Photo: Oxmoor House
8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Mother's Bistro and Bar, Portland, Oregan

Ratings & Reviews

mscocinera's Review

November 03, 2010
I altered the recipe and it came out fantastic. I added a handful of small scallops. I also used 2 cups of fish stock from the fish market and then one cup of canned clam juice, instead of the three cups of clam juice. I also substituted dried herbs.

RubyAlex's Review

November 11, 2012

LouLouBrownie's Review

September 20, 2012
Delicious! I'm just getting into seafood and I loved this and the variety it offered. My step-Dad loved it too and was glad to have it for his birthday dinner. Made it with Cooking Light's baguette recipe.

ect1976's Review

January 30, 2010
This was delicious...even as leftovers the next day! I used frozen scallops, cod, and shrimp. Once I added the frozen seafood, it only had to cook for 5-6 minutes. This made it delicious, fast, and easy! I will make this again. Easy weeknight meal, but also good enough to serve for guests.