Cioppino Seafood Stew

Ciopinno considered an Italian-American dish, it is related to many fish soups and stews from Italian cuisine using what seafood's are fresh and available form different regions. I used seafood's readily available in Nova Scotia and our Chicago blend which celebrates classic Italian American flavors.



  • 2 tbsp RUB THAT RUBS Chicago Blend
  • Two 1 lb cooked lobsters (tails and claws)

  • 1 lb of fresh mussels

  • 1 lb of medium peeled uncooked shrimp

  • 1 lb of medium peeled uncooked shrimp

  • 1 lb of halibut

  • 1 can Crushed tomatoes

  • ¼ cup tomato paste

  • 1 cup white wine

  • 4 cups vegetable stock

  • 2 tbsp olive oil

  • 3  large cloves of Garlic minced

  • 1 yellow onion diced

  • Fresh Basil leaves

  • Fresh Chives



  1. Clean the clams and mussels and ensure they are good to eat.
  2. Remove the meat from the lobster tails (cut in half) and crack the claws with a cleaver.

  3. Cube the Halibut in bite size pieces

  4. Peel the shrimp

  5. Place the seafood in a bowl and put into the fridge

  6. Mince the garlic and dice the onion put in a large pot and sauté with olive oil.

  7. Once the onion has clarified, add the white wine and cook for 2 minutes in high.

  8. Add rub that RUBS Chicago spice blend, tomatoes, vegetable stock and tomato paste.

  9. Simmer for 20 minutes on low

  10. Add all the mussels and clams, cover for 5 minutes.

  11. Remove the mussels or clams that are not open.

  12. Add the rest of the seafood and gently simmer for 5 minutes longer.

  13. Once the seafood is cooked remove from heat and garnish with fresh basil leaves and chopped fresh chives

  14. Serve in a bowl with French bread. Serves 4 - 6 people.

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