Cioppino (seafood soup)

Cioppino (seafood soup)
  • 30

    min prep time
  • 30

    min cook time
  • 4-6



  • 1/4 cup olive oil
  • 12 ounces halibut, trimmed and cut into 2-inch pieces
  • A pinch of salt
  • 4 cloves garlic, minced
  • 100 ml dry white wine
  • 1 648ml jar of Stefano Marinara sauce
  • 1/2 tsp pepperoncino flakes
  • 2 dozen littleneck clams, scrubbed
  • 2 lb mussels, scrubbed
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp chopped fresh Italian parsley


  1.  Pour olive oil into large pot over medium-high heat.
  2.  Slip the halibut into oil, season with salt and brown on all sides, about 3-4 minutes in all. Remove halibut onto a plate.
  3.  Add the garlic to the pot. Cook, stirring occasionally, until garlic is softened, about 5 minutes. Add white wine and cook until the wine is reduced by half.
  4.  Add the Stefano Faita Marinara sauce. Sprinkle in the pepperoncino and continue to let simmer for 5 minutes.
  5.  Return the fish to the pot and cook for 2 minutes.
  6.  Add the clams, cover the pot, and simmer until the clams begin to open, about 4-5 minutes.
  7.  Add the mussels, cover and cook until they begin to open, another 2 minutes.
  8.  Finally, add the shrimp. Simmer, uncovered, until the shrimp are just cooked through, about 4-5 minutes. 
  9.  Stir in parsley and serve in warm bowls.