Seafood Cioppino Stew

  • 450 grams cod fish (or other white meat fish)
  • 5 mushrooms
  • 1 carrot
  • 1 onion
  • 1 green bell pepper
  • 300 grams clams
  • 300 grams shrimps
  • 150 grams crab meat
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper powder
  • 1 can (about 400 grams) canned tomato puree
  • 500 ml chicken stock
  • 1/2 teaspoon oregano leaves
  • Some parsley

Serves: 6


  1. Cut cod fish, onion and green pepper into pieces. Cut mushrooms into half and carrot into slices.
  2. Put mushrooms, carrot, onion, green pepper, minced garlic, tomato paste, Oregano leaves and clear broth into wok. Cover the wok and boil it. After boiling, turn to a small heat to cook for 40 minutes (until all ingredients soften).
  3. Turn to medium heat. Then, add in cod fillets, clams, shrimp and crab meat, wait until all cooked (about 5 to 8 minutes). Adding salt and black pepper seasoning. Off the fire.
  4. Garnish with Basilio leaves before serve to dish.


Do you know?

The dish name “Cioppino” is a dialect from Northern Italy meaning “to chop” or “chopped,  which described the process of making the stew by chopping up various leftovers of the day’s catch. It is created by Italian immigrants fishermen in San Francisco in the 1880s. Locals often enjoy the stew with pasta or crusty bread.