California · Cooking · Food · foodie · Recipe · weekend

{new years eve cioppino}

If you want to impress your family or homies with a dinner they’ll be talking about….keep reading!!

2019 is officially right around the damn corner.  4 days and counting 🎊

Did you know that fish is believed to be a “lucky” food to eat on New Year’s Eve? Fish scales resemble coins. And fish swim in schools.  Which invoke the idea of abundance.

So, if you too, are banking on 2019 being your year of health + wealth…I suggest you eat a shit-ton of seafood on December 31st, like myself.

Cory whipped up a cioppino the other night (I was his trusty sous chef) and it knocked our socks off.  It’s a little hoity-toity for a weeknight dinner.  So save this one for a weekend where you’ve got a table full of your favorite peeps ❤️

Cioppino is a seafood stew originating from the good ol City by The Bay, San Francisco.  It’s an Italian-American dish using a sauce consisting of tomatoes + wine + loads of spices.

Served along side warm crusty bread for sopping up all the delicious broth.

Although cioppino is impressive in appearance, it’s a fairly simple recipe to execute.

Pour yourself a big glass of wine.  Pull out the biggest stock pot you own.  And get to making THE best pot of fisherman’s stew.


new years eve cioppino

  • Servings: 6
  • Difficulty: easy
  • Print

Here’s what you’ll need:

  • 3/4 butter
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 bunch parsley, chopped + divided
  • 1 (28 oz.) can whole tomatoes
  • 1 (14 oz.) can stewed tomatoes
  • 32 oz. chicken broth
  • 1 bottle clam juice
  • 2 cups chardonnay
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (add more if you like a kick)
  • 1 1/2 pounds large shrimp, peeled + deveined
  • 1 1/2 pounds bay scallops
  • 18 clams
  • 18 mussels
  • 2 pounds cod fillets, cubed


Here’s what you do:

In a large stock pot add butter + onions + garlic + half the parsley.  Saute over medium heat till onions are soft.

Using your hands break up stewed tomatoes + whole tomatoes and add to the stock pot.  Stir in chicken broth + clam juice + chardonnay + spices.  Mix well.  Cover and simmer for 30 minutes.

Bring broth to a boil.  Add clams + mussels.  Remove from heat and add scallops + shrimp.  After 3 minutes add cod.  Cover and allow to cook 5 minutes.  Keep an eye on the fish…you don’t want to over cook.

When ready to serve, remove the bay leaves.  Add salt + pepper + remaining parsley.

Ladle cioppino into bowls and serve with a big ol piece of garlic bread.

I’ve already requested Cory’s Cioppino for New Years Eve!!!


Remember, you can now print the reipce.  Pin to your Pinterest board for safe keeping.  If you decide to give it a shot, pretty please – tag me.  Text me.  I can’t wait to hear what you think!!


xoxo stacyb


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