Monterey Bay Red Cioppino

Jenn’s Recipes Made Easy!
Seafood Stew
5 from 1 vote
Course Dinner, Game Day, Holiday, Soup
Cuisine American, Italian


Dutch Oven




  • lbs. skinless cod ( or any firm white fish) cut to 1 -1½ in. pieces
  • 1 lb. extra large shrimp (21-25 per pound)
  • 12 oz Large Scallops cut in half horizontally, tendons removed
  • 3 Tbsp. Extra Virgin Olive Oil
  • ½ cup Fresh Basil
  • ¼ cup Dry sherry
  • 3 Garlic Cloves minced
  • 2 tsp. Worcestershire sauce
  • 2 8 oz bottles Clam Juice
  • 1 12 in. French Baguette sliced and toasted
  • lemon or lime wedges if desired



  • Heat oil in Dutch Oven over medium heat until shimmering.
    Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.
  • Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.
  • Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.


  • To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.
  • Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.
  • Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.
  • Remove from heat and let sit, covered another 8 minutes.
  • Serve with toasted baguette slices and lemon/lime wedges.


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7 months ago

Looks again very yummy!

6 months ago

Cippiono is one of my favorite restaurant dishes. Haven’t tried it at home but will give your recipe a try.

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