Spicy Fresh Seafood Cioppino Recipe

4.5 3 5
Spicy Fresh Seafood Cioppino Recipe
Spicy Fresh Seafood Cioppino Recipe photo by Taste of Home
Publisher Photo

Spicy Fresh Seafood Cioppino Recipe

Read Reviews
4.5 3 5
Publisher Photo
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, Washington
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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

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.
Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
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).
Originally published as Fresh and Spicy Cioppino in Taste of Home August/September 2011, p78

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.

  • 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
  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).
Originally published as Fresh and Spicy Cioppino in Taste of Home August/September 2011, p78

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MY REVIEW
mkaskela User ID: 6061564 123131
Reviewed Oct. 5, 2013

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

MY REVIEW
jenny4b User ID: 5323220 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 User ID: 1286996 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 !!"

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