2 tbsp Olive Oil
1 medium Onion, chopped
2 Carrots, peeled and finely chopped
1 stalk Celery, finely chopped
4 cloves Garlic, finely chopped
2 cups 30 Minute Marinara Sauce
3 tbsp Tomato Paste
32 oz Seafood Stock
8 oz cup Clam Stock or Juice
1/2 cup Red or Burgundy Wine
3 - 4 lbs Seafood, cleaned, de-shelled, de-veined, de-boned, defrosted (if applicable)
Salt & Pepper to taste


• In large stock pot, heat oil over medium-low heat.

• Add Onion, Carrot, Celery and Garlic. Sauté for 10 minutes or until softened. Mix often to prevent sticking.

• Add Marinara Sauce, Tomato Paste, Seafood Stock, Clam Juice and Red Wine. Cover and bring to a simmer. Cook for 20 minutes.

• Add seafood. Cooking time varies depending on seafood. See Seafood Cheat Sheet for information on individual cooking doneness.

• Serve hot.  


• Shark Steak (cut and cubed)
• Halibut Steak (cut and cubed)
• Cod Pieces (cut and cubed)
• Shrimp (fresh or frozen)
• Squid (fresh or frozen)
• Scallops (fresh or frozen)
• Crab (fresh or canned)
• Clams (canned)
• Scungilli or Conch (canned)


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Quick Italian Cioppino(Click Image To View Detail)

Category: Main Dishes

Servings: 4

Misfit Level: Intermediate

Notes From Betty:

Marinara Sauce can be made fresh, recycled from leftovers, or previously frozen. You may use any seafood. To make things easy, purchase already cleaned, de-boned fish, either fresh or frozen. If frozen, defrost in refrigerator over night.

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