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.
- 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 the 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.