Photograph by Chanel Murphy

Photograph by Chanel Murphy

Cioppino is an Italian-American fish stew originating in San Francisco, California. This recipe is My Fabulous Food’s version of this famous stew. I’m a huge seafood lover, so I added all of my favorite seafood in this stew.

Cooking Time/Preparation: 1 Hour

Serves: 4


  • 3 tablespoons of avocado oil (or olive oil; avocado oil is preferable for high heat cooking)

  • 1 large yellow onion, chopped

  • 1 large green bell pepper, chopped

  • 4 large garlic cloves, finely chopped

  • 1 bay leaf

  • 1 ½ teaspoons of Alderwood Smoked Sea Salt by My Fabulous Food

  • 2 teaspoons of Citrus-Infused Salt Free Seasoning by My Fabulous Food

  • ¼ teaspoon crushed red pepper flakes

  • 1 (28-ounce) can of crushed tomatoes

  • ¾ cups white cooking wine

  • 4 cups chicken broth

  • Seafood of your choice: I used 2 split lobster tails, 1 pound of snow crab, ½ pound mussels, ½ pound of Argentina shrimp, ½ pound of large sea scallops

  • ½ cup of fresh Italian parsley, chopped

  • Lemon slices for garnish


1.     Heat oil in a large pot, such as a Dutch oven, over medium-high heat.

2.     Add onion, green bell pepper, garlic, bay leaf, and seasoning.  Sauté for 7 minutes.  

3.     Add tomatoes, white wine, and chicken broth.  Bring to a boil.

4.     Reduce heat to medium and simmer for 15 minutes, stirring occasionally.

5.     Add lobster, crab, and mussels, and simmer for 5 to 10 minutes.  Discard any unopened mussels.

6.     Season scallops and shrimp and add to the stew.  Simmer until cooked thoroughly- approximately 5 additional minutes. 

7.     Discard bay leaf.

8.     Separate into bowls and garnish with chopped parsley and lemon slices.

9.     Serve with toasted baguette.

Dinner, SeafoodChanel Murphy