According to legend, Portuguese and Italian immigrants who settled in the San Francisco Bay area created cioppino (chuh-PEE-noh).

Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.7g
  • Carbohydrate: 14.8g
  • Fiber: 2.4g
  • Cholesterol: 54mg
  • Iron: 4.5mg
  • Sodium: 594mg
  • Calcium: 90mg


  • Stock:
  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups sliced celery
  • 3/4 cup sliced carrot
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 onion, peeled and quartered
  • 8 thyme sprigs
  • 1 bunch parsley
  • 1 pound fish bones
  • 5 cups water
  • Soup:
  • 2 tablespoons olive oil
  • 1 cup finely chopped carrot
  • 1 1/2 cups thinly sliced onion
  • 4 garlic cloves, minced
  • 2 cups chopped seeded peeled tomato
  • 2 tablespoons tomato paste
  • 1/2 teaspoon saffron threads, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup pinot noir or other spicy dry red wine
  • 30 mussels (about 1 1/4 pounds), scrubbed and debearded
  • 3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 6 lemon wedges


  1. To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add celery and next 4 ingredients (through quartered onion); sauté 4 minutes. Add thyme, parsley, and bones. Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
  2. To prepare soup, wipe pan dry with a paper towel. Heat 2 tablespoons oil in pan over medium-high heat. Add 1 cup carrot, sliced onion, and 4 garlic cloves; sauté 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute. Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells. Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme. Serve immediately with lemon wedges.
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