Christmas Eve Cioppino


  • 1 LB SeaBear smoked salmon chopped roughly into bite sized pieces
  • 1 LB fresh mussels, scrubbed
  • 12 oz Dungeness Crab
  • 16 oz Fresh Razor Clams
  • 12 oz Wild Alaskan Halibut
  • 1 cup loosely packed/finely chopped fresh parsley
  • 1 cup diced onion
  • 2 cans tomato sauce
  • 1 can chopped tomato
  • 3 TBS tomato paste
  • 1/8 cup red wine
  • 2 TBS sugar
  • 3 cloves garlic, finely chopped
  • Spices to taste: Celery salt, Worcestershire sauce, basil, bay leaves, red pepper flakes


  1. Sauté onions and garlic in butter until slightly soft, then set aside.
  2. Steam fresh mussels & fresh clams in 3 cups of water. Once mussels are completely opened, remove from steamer and set aside.
  3. To the water used to steam mussels & clams, add tomato sauce, chopped tomato, tomato paste, parsley, wine, sugar; smoked salmon, crab, halibut; sautéed onions and garlic; and any other spices you may enjoy.
  4. Stir, and let simmer over very low heat for at least 2 hours (add back the clams & mussels during last 30 minutes); serve in bowls with artisan bread.

Serves 4-8

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