You are here: Home » Recipes » Cioppino Cioppino Recipe by RelishKitchen Tested Yield 4 to 6 servings Prep 5 mins Cook 30 mins A classic Italian fresh seafood stew to warm up a chill night. Mark Boughton PrintEmail 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. Ingredients 1 tablespoon vegetable oil1 pound Manila clams1 pound black mussels4 -- crab legs2 tablespoons chopped garlic1/4 -- onion, thinly sliced1/4 cup chopped bell peppers (red, yellow or green)1/2 cup diced tomatoes3/4 pound medium shrimp1/2 cup red wine1 1/2 cups hearty lower-sodium tomato sauce1 3/4 cups lower-sodium chicken or fish stock or broth1/2 teaspoon salt1 tablespoon chopped fresh basil1/2 teaspoon crushed red pepper flakes1/2 teaspoon oregano1/4 teaspoon Freshly ground black pepper Instructions Heat oil in a large sauté pan and add clams, mussels and crab. Cook, covered, 1 to 2 minutes. 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. Serve in large pasta bowls with garlic bread or San Francisco sourdough bread.