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Sardine Factory Cioppino

James Carrier
Yield Makes 6 servings
Notes: This is a streamlined version of chef Bert Cutino's cioppino from the Monterey, California, restaurant he cofounded. Have the crabs cleaned and cracked at the seafood market. If desired, ask for the crab butter; press it through a fine strainer and stir it into the broth just before adding the fish in step 2.


  • 1 tablespoon olive oil
  • 1 cup chopped onion (5 oz.)
  • 1 tablespoon minced garlic
  • 2 cups dry white wine
  • 1 pound firm-ripe tomatoes, rinsed and chopped, or 1 can (14 1/2 oz.) diced tomatoes
  • 1/2 cup tomato paste
  • 2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • Salt
  • 1 pound firm, white-fleshed fish such as halibut
  • 1/2 pound (26 to 30 per lb.) shelled, deveined shrimp
  • 1/2 pound scallops (1 1/2 in. wide)
  • 1 cooked Dungeness crab (2 lb.), cleaned and cracked
  • 1 1/2 pounds clams in shells (1 to 1 1/2 in. wide), suitable for steaming
  • 1/4 cup chopped parsley
  • 1 loaf (1 lb.) crusty bread
  • Lemon wedges

Nutrition Information

  • calories 532
  • caloriesfromfat 15 %
  • protein 48 g
  • fat 8.8 g
  • satfat 1.5 g
  • carbohydrate 51 g
  • fiber 4.9 g
  • sodium 896 mg
  • cholesterol 136 mg

How to Make It

  1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 3 to 5 minutes. Add wine, tomatoes (with their juice if canned), tomato paste, basil, and pepper; bring mixture to a boil over high heat, then reduce heat and simmer, stirring often, for 10 minutes. Add salt to taste.

  2. Meanwhile, rinse and drain fish, shrimp, scallops, and crab; cut fish into 1- to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops, and clams into tomato broth; cover and simmer just until fish, shrimp, and scallops are opaque but still moist-looking in center of thickest part (cut to test) and clams have popped open, 7 to 9 minutes. Discard any clams that don't open. Add crab and press gently to immerse in broth; cover and cook just until hot, 2 to 3 minutes.

  3. Ladle cioppino into wide bowls and sprinkle with parsley. Serve with bread and lemon wedges.