Easy Shellfish Cioppino
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

the perfect family dinner is with this easy Shellfish Cioppino!

Course: Seafood
Cuisine: American
Keyword: cioppino
Servings: 4 servings
Calories: 349 kcal
  • 1 tablespoon olive oil
  • 1 vidalia onion diced
  • 2 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 1 1/4 cup dry white wine
  • 1 28- ounce can crushed tomatoes I used Muir Glen Fire Roasted Crushed Tomatoes
  • 4 cups fish stock or you can use chicken stock in a pinch
  • 3 tablespoons fresh chopped tarragon
  • 12 littleneck clams
  • 1 lb medium uncooked shrimp peeled and deveined
  • 1/2 lb large sea scallops
  • 1/2 pound jumbo lump crabmeat
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  1. In a large pot, heat the olive oil and add the onion. Cook the onion until softened and then stir in the garlic. Cook for 1 minute. Stir in the red pepper flakes, oregano and tomato paste. Cook the mixture until the tomato paste turns a dark red color and then add the wine. Deglaze the pan and scrape up any brown bits on the bottom of the pan. Cook until the wine is reduced by half. Add the tomatoes and fish stock. Bring the mixture to a boil and stir in the tarragon. Add the clams to the broth and cook until the clams open. Stir in the shrimp and scallops continuing to cook until they become opaque. Add the crab and cook until warmed through. Top with the parsley and basil. Serve immediately with warm crusty bread.
Nutrition Facts
Easy Shellfish Cioppino
Amount Per Serving (1 g)
Calories 349 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 39mg13%
Sodium 1902mg83%
Potassium 1527mg44%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 15g17%
Protein 29g58%
Vitamin A 1735IU35%
Vitamin C 42.8mg52%
Calcium 284mg28%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.