Cioppino (Fisherman’s Stew)

Brimming with fresh seafood in a tomato and wine broth. Cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew.



  • 6 tablespoons extra-virgin olive oil, divided
  • 2/3 cup finely chopped shallots, from about 3 shallots
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
  • 1 (28 oz) can crushed tomatoes
  • 2 (8 oz) bottles clam juice
  • 2 teaspoons sugar
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
  • 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1-1/2 pounds (about 18) littleneck clams, scrubbed
  • 1-1/2 pounds extra large raw shrimp, peeled and deveined
  • Fresh chopped Italian parsley, for garnish (optional)

For full recipe and directions visit:

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