Quick and Easy Cioppino

This tomato based fish stew is simple to make and the broth is perfect for sopping up with some crusty bread.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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  • 2 tbsp (30 mL) olive oil
  • 1 onion, chopped
  • 1 celery, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) red chili flakes
  • 1 cup (250 mL) diced tomatoes
  • 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
  • 1 lb (454 g) peeled and deveined shrimp
  • 1 lb (454 g) mussels or clams or crab legs (or combo)
  • 1/4 cup (60 mL) basil


  1. In a large pot, heat oil over medium heat; sauté onion, celery and red pepper for 3 minutes. Add garlic, salt and red chili flakes and cook one minute more.
  2. Pour in broth and bring to a simmer. Add shrimp, tomatoes and mussels or clams, cover and cook just until shells are open and discard any unopened shells. Sprinkle with basil. 
  3. Ladle into shallow bowls with broth and serve with crusty bread. 

Recipe tips

Toss leftovers with cooked pasta and use as a delicious sauce! 

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Amount Per Serving
Calories 240
Fat 9 g
Sodium 1460 mg
Carbohydrate 11 g
Dietary Fibre 2 g
Protein 29 g
Calcium 12 %DV

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