Roy’s Asian Style Cioppino

December 27, 2011 / By Foodland

Roy’s Asian Style Cioppino

Full of flavor, Roy's special recipe for Cioppino is perfect for the New Year!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 3 tablespoons sesame oil
  • 0.5 onion, diced
  • 2 tablespoons garlic, minced
  • 3 green onions, chopped
  • 3 cups clam juice
  • 2 cups stewed tomatoes
  • 0.5 cup sake
  • 2 lemongrass, crushed
  • 1 1 inch piece of ginger, crushed
  • 2 Kaffir lime leaves
  • 1 fresh chili pepper (optional)
  • 3 tablespoons fish sauce
  • 0.25 pound fresh clams
  • 0.25 pound crab legs or whole crabs
  • 0.5 pound large shrimp, peeled
  • 10 mussels, divided and in the shell
  • 12 whole Thai basil leaves, no stem
  • 20 cilantro leaves, no stem


  1. In a large sauce pot sauté the onion, green onions and garlic in sesame oil.
  2. Deglaze the onions with sake after translucent.
  3. Add clam juice, tomatoes, lemongrass, ginger, kaffir lime leaves, chili pepper and fish sauce.
  4. On medium heat slowly stew all of the ingredients until approximately reduced by one fourth.
  5. Add in the seafood before it’s ready to serve. First add the clams and crab.
  6. Cover and wait for 2 minutes then finish with the remaining seafood and cover for 3 minutes.
  7. Serve immediately with fresh Thai basil leaves and fresh cilantro leaves to garnish.
  8. Serve family style.
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