Mother's Cioppino

Photo: Oxmoor House

Yield: 8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 24%
  • Fat: 12.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.6g
  • Protein: 31g
  • Carbohydrate: 53g
  • Fiber: 9.8g
  • Cholesterol: 89mg
  • Iron: 9.3mg
  • Sodium: 1182mg
  • Calcium: 87mg


  • Crostini:
  • 1 (1-pound) loaf French bread baguette, cut into 16 slices
  • 1 tablespoon olive oil
  • Cioppino:
  • 2 teaspoons olive oil
  • 1/2 to 1 teaspoon crushed red pepper
  • 4 garlic cloves, finely chopped
  • 3 cups clam juice
  • 1 cup water
  • 1/2 cup finely chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
  • 16 littleneck clams
  • 16 small mussels, scrubbed and debearded
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 2 cups torn spinach


  1. Preheat oven to 350°.
  2. To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned.
  3. To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds. Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.) Add clams and mussels. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.) Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done. Stir in spinach. Serve with the crostini.
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