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+ servings
Hands holding bowl of cioppino.

Smokey Cioppino

This cozy and smokey cioppino is brimming with tomatoes, mussels, clams, shrimp, and smoked kipper snacks.
Course Main Course
Cuisine Comfort Food, Fish, Pescatarian, Pescetarian, Seafood
Keyword clams, kippers, mussels, Pescatarian, pescetarian, seafood, shrimp, soup, stew
Servings 6 servings
Author Dana Sandonato


  • Large stock pot or Dutch oven


  • 3 TBSP olive oil Or, use the oil from the can of kipper snacks.
  • 1 large fennel bulb, thinly shaved (preferably with a mandolin)
  • 1 yellow onion, diced
  • 1 large shallot, thinly sliced (preferably with a mandolin)
  • 2 tsp kosher salt
  • 4 large garlic cloves, smashed and sliced
  • 1 3.25 oz tin of King Oscar Kipper Snacks, drained and chopped
  • 1 tsp crushed chili flakes
  • 1/4 cup tomato paste
  • 1 28 oz can of diced tomatoes, with juice
  • 1.5 cups dry white wine (I used Pinot Grigio; serve the rest with dinner!)
  • 5 cups seafood stock
  • 1 bay leaf
  • 1 lb fresh smaller clams (littleneck or manila) or 2 lbs large clams (mahogany); washed and scrubbed
  • 1 lb fresh mussels, washed, scrubbed, and debearded
  • 1 lb fresh shrimp, peeled and deveined
  • Juice of 1 small lemon
  • Chopped fennel fronds, for garnish


  • Heat the oil in a large stock pot over medium heat. Add the onion, shallots, fennel, and salt. Sauté until the onions are fragrant and sweating, about 10 minutes.
  • Stir in the garlic, chopped kipper snacks, and chili flakes, and sauté for 2 minutes. Stir in the tomato paste, coating the ingredients. Then add the tomatoes (including the juice), white wine, seafood stock, and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low and simmer, still covered, for about 30 minutes.
  • Add the clams and mussels to the soup. Cover and simmer until the clams and mussels begin to open, about 5 minutes. Add the shrimp. Simmer on low, stirring gently, until the shrimp are just cooked through and the clams and mussels are completely open, about 5 minutes. (Discard any clams and mussels that do not open). Taste and season the soup with more salt and red pepper flakes to taste, if necessary.
  • Scoop into bowls, sprinkle chopped fennel fronds on top, and serve with fresh bread.