Cioppino Pasta Recipe

Cioppino Pasta Recipe

8 servings



1 cup each: chopped green bell pepper, onion, mushrooms

4 cloves garlic, minced

1 tablespoon olive oil

3 cups chopped tomatoes

1/2 cup dry white wine or clam juice

1 tablespoon tomato paste

2 tablespoons chopped parsley

2 teaspoons each: dried oregano and basil leaves

1 teaspoon ground turmeric

8 ounces each: sea scallops, cubed crabmeat

4 ounces halibut or haddock, cubed

12 mussels in the shell, scrubbed

1/2 teaspoon each: salt, pepper

12 ounces fettuccine, cooked, warm


Saute bell pepper, onion, mushrooms, and garlic in oil in large saucepan until onion is tender, about 5 minutes. Stir in tomatoes, wine, tomato paste, and herbs, heat to boiling. Reduce heat and simmer, covered, 5 minutes, simmer, uncovered, until mixture is thickened to desired consistency, about 20 minutes, adding seafood during last 10 minutes of cooking time. Discard any mussels that have not opened. Stir in salt and pepper. Toss with fettuccine.

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