Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seafood Cioppino with Rosemary Toast

Servings: 6 to 8

Gently toasted garlic and fresh rosemary infuse this quick version of the San Francisco classic. Invite a crowd over and serve up this celebratory dish with the toasts and a green salad.


For the cioppino

  • 3 Tbs. olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp. chopped fresh rosemary
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 24.5 oz. jar Mutti® Tomato Puree
  • 14 oz. can Mutti® Finely Chopped Tomatoes
  • 2 Tbs. Mutti® Double Concentrated Tomato Paste
  • 2 lb. littleneck clams, scrubbed
  • 1-1/2 lb. mussels, scrubbed and debearded
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 lb. calamari, cleaned and bodies cut into rings
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 lemons, cut in wedges

For the toasts

  • 1/2 baguette (about 8 oz.), sliced 1/2 inch thick on the diagonal
  • 1 garlic clove, halved
  • 2 Tbs. olive oil
  • 1 tsp. chopped fresh rosemary


  • Heat the oven to 425°F.
  • Set a large Dutch oven over medium heat. Add the oil and garlic and cook, stirring, until garlic is fragrant and lightly browned, 2 to 3 minutes. Add the rosemary and pepper flakes (if using) and cook, stirring, for 15 seconds. Stir in the tomato puree, finely chopped tomatoes, and tomato paste, raise the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
  • Raise the heat to medium-high and add the clams. Cook, stirring occasionally, for 2 minutes. Add the remaining shellfish, shrimp, and calamari, and cover and cook, stirring occasionally, until all the mussels and clams open up and the shrimp and calamari are firm, 4 to 6 minutes.
  • Meanwhile, make the toasts. Brush the cut sides of the bread with the oil and sprinkle with the rosemary and salt. Set the slices on a rimmed baking sheet and bake until browned and crisp, about 5 minutes. Rub the cut sides of the garlic over both sides of the bread slices.
  • Season the cioppino with salt and pepper to taste, sprinkle with the parsley, and serve with the lemon wedges and toasts.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.