Cioppino in 15 Minutes
Grab a bib! Cioppino can be messy because the shellfish is served in the shell. The cod, mussels, shrimp, crab claws and wine make this rustic soup really special. And it’s ready in 15 minutes.
Cioppino is the perfect soup for me. Any day. There’s nothing like a big bowl of shellfish to make me happy.
If you’ve never had it before, Cioppino is an Italian American soup that originated in San Francisco. It typically contains some kind of white fish and loads of shellfish still in the shell. You’re going to need extra napkins with this because it’s messy to eat. But so fun!
Cioppino also contains wine. I’ve seen recipes with red wine and some with white. I like to go with red because it really boosts the tomato flavor in the broth. Then the soup is typically finished with fresh herbs. Either basil or Italian parsley or both.
The SouperTip for this quick Cioppino recipe: Fresh herbs make the soup so delicious so quickly. Fresh herbs bring so much flavor to any dish. With soft herbs like basil and parsley, it’s best to add them at the very end, like a garnish on top. But they’re not just there to be pretty. The steam from the hot soup blows through them and picks up their fragrance. Your nose then gets a fresh blast of herbs with the rich soup smells. I dare you to smell that and not instantly plunge crusty bread deep into the bowl. And then into your mouth, of course.
I just know you’re gonna love this Easy Cioppino recipe!
Cioppino soup is so indulgent and this version only takes 15 minutes.
- 2 (8oz.) bottles clam juice
- 1 (28 oz.) can petite diced tomatoes
- 1 Tbsp. olive oil
- 1 small onion
- 2 poblano peppers (or use 1 large bell pepper)
- 2 garlic cloves
- 1/2 tsp. dry basil
- 1/8 tsp. dry oregano
- 1/4 tsp. coarse black pepper
- 1/8 tsp. salt
- 1 cup dry red wine
- 1/2 lb. cod
- 1/2 lb. live mussels (buy them already debearded and cleaned)
- 3/4 lb. deveined large shrimp with shells on
- 4 fully cooked crab claws, sometimes called cocktail claws (for garnish)
- 12 fresh basil leaves (for garnish)
- Pour clam juice and diced tomatoes into a large microwave-safe bowl. Heat on high for 5 minutes.
- Meanwhile, heat oil in a large pot or Dutch oven over medium heat while you chop onion. Add onion to pot. Seed, core and chop poblano peppers and add to the pot. Peel and finely chop garlic. Add to pot along with dry basil, oregano, black pepper and salt. Stir then add wine. Increase heat to high and bring to a simmer.
- Pour hot clam broth mixture into pot. Cover and bring to a boil. Reduce heat to a simmer.
- While the soup is heating, cut cod into 1-inch pieces. Rinse mussels in cold water. Once the soup is simmering, add cod and mussels. Cook until mussels are open and the fish is cooked through, about 3 minutes. Add shrimp and stir occasionally until all are pink. Ladle into large bowls and top each with a cooked crab claw and a few fresh basil leaves.