Cioppino Recipe serves: 6
Prep Time 15 Minutes
Cook Time 40 Minutes



  • 1 cup dry white wine [or chicken broth]
  • 24 24 clams
  • 24 24 mussels, well scrubbed
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 cup finely chopped fennel
  • 1/4 cup dry vermouth
  • 2 cups seafood stock or clam broth
  • 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 1/2 lb. uncooked large shrimp, peeled and deveined
  • 2 lbs. red snapper, halibut or cod fillet, cut into bite-size pieces


  1. Bring wine to a boil over high heat in 8-quart stockpot. Stir in clams and cook covered 5 minutes. Add mussels and cook covered 5 minutes or until shells open. Remove clams and mussels; strain liquid. Discard any unopened shells. Set aside clams, mussels and reserve liquid.
  2. Heat olive oil in same stockpot over medium-high heat and cook fennel, stirring occasionally, 3 minutes. Stir in vermouth and cook 1 minute. Stir in reserved liquid, stock and Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes.
  3. Stir in shrimp and cook 3 minutes. Stir in snapper and cook 1 minute or until shrimp turn pink and snapper flakes with a fork. Return mussels and clams to stockpot; heat through. Serve, if desired, with bruschetta or crusty Italian bread.
  • TIP: Arrange coffee filter in strainer if you don't have a fine strainer.
  • TIP: To make Bruschetta, slice a bauguette, brush with olive oil and grill or bake until golden, then rub with a clove of garlic.

Advanced Recipe Search