olive oil

CT LIVE!: Cioppino – A Summer to Fall Recipe


  • 1 head Garlic
  • 4 Shallots
  • 2 heads of Fennel
  • 1 pound Chorizo Sausage, cubed
  • (4) 32 ounce cans Ground Whole Tomatoes
  • (2) 32 ounce cans Tomato Juice
  • 2 cups Clam Juice
  • A pinch of Saffron
  • 1 tablespoon Black Pepper
  • ¼ cup Olive Oil
  • 1 cup White Wine

Sweat the fennel, onion and garlic with the olive oil. Add the Chorizo and cook for about 10 minutes. Add white wine, ground whole tomatoes, tomato juice, clam juice, black pepper and saffron. Bring to a boil and simmer for 3 hours, stirring occasionally.

  • 6x Mussels
  • 5x Clams
  • 2x Shrimp
  • 1x U10 Scallop
  • Half Lobster Tail

In a saute pan, heat 1 tsp of olive oil, garlic and shallots on medium heat; add all seafood. Ladle 2 cups of Cioppino broth into pan. Cover and cook 8-10 minutes. Check to make sure all clams and mussels have opened. We serve this dish as is, but you can add rice or pasta if you wish.

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