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Seafood Cioppino

This is my husband, Howard's delicious San Francisco style seafood stew. You can change the seafood quantities according to what is fresh.

Course Main Course
Cuisine American, Italian
Keyword clams, crab, fish, seafood stew, soup, tomato broth
Servings 10


  • 3/4 cup butter
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 1 bunch fresh parsley chopped
  • 2 14.5 oz cans stewed tomatoes
  • 2 14.5 oz cans chicken broth
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1.5 cups good white wine
  • 1 cup water
  • 1.5 cups crab meat
  • 1.5 lbs large shrimp de-shelled and cleaned
  • 1.5 lbs bay scallops
  • 1.5 lbs cod fillets cubed
  • 24 small clams
  • 1/4 cup Pernod Liqueur


  1. Over medium-low heat melt butter in a large stockpot, add onions and garlic. Cook slowly, stirring occasionally until onions are soft.

  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 30 minutes

  3. Stir in the shrimp, scallops, clams, fish, and crabmeat. Pour in Pernod. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls. Sprinkle with chopped parsley. Serve with warm, crusty bread!