Oscar's Cioppino with Bruschetta

Photo: jumpintocook

This recipe comes from Executive Chef Oscar Montejano at Queen City Grill in downtown Seattle. Chef Oscar was featured in Celebrated Chefs v.3.

Yield: 4 servings
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  • 2 tablespoon(s) olive oil
  • 1 shallot diced
  • 2 scallions diced
  • 1 leek split, cleaned & diced
  • 1 tablespoon(s) garlic minced
  • 1 whole(s) Dungeness Crab cooked, cleaned & portioned
  • 8 ounce(s) Manila Clams scrubbed
  • 8 ounce(s) mussels live, scrubbed & debearded
  • 5 ounce(s) King, Coho or Chinook Salmon
  • 5 ounce(s) Halibut skinned, cut into 8 pieces
  • 8 whole(s) shrimp (16/20) peeled & deveined
  • 1 cup(s) dry vermouth
  • 3 cup(s) tomato sauce top-quality or homemade
  • 1 cup(s) fish stock
  • 5 ounce(s) Ahi tuna skinned, cut into 8 pieces
  • 2 tablespoon(s) fresh basil minced
  • 1 tablespoon(s) fresh oregano minced
  • 1 tablespoon(s) fresh flat-leaf parsley minced


  1. Heat the olive oil in a large pot over medium heat and add the shallot, scallions, leek and garlic. Cook, stirring often until tender and aromatic, 3-4 minutes. Add the crab, clams, mussels, salmon, halibut and shrimp. Cover the pot and cook until the clams and mussels have opened, shaking the pot gently a few times, 5-7 minutes. Add the vermouth and cook for 1-2 minutes, then add the tomato sauce, diced tomato and fish stock. Cover and simmer gently until the sauce has thickened slightly, 5-7 minutes. Remove the lid, add the tuna, basil, oregano, parsley and a good pinch of salt and pepper, stirring them gently into the cioppino. Ladle immediately into shallow bowls distributing seafood as evenly as possible. Serve with bruschetta.
September 2013

This recipe is a personal recipe added by jumpintocook and has not been tested or endorsed by MyRecipes.

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