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Cioppino-Style Soup

This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    6 servings (2.50 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 carton (32 ounces) vegetable stock
  • 1 cup dry red wine
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 cod fillets (6 ounces each), cut into 1-inch pieces
  • 1/3 cup chopped fresh parsley
  • Shredded Parmesan cheese, optional

Directions

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
  • Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.

Not sure which brand of frozen fish to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.

https://www.tasteofhome.com/article/best-frozen-fish-fillets/

Nutrition Facts
1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews

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Average Rating:
  • Gary
    Feb 25, 2021

    I am a huge cioppino fan. This is the next thing to full fledged cioppino stew. In addition to great flavor, it is easy to make. While I have used crab meat before, I prefer to use bay scallops.

  • Virginia
    Feb 24, 2021

    This is one the best recipes I’ve ever made and eaten! The first time I made it I used shrimp, scallops and rock fish. Tonight I made it with shrimp, scallops and rock fish. Served it with crustinis for dipping or tear up like croutons. Thanks for a great recipe!

  • sushan
    Jan 24, 2019

    nice

  • Sarah
    Jul 25, 2018

    Boy, oh, boy! This recipe is delicious! I wasn't sure what to expect - but I was pretty blown away at how flavorful the broth was. The fish was tender and a perfect amount -- not too little or too much. Next time I make this - I'm going to serve it with crostini. Thanks for your recipe, Nancy!

  • Sarah
    Jul 25, 2018

    Boy, oh, boy! This recipe is delicious! I wasn't sure what to expect - but I was pretty blown away at how flavorful the broth was. The fish was tender and a perfect amount -- not too little or too much. Next time I make this - I'm going to serve it with crostini. Thanks for your recipe, Nancy!