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Cioppino… A New Year’s Tradition


  • 1 large onion, chopped
  • 2 large shallots, chopped
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1 can tomato paste
  • 1 14oz. can diced tomatoes
  • 1 14oz. can crushed tomatoes
  • 2 cups Sauvignon Blanc
  • 4 cups seafood stock
  • 1 bay leaf
  • 1 lb clams
  • 1 lb mussels
  • 1 lb large shrimp
  • 1 lb bay scallops
  • 1 lb salmon fillets, cut into 2” pieces
  • 1 bunch fresh parsley, chopped

Cooking Instructions:

  • In a large soup pot, heat a couple tablespoons of olive oil over medium heat. Add the onion and shallot and sauté until translucent, about 8-10 minutes.
  • Add the garlic and red pepper flakes and sauté another 3 minutes, until garlic is fragrant.
  • Stir in the tomato paste, combining well and cooking about 2 minutes. Add the white wine and reduce 5 minutes.
  • Pour in the tomatoes and seafood stock. Add the bay leaf. Cover and bring to a simmer.
  • Reduce heat to a low simmer, and cook for at least 30 minutes, allowing flavors to blend.
  • Meanwhile, rinse and clean all your seafood. Peel the shrimp and de-beard the mussels, scrubbing both them and the clams.
  • Add the clams and mussels to the broth first, then cover. When they just begin to open, add the remaining seafood. Cook another 5 minutes, stirring gently, until the all the fish is cooked through.
  • Season the soup to taste with salt and pepper and top with the chopped parsley.
  • Serve with a crisp salad with blue cheese dressing and enough warm sourdough bread to soak up every last drop of soup! Enjoy!

Recipe Notes

We know New Year’s has come and gone, but there is no reason you can’t give this festive seafood stew a try anytime. With friends toasting good ol’ times or just for a family dinner, this is a wonderful dish perfect for January’s chilly weather. (Serves 6)

Suggested Wine Pairing

Sauvignon Blanc

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