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Cioppino Seafood Stew Recipe

When I make my Pizza Sauce, I always have some leftover. It does keep in the fridge and can make it until I make another pizza, but I also enjoy trying to make other things with it. For this recipe, I turn it into the traditional Italian seafood stew, cioppino (pronounced with a "ch").

For the one pound of seafood, my favorite go-to comes from Trader Joe's. They have a perfect frozen mix of seafood (shrimp, scallops, and fish) that go perfectly with this recipe. If you want to keep it vegan, just substitute some cannellini beans for the seafood. Or if you want to bulk it up, use both seafood and cannellini beans.

Also, the traditional cioppino does not use celery and carrots but I like to add them because it gives the stew a chowder type flavor that I like.


  • 1-2 tbsp olive oil
  • 1/2 red or white onion diced (about 1 cup)
  • 2 celery ribs diced (about 1/2 cup) - optional
  • 1-2 medium carrots diced (about 1/2 cup) - optional
  • 1 cup pizza sauce
  • 3 cups water and 1 cup white wine or alternatively 4 cups water
  • 1/4 cup lemon juice
  • 1 pound mixed seafood (fresh or frozen)
  • 1 can cannellini beans drained - optional
  • chopped parsley for garnish - optional
  • Heat the oil in a soup pot over medium heat and cook the onions, celery, and carrots for 5-7 minutes until the ingredients soften.
  • Add the remaining ingredients (except parsley) and bring to a simmer. Stop at that point because the seafood can overcook if left on the heat.
  • Scoop into serving bowls and sprinkle with chopped parsley.
Pasta sauce
1/4 cup onion
1/4 cup red peppers
1/2-1 cup pizza sauce
4-6 oz fish or seafood (or 1 can clams)
1/4-1/2 cup water (include clam juice in measurement if using canned clams)
2 tbsp lemon juice
1/4 tsp crushed pepper