California Cioppino Recipe

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Best with Sunkist® Lemons
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A rich seafood stew, California Cioppino is easy to make and always delicious! Vary the seafood according to what is available, and serve in large bowls with sourdough bread on the side.


  • 1 large onion, chopped
  • 1 large sweet green bell pepper, chopped
  • 1/2 cup sliced celery
  • 2 medium garlic cloves, minced
  • 2 tsp. dried basil leaves
  • 1/3 cup olive or vegetable oil
  • 1 can (28oz.) Italian style pear or plum tomatoes, undrained
  • 2 cups dry white wine
  • 1 bottle (8 oz.) clam juice
  • 1 cup water
  • 1 can tomato paste
  • 2/3 cup chopped parsley
  • 1 tsp. salt
  • 1 bay leaf
  • 1 Sunkist® lemon, cut into cartwheel slices
  • 1 1/2 lbs. sea bass, halibut or other firm white fish, cut into 2 inch pieces
  • 12 hard shell clams, well scrubbed
  • 1/2 lb. bay scallops
  • 1/2 lb. medium to large shrimp, shelled and deveined
  • 1/2 Sunkist® lemon, juiced
  • 1 to 1 1/2 lbs. cooked crab legs, thawed if frozen, cut in 2 to 3 inch pieces and cracked (optional)

Instructions: (Makes 8 servings)

  • In a 6 to 8 quart saucepan, sauté the onion, green pepper, celery, garlic and basil in the oil until just tender.
  • Add the undrained tomatoes and break up with the edge of a large spoon. Stir in wine, clam juice, water, tomato paste, 1/3 cup of the parsley, salt and bay leaf and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
  • Add lemon cartwheel slices and sea bass, cook covered for 5 minutes. Add clams, scallops, shrimp and lemon juice and bring to a boil. Reduce heat to medium high, cover and simmer 5 minutes longer, or until fish is just cooked. Add crab and remaining 1/3 cup parsley, return to heat until warmed.
  • Remove the bay leaf. Serve with sourdough bread, if desired.