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A white bowl filled with Cioppino.

Lindy’s Cioppino

Lindy’s Cioppino is actually a combination of two of my favorite seafood stews, Cioppino and Bouillabaisse. While many of the ingredients are the same, many are not, so I picked and chose what I liked about each and put them together for this delicious filling fish stew.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Fish & Seafood, Main Course
Cuisine American, Italian
Servings 4
Calories 309 kcal


  • ¼ cup extra virgin olive oil
  • 1 celery stalk diced
  • 1 medium onion diced
  • 1 leek cleaned, cut in half and then thinly sliced
  • 1 clove garlic minced
  • ¼ cup chopped fennel
  • ½ teaspoon dried thyme
  • ½ bay leaf
  • 1 cup dry white wine or white vermouth
  • 2 cups crushed tomatoes with juice
  • 1 cup bottled clam juice or Lindy's Fumet
  • Large pinch red pepper flakes
  • Pinch of saffron threads
  • Salt and pepper to taste
  • 12 whole mussels or clams or splurge and use both cleaned
  • 12 whole raw medium shrimp shelled and deveined, tails left on
  • ½ pound bay scallops
  • 1 Dungeness crab cleaned, broken into pieces and cracked or lobster cut into pieces, or other crab if you have a local favorite
  • 1 pound snapper halibut, cod or other white fish, cut into bite-sized pieces
  • Minced parsley


  • In a large saucepan or Dutch oven, heat the oil; add the celery, onion, garlic, leek, fennel, thyme, and bay leaf. Saute 5 minutes.
  • Add the wine and reduce by half (about 3 minutes); add the tomatoes, clam juice, saffron, red pepper flakes, salt, and pepper. Simmer on medium-low heat for 20 minutes.
  • Add the mussels or clams (or both); remove them to a bowl as they open. This keeps them from overcooking. Discard any shellfish that do not open.
  • Add the rest of the seafood and cook until the shrimp is pink, scallops are opaque, crab is hot and the fish is cooked. Divide the shellfish between 6 heated bowls; ladle the stew over; top with parsley and serve with a loaf of good garlic bread. and a nice bottle of Zinfandel or Chianti. (In Italy many fish stews are served over a garlic crostini, you can do that too with this if you so desire).


Serving: 1gSodium: 654mgFiber: 2gCholesterol: 79mgCalories: 309kcalPolyunsaturated Fat: 9gSaturated Fat: 2gFat: 12gProtein: 32gCarbohydrates: 13g
Keyword Cioppino, fish stew, fresh fish stew
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