Cioppino with Old Bay Seasoning

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Butter, unsalted 2 tbsp
Club House Bay Leaves, Whole 1
Club House Oregano Ground 1/2 tsp
Club House Red Pepper, Crushed 1/4 tsp
Worcestershire Sauce 1/4 tsp
Chicken Stock, low sodium 2 cup
Tomato Puree, low sodium 3 cup
Lemon, sliced 1
Shrimp, peeled and deveined 1 lb
Crab Meat 1 lb
Oyster, shucked 12 each
Olive Oil 1 tbsp
Rock Fish, large cubes 1 lb
Mussels 24 each
Celery, medium dice 1/2 cup
Onion, medium dice 1 cup
Fennel, thin slice 1/2 cup
Garlic, thin sliced 2 tbsp
Chardonnay 2 cup
Pernod 2 oz
Old Bay Seasoning 1 tbsp

chef's tip

Chef Insider Tip: Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay. Local, sustainable seafood use is always a great practice to follow.



This recipe was created for Club House for Chefs by: Gary Patterson, Executive Research Chef and Director of Culinary Science, CEC at McCormick.

For the Cioppino with OLD BAY Seasoning: Combine butter and olive oil in a medium stock pot. Heat on medium until butter has melted. Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add chicken stock and tomato sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Add lemon slices, shrimp, crab meat, oysters, rock fish and mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.

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