Recipe from Oxmoor House

More From Oxmoor House


  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 3/4 cups chopped fennel bulb (about 1 small bulb)
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon saffron threads
  • 1/4 teaspoon crushed red pepper
  • 3 (14 1/2-ounce) cans diced tomatoes, undrained
  • 1 cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 2 pounds small clams in shells (about 24), scrubbed
  • 1 pound mussels (about 16), scrubbed and debearded
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces lump crabmeat, shell pieces removed


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.
  2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cioppino Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy