smoked seafood cioppino in pit boss cast iron camp oven on holiday table



Category Seafood Holiday Season Regional
Servings 6
Prep Time 20 minutes
Cook Time 20 minutes

The holidays are all about spending time with those you love, and a lot of those gatherings happen around the dinner table. Try our recipe for Cioppino, inspired by the traditional Italian holiday meal: Feast of the Seven Fishes. While the official origin and symbolism of this long-standing tradition is up for debate, there's no question that this Cioppino recipe is the perfect addition to your holiday celebration. This festive special occasion dish is loaded with mussels, clams, and shrimp and simmered with white wine and tomatoes on the Pit Boss for an extra layer of flavor.

Pit Boss Kitchen
smoked seafood cioppino in pit boss cast iron camp oven on holiday table


  • 1/4 cup olive oil or avocado oil
  • 2/3 cup finely chopped shallots, about 3
  • 3 cloves Garlic, minced
  • 1 Red Bell Pepper, Diced
  • 1 cup White Wine
  • 1 (28 oz.) can crushed tomatoes
  • 2 (8 oz.) bottles clam juice
  • 1 1/2 lb. mussels
  • 1 1/2 lb. littleneck clams
  • 1 1/2 lb. extra-large raw shrimp, peeled and deveined
  • 3 tbsp Butter
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 7 sprigs fresh thyme, plus 1 tsp fresh chopped thyme
  • Salt, to taste
  • Freshly chopped Italian parsley, for garnish (optional)

Special Tools


  1. First, preheat your Dutch oven over medium heat using the sear station on your Pit Boss grill.
  1. Next, add oil, garlic, shallots, and peppers to the heated Dutch oven and let them “sweat” for 2-3 minutes.
  1. Then, add white wine and reduce by half before adding clam juice and tomatoes.
  1. Bring to a simmer, then add seafood, butter, and herbs.
  1. Cover, and allow to steam for 3-5 minutes. Note: Discard any shellfish that have not opened.
  1. Finally, season with salt and finish with red pepper flakes, thyme, and parsley.
  1. Enjoy!