Mark Boughton
  • Yield: 4 to 6 servings
  • Prep: 5 mins
  • Cook: 30 mins

The base for the soup can be made ahead of time, and the seafood added to the hot base and cooked to completion just before serving. Cioppino is not one of those soups that tastes better the next day. Adapted from a recipe by Executive Chef Romero Miraflor, of Spenger's Fresh Fish Grotto, Berkeley, Calif., whose original version includes ¼ pound calamari. If using, add at the end to avoid overcooking.


1tablespoon vegetable oil
1pound Manila clams
1pound black mussels
4-- crab legs
2tablespoons chopped garlic
1/4-- onion, thinly sliced
1/4cup chopped bell peppers (red, yellow or green)
1/2cup diced tomatoes
3/4pound medium shrimp
1/2cup red wine
1 1/2cups hearty lower-sodium tomato sauce
1 3/4cups lower-sodium chicken or fish stock or broth
1/2teaspoon salt
1tablespoon chopped fresh basil
1/2teaspoon crushed red pepper flakes
1/2teaspoon oregano
1/4teaspoon Freshly ground black pepper


  1. Heat oil in a large sauté pan and add clams, mussels and crab. Cook, covered, 1 to 2 minutes.
  2. Add garlic, onions, chopped peppers, tomatoes and shrimp. Add red wine and deglaze pan by scraping bottom to loosen browned bits. Add tomato sauce, chicken stock, basil, salt, pepper flakes and oregano. Cover and cook until shellfish are done and shells have opened.
  3. Serve in large pasta bowls with garlic bread or San Francisco sourdough bread.

Nutritional Info *per serving

  • Calories 620
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 280mg
  • Sodium 2060mg
  • Potassium 950mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 20g
  • Protein 73g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 80%
  • Calcium 40%
  • Iron 110%