
  • Salt and pepper to taste


  1. Heat olive oil (use the code STEWARDSHIP for 10% off at that site!) in a stockpot over medium heat and sauté onion and garlic until softened and fragrant about 5 minutes.
  2. Add wine, fish broth, tomatoes, tomato paste (in glass jars, no BPA!) and herbs. Bring to a boil then turn down heat and simmer gently for about 10-15 minutes.
  3. Add the mussels and/or steamers and simmer until the shells open, about 4-5 minutes. Next, add the shrimp and white fish and simmer until cooked through, about 2-3 minutes. Top with parsley and basil and add salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste.