Aunt Sandy's Cioppino


10 servings


  • large soup pot
  • steamer
  • soup tureen
  • ladle


  • ½ cup Aunt Sandy's 10x Cannabutter
  • ⅓ cup olive oil
  • 3 large onions, chopped finely
  • 4 cloves garlic, minced
  • 2 cups dry white wine
  • ½ cup chopped parsley
  • 1 ½ teaspoon dried basil
  • 1 ½ teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 can (12 ounces) tomato sauce
  • 1 can (28 ounces) peeled tomatoes, drained and chopped
  • 1 pound large raw shrimp, shelled and deveined
  • 3 pounds fillet sea bass
  • 3 pounds halibut or cod
  • 1 pound scallops
  • 2 dozen clams or mussels in the shell
  • 2 pounds cracked crab in the shell


  • Heat the oil in a large soup pot and saute the onions for ten minutes.
  • Add the garlic, wine, parsley, basil, oregano, cayenne pepper, and cannabutter and stir. Simmer for 10 minutes over low heat.
  • Add the tomatoes and the tomato sauce. Continue simmering over low heat for 30 minutes.
  • Cut all the fish into bite-size pieces.
  • Stir and add the fish pieces, shrimp, and scallops to the pot and continue to simmer for another 30 minutes. You may need to add additional wine or a bit of water if the sauce gets too thick.
  • In a steamer, let the clams and mussels steam for 5-10 minutes until the shells open. Discard any that do not open. Add just before serving.
  • Stir the soup well and ladle it into warmed bowls, leaving the clams and mussels in their shells.