This easy and flavorful fish and vegetable stew is a traditional favorite in San Francisco, where it was created by Italian immigrants.

Prep and Cook Time 30 minutes


Makes 4 servings


1 teaspoon olive oil
1 large onion, chopped
1 cup sliced celery (with celery tops)
1 clove garlic, minced
4 cups water
1 tablespoon salt-free dried Italian seasoning
1 fish-flavored bouillon cube
1/4 pound cod or other boneless mild-flavored fish fillets
1 large tomato, chopped
1 can (10 ounces) baby clams, rinsed and drained (optional)
1/4 pound small raw shrimp, peeled and deveined
1/4 pound raw bay scallops
1/4 cup flaked crabmeat or crabmeat blend
2 tablespoons fresh lemon juice


  1. Heat olive oil in large saucepan over medium heat until hot. Add onion, celery and garlic. Cook and stir 5 minutes or until onion is soft. Add water, Italian seasoning and bouillon cube. Cover and bring to a boil over high heat.
  2. Cut fish into 1/2-inch pieces. Add fish and tomato to saucepan. Reduce heat to medium-low; simmer about 5 minutes or until fish is opaque. Add clams, if desired, shrimp, scallops, crabmeat and lemon juice; simmer about 5 minutes or until shrimp and scallops are opaque.

Nutritional Information

Serving Size: 1-3/4 cups cioppino
Calories 122
Calories from Fat 18 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol 75 mg
Carbohydrate 8 g
Fiber 2 g
Protein 18 g
Sodium 412 mg

Dietary Exchange

Vegetable 1-1/2
Meat 2

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