Easy Cioppino (Seafood Stew) Recipe

Introduction

Cioppino is a classic Italian-American seafood stew bursting with fresh flavors from the sea. This easy recipe combines tender fish, shellfish, and a savory tomato broth for a comforting, delicious meal perfect for sharing.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 1 small fennel bulb, cored and diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry white wine
• 1 (28-ounce) can petite diced tomatoes
• 2 cups vegetable stock
• 2 cups clam juice
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 12 little neck clams, scrubbed
• 1/2 pound mussels, scrubbed and debearded
• 1 pound cod or halibut filets, cut into 3/4-inch pieces
• 1/2 pound medium shrimp, peeled and deveined
• 8 large sea scallops
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Step 1: Melt butter in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and fennel. Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Step 2: Stir in the tomato paste, minced garlic, dried oregano, and crushed red pepper flakes. Cook until fragrant, about 1 minute.
3. Step 3: Add the white wine, diced tomatoes, vegetable stock, clam juice, and bay leaf. Bring to a boil, then reduce heat and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste.
4. Step 4: Add the clams and mussels. Lower heat to low, cover with a tight-fitting lid, and cook until clams and mussels begin to open, about 3-4 minutes.
5. Step 5: Stir in cod or halibut pieces, shrimp, and scallops. Simmer gently until the seafood is cooked through and all clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
6. Step 6: Remove bay leaf. Stir in chopped fresh parsley and adjust seasoning with salt and pepper as needed.
7. Step 7: Serve the cioppino immediately, ladled into bowls with some broth and plenty of seafood.

Tips & Variations

• Use a variety of fresh seafood based on availability to customize the stew to your liking.
• For extra depth, add a splash of fish sauce or anchovy paste to the broth.
• Serve with crusty bread to soak up the flavorful broth.
• If you prefer a spicier stew, increase the crushed red pepper flakes slightly.

Storage

Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the seafood. It’s best enjoyed fresh, as seafood can become tough with extended storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for cioppino?

Yes, frozen seafood can be used, but thaw it completely and pat dry before adding to avoid excess water diluting the broth. Cooking times may be slightly shorter since frozen seafood can cook quickly once thawed.

What can I substitute for clam juice?

If clam juice is unavailable, you can substitute with low-sodium seafood stock or a mixture of vegetable stock with a splash of fish sauce for a similar briny depth of flavor.

Easy Cioppino (Seafood Stew) Recipe

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★★★★★

4.9 from 126 reviews

This Easy Cioppino recipe is a flavorful seafood stew that combines tender clams, mussels, cod or halibut, shrimp, and scallops in a rich tomato and white wine broth infused with aromatic vegetables and herbs. Perfectly balanced and hearty, this dish can be made in under an hour, delivering restaurant-quality seafood stew at home.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Seafood

• 12 little neck clams (scrubbed)
• 1/2 pound mussels (scrubbed and debearded)
• 1 pound cod or halibut filets (cut into 3/4-inch pieces)
• 1/2 pound medium shrimp (peeled and deveined)
• 8 large sea scallops

Broth and Vegetables

• 4 tablespoons unsalted butter
• 1 medium sweet onion (diced)
• 1 small fennel bulb (cored and diced)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry white wine
• 1 (28-ounce) can petite diced tomatoes
• 2 cups vegetable stock
• 2 cups clam juice
• 1 bay leaf
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Sauté Aromatics: Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and fennel bulb, cooking while stirring occasionally until they become tender, approximately 3 to 4 minutes.
2. Add Flavor Base: Stir in the tomato paste, minced garlic, dried oregano, and crushed red pepper flakes. Cook the mixture for about 1 minute until it’s fragrant and well combined.
3. Build the Broth: Pour in the dry white wine, petite diced tomatoes with juice, vegetable stock, clam juice, and add the bay leaf. Bring the broth to a boil, then reduce the heat to a simmer. Allow the flavors to meld for about 15 minutes. Season with salt and freshly ground black pepper to taste.
4. Cook Clams and Mussels: Add the scrubbed little neck clams and mussels to the broth. Lower the heat to low and cover the pot with a tight-fitting lid. Cook for 3 to 4 minutes, until the clams and mussels begin to open.
5. Add Remaining Seafood: Stir in the cod or halibut pieces, peeled and deveined shrimp, and large sea scallops. Simmer gently for another 3 to 4 minutes, until the fish, shrimp, and scallops are just cooked through and all clams and mussels have fully opened. Discard any unopened clams or mussels.
6. Finish and Season: Remove the bay leaf. Stir in chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.
7. Serve: Ladle the cioppino into bowls and serve immediately while hot, optionally with crusty bread on the side for dipping.

Notes

• Ensure all shellfish are scrubbed clean to remove grit and sand before cooking.
• Discard any clams or mussels that do not open after cooking as they may be unsafe to eat.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
• If fresh seafood is not available, frozen seafood can be used but add it towards the end to avoid overcooking.
• Serve with crusty artisan bread or garlic bread to soak up the delicious broth.

Keywords: cioppino, seafood stew, clams, mussels, cod, halibut, shrimp, scallops, tomato broth, Italian-American seafood, easy seafood recipe