How to Make Cioppino | Giant Eagle

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft, about 5 minutes.

Stir in the crushed tomatoes, fish stock, and white wine. Bring to a simmer.

Add the dried oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to let the flavors meld.

Add the crab legs, shrimp, mussels, clams, and fish fillets to the pot.

Cover and cook for about 10-15 minutes, or until the shellfish have opened and the fish is cooked through.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Equipment Needed

Spice Level:

Dietary