• Accidental Cioppino

    1 vote
    Accidental Cioppino
    Prep: 30 min Cook: 45 min Servings: 8
    by The Accidental Chef
    20 recipes
    A great cioppino recipe with a distinct Italian flavor. This started out as sauce for lasagna. I had relatives from Canada coming over for dinner. I found out half way through the sauce, they had lasagna at my mother in law's the night before! She's not even Italian!!!


    • This is not really a traditional cioppino, I think it’s better with the Sausage & Fenell! It comes out more like a stew than a broth based soup.
    • Cioppino "Broth"
    • 2 Tbs evoo
    • 1 onion, chopped
    • 2 fennel bulbs, (white part only), chopped (Use the fennel fronds for garnish)
    • A hand full of dried basil
    • 2 bay leafs
    • 6 cloves garlic, put through garlic press or mince
    • 2 anchovy fillets
    • 2 cans of Italian tomatoes w/ juice
    • 2 cups red wine
    • 4 cups fish stock
    • Kosher salt, black pepper
    • 2 links Hot Italian Sausage, remove from casing & cook, drain grease.
    • A handful of capers
    • Seafood (you can use as much or as little as you like)
    • 1 lobster tail cut into pieces or several slipper lobsters
    • Crab legs or claws
    • 1/2 lb clams
    • 3/4 lb shrimp (peeled & cleaned)
    • 1/2 lb scallops (use your favorite kind, cut into pieces if needed)
    • 1 lb halibut or any white fish cut into pieces


    1. I start out by sauteing all the veggies in olive oil until soft then adding the anchovy.
    2. Add the red wine and simmer until it reduces by about half.
    3. Add the sausage, tomatoes, fish stock, & fennel simmer for 15 minutes.
    4. Put the base mixture in the blender & pulse until it has a thick consistent texture€, not too much, it should be thick and coarse.
    5. Put into large pot and add capers and season with salt & pepper.
    6. Continue to cook on very low flame, taking care to stir and scrape the bottom of the pot often€. Don'€™t let the tomato mixture stick to the bottom!
    7. When you're ready to eat, add the clams ad cook 5-10 minutes until they open. Stir in the other seafood and cook about 3-4 minutes. Top with some of the fennel fronds. Serve over pasta or with Italian crusty bread.

    Similar Recipes

    Leave a review or comment