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Grandpas GrubGrandpas Grub Posts: 14,226
edited 10:09PM in EggHead Forum
Cioppino, this is a very tasty, simple and easy cook.



1 large onion, diced
2 cloves garlic minced
1 large green pepper, diced
1/3 cup parsley, chopped
1/4 cup olive oil

In a soup pot, saute the vegetables in the oil until soft

1 8-oz. Can tomato sauce
3 14-1/2 oz. Can cut and peeled tomatoes
1 cup water
10oz. Tomato juice
1 bay leaf
1 tsp. Dried basil
1/2 tsp. Dried oregano
1 tsp Parsley

Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.

12 clams, well scrubbed (24 is better)
1 lb. Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
1 large Dungeons crab, cleaned and broken into pieces – I can’t tell a taste difference when using real of fake crab.
1 pound of imitation crab (works great – use 2 if you don’t want to use the whole crab)

bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).

If using imitation crab get some legs for looks and the stock
Feel free to vary the seafood to what is in season.

I hope you enjoy it.



  • Thanks, GG. Appreciate the follow up. I'll definitely be making this.
  • Most cioppino I have had always has fish as well as the shell fish. The real stuff always varied depending on what the fisherman brought home that day. My favorite cioppino comes from The Tadich Grill in SFO, but that's a long way to go for dinner. Hopefully this will come out just as good.
  • It's been ages since I have been in SF. I was in Los Vegas and one of the casino's had a little open bar. The food like wait was 2 hours and people were standing there waiting. The Cioppino was $14 a bowl (1985 wages), and that is all you got was bread and a not to big bowl of soup.

    Shelagh and I went there for soup for the next 6 days. My wife once ordered a bowl of chowder but not me.

    It took me 3 more years to find a recipe that was close. I made some changes and more changes and what is above is what I ended up liking the most.

    I would think one could put in anytype of fish they want.

    Let us know how you like it.

  • MickeyMickey Posts: 17,807
    Is the casino still with us? Will be in Vegas in 2 weeks.
    How do you think mussells(?) would work?
    If I can get to Austin this weekend for the seafood, will have this....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mickey,

    I have never strayed with the fish that is in the recipe.

    The base of the soup is there so if you like mussels or the taste of any other fish I don't see why it wouldn't be good.

    I have one daughter that won't even try fish. I thought about making a potato soup with the recipe rather than fish. Every time I try to make the potato side I think, no I want the original.

    I think the casino is Union Station opposite side of the freeway from the strip. Heading west on I-15 it is on the right side of the freeway.

    The soup was cooked individually. The cook station, if I recall was 4 to 8 large copper bowls heated with I am guessing enclosed steam lines. The soup bar was right off the casino, main floor. At the time maybe 15 to 20 tables and 10 to 15 spaces at the bar.

    There are a couple of folks on the forum from that area, Vegas and Henderson, maybe they will see this post and let us know.

  • Kent,
    I just might have to make this, looks real good.
  • Hope you do Ross. It is a basic recipe but for land locked folk we sure do like it.

    There is a different taste doing this on the stove and in the egg. I like both. On the stove is like what I had in Las Vegas.

  • You done that b4 and always makes me hungry. Saved to favorites to try soon!! Thanks for the full recipe. ;)
  • FlaMikeFlaMike Posts: 648
    Forget the clams...... Tell us about the bread. That loaf sure looks good. Homemade?
  • LOL... sadly, store bought. I am ready for the next time though thanks to egret.

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