Spooniful Recipes: Cioppino

SpoonFed: Via Saveur

Lisa Schroeder shares her Cioppino recipe from her debut cookbook,Mother’s Best; an international collection of comfort food recipes. This tomato-based seafood dish is believed to have originated in San Francisco. Whether calamari or clams make your heart sing, doctor this stew to make it your very own.

Chef Lisa Schroeder is a member of the SAVEUR Tastemakers, a group of 20 hand-selected chefs from across the country.


¼ cup olive oil

2 tsp. finely chopped garlic
1 tsp. crushed red pepper flakes
4 cups tomato-basil pasta sauce
1½ cups fish stock or bottled clam juice
2 tbsp. finely chopped fresh Italian parsley
¼ teaspoon dried thyme
¼ teaspoon dried basil
16 little neck or other clams, soaked and rinsed
16 mussels, scrubbed clean and debearded
12 large shrimp, peeled and deveined
1 pound non-oily fish fillets (such as cod, red snapper or flounder), cut into finger-size strips or chunks
½ cup dry white wine, such as chardonnay, pinot grigio or sauvignon blanc
1 tsp. salt
½ tsp. freshly ground black pepper
3 cups washed spinach leaves
Crostini, for garnish


1. Place a large, 12- to 14-inch skillet over medium-high heat for several minutes. When hot, add the olive oil, garlic, and crushed red pepper flakes and cook just until the garlic softens slightly, 1 minute, but do not let it brown. [...] read more