Cioppino Recipe Video

Executive Chef James Keeney from Stone Cliff Inn shares a great traditional Italian stew recipe, NW Cioppino. This recipe is an exact replica of NW Cioppino recipe from the restaurant. Its warm and nice. The taste of variety seafood used in the recipe makes it a mouthwatering dish.


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Extra virgin olive oil2 Ounce
 Chili flakes1 Teaspoon
 Garlic2 Teaspoon, peeled
 Tomato sauce6 Cup (96 tbs)
 Fish stock1 Cup (16 tbs)
 Dried thyme1 3⁄4 Tablespoon
 Italian parsley8 Tablespoon, chopped finely
 Clams1⁄2 Pound
 Mussels1⁄2 Pound
 Rockfish10 Pound, chopped finely
 Shrimp1⁄2 Pound
 Calamari8 Ounce, thinly sliced
 Scallops6 1⁄2 Ounce
 White wine1 Cup (16 tbs)
 Fresh spinach2 Cup (32 tbs)
 Kosher salt To Taste
 Whole peppercorn3⁄4 Tablespoon, ground
 Marinara sauce1 Cup (16 tbs)
 Fresh herbs1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6898 Calories from Fat 1414

% Daily Value*

Total Fat 155 g239%

Saturated Fat 25.6 g127.9%

Trans Fat 0 g

Cholesterol 2663.7 mg

Sodium 5578.1 mg232.4%

Total Carbohydrates 214 g71.2%

Dietary Fiber 40.5 g162.1%

Sugars 83.5 g

Protein 1052 g2104%

Vitamin A 707.5% Vitamin C 759.4%

Calcium 178% Iron 668.9%

*Based on a 2000 Calorie diet


1. In a pan, heat oil and butter. Add shrimp, scallops and salmon. Cook for a while. Season with salt, pepper and chili flake.
2. Add onions, pepper and fennel. Cook for a while.
3. Add clams, mussels and gnocchi. Deglaze pan with ouzo. Add marinara sauce and fresh herbs. Cover the lid and simmer.

4. Serve with rice.

Editors Review

Planning to go to Italy? Do try the hot and tasty Cippino stew. An Italian specialty, the stew is made by using clams, scallop, shrimp, mussels and fish. Watch the video and try it all by yourself!