Pacific Northwest Cioppino

KCTS 9 Cooks Dinner

Presented by: Barbara Allen, Silverdale

Cook's Note: This recipe is from my mom’s collection, from her living and boating in Alaska for over 50 years.

serves 6-8


  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 2 cans (8oz each) diced tomatoes
  • 1/2 6-ounce can tomato paste
  • 3/4 cup dry white wine or dry sherry
  • 1 1/2 10.75-ounce cans consommé
  • 1 1/2 10.5-ounce cans water or clam juice
  • 2 cans (15 oz each) tomato sauce
  • 1 large bunch parsley, minced
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1/2 teaspoon each salt and pepper, or to taste
  • 2 pounds manila clams
  • 1 pound halibut or white fish, or 1 pound boned sockeye salmon, cut in pieces
  • 1 pound shrimp in shells


Cook onions and garlic in olive oil for about 20 minutes or until soft. Add remaining ingredients and simmer, uncovered for 1 hour, stirring occasionally and breaking up the tomatoes with a fork. Add clams in shell, small chunks of halibut, oyster, mussels, shrimp or any combination of fish you prefer. Serve with a nice salad and focaccia or French bread. Note: Submitter added 1 pound of linguine to stretch the recipe for a party.



How large are the cans of consume, water (clam juice), and tomato sauce?


I'd appreciate further clarification on the amount of canned tomatoes. Is it really 2 cans of tomatoes @2.5 lb. each, or is it one can of about 2 to 2.5 lb.? The former seems like a huge amount, but that's what the recipe seems to say.


Hello Guest,
I've rewritten this line item to be less ambiguous. It calls for 2 cans of tomatoes, 2 1/2 pounds each.
KCTS 9 Staff


We've checked with the original submitter and the recipe has been edited accordingly. My apologies for omitting the serving size initially. I suppose I was so distracted by drooling over the photo that I didn't notice the recipe mentioned no pasta. :)
KCTS 9 Staff


Hey, it was a big boat. Cioppino is basically seafood soup with a tomato base. But even tradionalists will argue over the exact ingredients. But, fettucini? No way.

This discussion reminds me of my recent search for an 'authentic' recipe for cock-a-leekie soup, a famous Scots recipe to be served on St. Andews day and Robert Burn's birthday. My first warning was that cock-a-leekie was spelled many different ways. Some recipes called for rice instead of barley. Some added potatoes. Some left out the starch altogether. Many left out the traditional prunes. Some left out the cock (the chicken)! Actually that's OK. This is a medieval dish, eaten by both peasants and royalty. The high table had chicken in theirs and the rest had chicken broth.

So cioppino is fisherman's soup made with readily available fish and tomatoes and whatever other vegetables were at hand. But no fettucini.


Read the recipe. It doesn't call for fettuccine. As for the portions, halve the recipe if it looks like it will make too much! Really?


Coals of fire! Am checking on the recipe and photo -- hope to fix by Monday. My apologies for the error.


WOW! This is a huge recipe. Wonder how many it's supposed to feed. No way would I attempt this.


Read the recipe. It serves 6.


This looks like a restaurant sized recipe with 4# of fish/seafood and 5# of tomatoes and tons of other ingredients. The photograph, as others have noted, is not of this recipe. And there is no indication of the number of diners this will feed. This illustrates the poor quality of screening that's done with recipes inserted in kcts cookbooks. I know you can do better!!


I think the photo may be of a different recipe. I, too, (as the above commenter) wondered about the fettucini in the photo. No mention of pasta in the recipe and I can't remember ever having fettucini in cioppino. And I can't see any of the other seafoods or fish, except clams, in the photo.


Re: comment #1, this recipe also seems primarily tomato - based, but sounds good for all that.

It would be good to know the number of meal - sized, or soup only, servings for this quantity.


I read this recipe with great interest because Cioppino is one of my favorite dishes to eat. Living in Southern California we used to make the usual tomato base but this recipe strikes me as different and worth trying. I do have a question about it though. The picture shows what appears to be fettuccini in the bowl but there is no mention of it in the ingredients or directions… Is this an optional item and we can use any type of pasta like spaghetti? I plan to make this dish because as the weather has turned cold, (Once again) a good bowl of hearty Cioppino would surely hit the spot. Living in the Pacific Northwest lends itself to a wide choice of ingredients from the sea.

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