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Cioppino Yum
This is a very "hands on" presentation. Tell your guests to dress accordingly, and have lots of napkins handy.

Of course nothing is better than fresh, but frozen bags of mixed shellfish are pretty good. They are a convenient and economical option for most of your shellfish. An example is Costco frozen "Premium Seafood Medley" which comes in 2.5lb bags.

Permission to use this recipe is withdrawn for anyone who omits the Dungeness crab. There are those who claim it is an optional ingredient in cioppino. We refer to those people as "wrong". If you're fond of one particular shellfish (like crab or shrimp) feel free to add more "to taste".
Main Ingredients
Other Shellfish
Main Ingredients
Other Shellfish
  1. Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
  2. Boil & drain linguini, set aside and keep warm
  3. Add the wine
If using Bag O'Shellfish (adjust times if still frozen)
  1. Add the wine and all the clams and mussels from the bag, and cover. Steam medium-high about 5 minutes.
  2. Add crab and any extra shrimp, and simmer for about 5 minutes
If using Live Shellfish
  1. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
  2. Add the mussels, cover and steam until they just start to open, about 2 minutes.
  1. Add cioppino sauce, Worcestershire and saffron and bring to a simmer.
  2. Add remaining seafood and simmer about 5 more minutes
  3. Gently stir in the white fish and the rest of the bag o' shellfish, return to simmer until the fish is just cooked through.
  1. Place linguini in individual bowls and ladle the cioppino over the pasta. Have tools to crack shells, and lots of napkins! Try to make sure everybody gets a good amount of the crab! Sourdough bread is a great accompaniment. Set out a community bowl for the shells, which will make a great seafood stock.
Recipe Notes

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