Tested till perfect Cioppino
Photography by Yvonne Duivenvoorden


This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up al  the juice.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: March 2012

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1small sweet onionsweet onions, diced
  • 4 4cloves garlic, minced
  • 1/4 cup 1/4cupdry white wine
  • 1 cup 1cupbottled strained tomatoes, (passata)
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1 bottle (236 mL) 1bottle (236 mL)bottle clam juice
  • 8 oz 8ozshrimp, peeled and deveined
  • 8 oz 8ozscallopscallops
  • 8 oz 8ozfirm white fish filletwhite fish fillets, (such as cod or halibut), cut crosswise in strips
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In large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.

Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice; bring to boil. Reduce heat and simmer for 5 minutes.

Stir in shrimp, scallops and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.

Nutritional Information Per serving: about

cal 219 pro 29g total fat 5g sat. fat 1g
carb 11g dietary fibre 1g sugar 6g chol 109mg
sodium 438mg potassium 801mg

% RDI:

calcium 7 iron 22 vit A 4 vit C 13
folate 13
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