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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/easy-cioppino-seafood-stew-recipe/