Eat– for Good Health

Friends, there are several versions of ciopinno from the mid-1800s.  Fisherman gathered the day’s catch and added seasonal vegetables.  Delicious! Now that we are home from a couple weeks in beautiful italy, I am cooking italian favorites. 

Cioppino - San Francisco's Famous Seafood Stew


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup dry red wine
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce bottle clam juice
  • 1/2 cup chopped fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 pound mussels, scrubbed and debearded
  • 1 pound crab legs, cut into 4-inch pieces
  • 1 pound medium shrimp, (30-40 per pound), peeled and deveined
  • 1 pound firm white fish fillet, such as cod (see Tip), haddock or halibut
  • 1/4 cup chopped fresh basil
  • Salt & freshly ground pepper, to taste


  1. Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.
  2. Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open. Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels. Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.

7 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    Welcome home, Kathleen. I like cioppino served over crispy-sautéed polenta. Rob doesn’t eat shellfish and makes ours using haddock only. It’s superb.

  2. Mary Alice Tallmadge

    No, I can’t. He’s mine all mine, Reba. I’ll tell him you think he’s superb– it’s a lovely compliment.

  3. Janessa Breckenridge

    Mary Alice, I just saw Kathleen drive down the street– heading to the store she said. I asked her the same thing. She lost a pound! It was all the walking, up those Medieval alleyways.

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