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This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and broccoli florets.

Порций: 2


Cost per serving $15.53 view details


  1. Peel and devein shrimp, if scallops are very large cut into 1 inch pieces.
  2. I like to shuck the clams and give them a rinse just before cooking. If you don’t do that and steam the clams open, be careful adding salt. If using lobster tail, split down the middle and pull out of shell except for the very end. Cook attached to shell for flavor. You want the seafood to be around the same thickness for even cooking. If adding a large tail, either cut them lengthwise into thinner pieces or start cooking them first before adding the rest.
  3. Heat a large pan and add oil. Add Garlic when oil is hot but not smoking. If oil smokes discard and let pan cool a bit and start again. Add seafood, shells on bottom and lay the fish on top.
  4. Add white wine and cover for a minute. cook about two minutes uncovered.
  5. During that time add the dried herds and half the parsley. Mix well and add marinara sauce. Cover and cook until ready.
  6. Serve over linguine and garnish with remaining parsley.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1277g
Recipe makes 2 servings
Calories 1383  
Calories from Fat 286 21%
Total Fat 32.19g 40%
Saturated Fat 5.85g 23%
Trans Fat 0.0g  
Cholesterol 356mg 119%
Sodium 2641mg 110%
Potassium 3381mg 97%
Total Carbs 137.52g 37%
Dietary Fiber 11.8g 39%
Sugars 26.32g 18%
Protein 117.56g 188%
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  • Foodessa
    Your Ciopino dish looks and sounds amazingly appetizing.

    I'd pull up a chair at your table any day ;o)

    Flavourful wishes,


    • A.L. Wiebe
      10 марта 2011
      John, I've seen a lot of recipes for Cioppino, but none have appealed to me enough to want to even try it....until now, that is. Thanks for this, and keep the recipes coming!

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