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Seafood Cioppino

  • 15 min
    Prep Time
  • 1 hr 5 min
    Total Time
  • 4 people


  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 1 fennel bulb, diced
  • 2 cloves garliccloves, diced
  • 2 cups Pacific Foods™ Organic Creamy Tomato Soup
  • 1 can (about 15 ounces) diced tomatoes
  • 2 cups dry white wine
  • 2 cups Pacific Foods™ Organic Vegetable Broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepperflakes
  • 1 teaspoon dried oregano leaves
  • 2 fresh bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds salmon, halibut or tilapia, cut into 2-inch chunks
  • 1 pound clams, scrubbed
  • 1 pound mussel, scrubbed and debearded
  • 1 wild shrimp, peeled and deveined
  • 1/3 cup fresh parsley, chopped to serve
  • 4 slices sourdough breadto serve


  • Heat olive oil in a large pot over medium heat. Add the fennel and onion and saute for 10 minutes, or until onion is translucent. Add garlic and saute 2 minutes. Stir in Creamy Tomato Soup, canned tomatoes with their juices, white wine, Vegetable Broth, thyme, red pepper flakes, oregano, bay leaves, sea salt and pepper. Cover and bring to a simmer. Reduce the heat to medium low. Cover and simmer until the flavors blend, about 30 minutes. Add clams and mussels. Cover with lid and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish to the soup. Simmer until the fish and shrimp are just cooked through, and the clams are completely open, about 5 minutes longer. Ladle the soup into bowls, garnish with fresh parsley, and serve with sourdough bread to dip. Enjoy!