Back to Spicy Fresh Seafood Cioppino

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Spicy Fresh Seafood Cioppino Recipe

Spicy Fresh Seafood Cioppino Recipe

Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, Washington
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:4 servings

Ingredients

  • 5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 jar (24 ounces) tomato basil pasta sauce
  • 1 bottle (8 ounces) clam juice
  • 1 cup dry white wine or chicken broth
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • 1 pound fresh littleneck clams
  • 1 pound fresh mussels, scrubbed and beards removed
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 package (6 ounces) fresh baby spinach

Directions

  • 1. In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 2. Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  • 3. Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels. Yield: 8 servings (3 quarts).

Nutritional Facts

1-1/2 cups: 259 calories, 7g fat (1g saturated fat), 108mg cholesterol, 1057mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 29g protein .

Reviews for Spicy Fresh Seafood Cioppino

Sort By :
MY REVIEW
mkaskela 123131
Reviewed Oct. 5, 2013

"Absolutely fabulous! Used cayenne pepper instead of crushed red pepper for a little kick."

MY REVIEW
jenny4b 182762
Reviewed Oct. 2, 2012

"I had never made Cioppino before so I didn't have anything to compare it to but I thought it was really good and it was so easy. Usually I try and follow the recipe the first time before tweaking it. But I was making this for my stepson so I left out the spinach and I also diluted the broth because I was afraid it might be to much tomato with the pasta sauce. So, I added a full can of chicken broth and probably 3/4 cup water instead of 1/4. It was a hit and I would definitely make it again."

MY REVIEW
linton 123129
Reviewed Aug. 1, 2011

"This was the Best I have ever made !!!!

This was very easy and delicious...just the right amount of heat ....Thanks for the recipe,this is a keeper !!"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.