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Recipe courtesy of Jack's Fish Spot

Cioppino Soup

  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 30 servings
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3 gallons canned chopped or diced tomatoes

1 1/2 gallons tomato sauce 

5 carrots, large dice 

4 zucchini, large dice 

3 onions, rough chopped 

7 green bell peppers, cut into large chunks 

1 jalapeno, diced 

3 tablespoons kosher salt 

5 tablespoons freshly ground black pepper 

2 tablespoons garlic salt 

5 tablespoons dried oregano 

1 bunch cilantro, rough chopped 

1 bunch parsley, rough chopped 

2 pounds salmon fillet, cut into chunks 

2 pounds snapper fillet, cut into chunks 

1 pound Dungeness crab legs 

10 clams, cleaned 

10 mussels, cleaned 

1 pound shrimp, cleaned and tails removed 


  1. In an extra-large stockpot, combine the chopped tomatoes, tomato sauce, carrots, zucchini, onions, peppers, jalapeno, salt, pepper, garlic salt, oregano, cilantro, parsley and 8 cups water. Bring to a boil and cook for 15 minutes.
  2. Add the salmon, snapper and crab, and cook for 3 minutes. Add the clams and mussels, and cook until the shells open. Add the shrimp and cook just until opaque.