Classic Cioppino Recipe | Easy and Flavorful Seafood Stew

Cioppino is the ultimate seafood lover’s dish—a rich tomato-based stew packed with shrimp, clams, mussels, and flaky white fish. This hearty meal is both comforting and elegant, making it perfect for special dinners or cozy family meals. Originating from San Francisco’s Italian-American community, cioppino is traditionally made with the freshest catch of the day. Don’t worry—it’s surprisingly simple to prepare at home with ingredients you can find at any grocery store.

Why You’ll Love This Recipe

This cioppino recipe stands out because it’s:

1. Packed with Flavor: The garlicky, tomato-based broth is infused with wine, fresh herbs, and a hint of spice.
2. Flexible: Use whatever seafood you love or have available—shrimp, clams, mussels, scallops, crab, or fish.
3. Perfect for Sharing: This one-pot meal is great for serving a crowd or creating a special dinner.
4. Easy to Make: Though it looks impressive, cioppino is surprisingly simple to prepare, even for beginners.

Ingredients and Instractions for Classic Cioppino

Here are the full information and instruction about the ingridients you need to make an amazing Classic Cioppino:

Classic Cioppino Recipe: Easy and Flavorful Seafood Stew

Cioppinois a classic seafood stew, rich in flavor and filled with shrimp, clams,mussels, and fish simmered in a garlicky tomato broth. This hearty one-pot mealis perfect for cozy dinners or special occasions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course diner

Cuisine Italian- American

Servings 6

Calories 450 kcal

Ingredients

  

Ingredients For the Broth:

• Olive Oil: 3 tablespoons for sautéing the aromatics.
• Onion: 1 large yellow onion diced for sweetness.
• Garlic: 4 cloves minced for bold flavor.
• Fennel Bulb: 1 small bulb thinly sliced for a slightly licorice-like flavor.
• Crushed Red Pepper Flakes: ½ teaspoon for a subtle kick.
• Tomato Paste: 2 tablespoons to add depth to the broth.
• Canned Diced Tomatoes: 1 28-ounce can, for a rich tomato base.
• Fish Stock or Seafood Broth: 4 cups or substitute with chicken broth if needed.
• White Wine: 1 cup of dry white wine like Sauvignon Blanc or Pinot Grigio.
• Bay Leaves: 2 to add earthy flavor.
• Fresh Parsley: 2 tablespoons chopped, for garnish.
• Salt and Black Pepper: To taste.

Ingredients For the Seafood:

• Shrimp: 12 large shrimp peeled and deveined.
• Clams: 12 littleneck clams scrubbed clean.
• Mussels: 12 mussels cleaned and de-bearded.
• White Fish: 1 pound of firm white fish such as cod, halibut, or sea bass, cut into 2-inch chunks.
• Scallops: 8 large scallops optional, but delicious.
• Crab Meat: 1 cup of lump crab meat or a small crab cleaned and cut into pieces (optional).

Ingredients For Serving:

• Crusty Bread: Warm sourdough or French bread perfect for dipping into the broth.
• Lemon Wedges: For squeezing over the seafood just before serving.

Instructions

 

Step 1: Prepare the Aromatics

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
• Add the diced onion, sliced fennel, and garlic. Sauté for 5–7 minutes, or until the vegetables are soft and fragrant.
• Stir in the crushed red pepper flakes and tomato paste. Cook for another 2 minutes to deepen the flavors.

Step 2: Build the TomatoBroth

• Add the canned diced tomatoes (with their juices) to the pot, followed by the white wine. Stir well to combine.
• Pour in the fish stock or seafood broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together.
• Taste the broth and season with salt and black pepper as needed.

Step 3: Add the Seafood

• Start by adding the clams and mussels to the simmering broth. Cover the pot and let them cook for 5 minutes, or until they begin to open. Discard any that don’t open.
• Gently add the shrimp, white fish chunks, and scallops to the pot. Simmer for another 5–7 minutes, or until the shrimp turn pink and the fish is opaque.
• If using crab, stir it in at the end to warm it through. Be careful not to overcook the seafood—it should be tender and delicate.

Step 4: Garnish and Serve

• Ladle the cioppino into large bowls, making sure each portion gets a generous mix of seafood.
• Sprinkle with freshly chopped parsley and serve with crusty bread for dipping. Add lemon wedges on the side for a burst of freshness.

Keyword Cioppino, cioppino recipe, classic cioppini, seafood soup, seafood stew

Pro Tips for Perfect Cioppino

1. Use Fresh Seafood: The fresher the seafood, the better the flavor. Check your local seafood market for the best options.
2. Customize the Seafood: Don’t like clams or mussels? Replace them with more shrimp, scallops, or crab.
3. Don’t Overcook the Seafood: Add each type of seafood to the pot based on its cooking time. Shrimp and fish cook faster than clams and mussels.
4. Balance the Heat: Adjust the crushed red pepper flakes to suit your spice preference.
5. Make It Ahead: The tomato broth can be prepared a day in advance. Reheat it and add the seafood just before serving.

Why Cioppino Is the Ultimate Comfort Food

Cioppino is more than just a seafood stew—it’s a celebration of flavors and textures. The tender shrimp, briny clams, and flaky fish are perfectly complemented by the rich tomato broth. It’s hearty enough to warm you up on a cold evening yet elegant enough to serve at a dinner party.

This one-pot dish is also incredibly versatile. You can use whatever seafood you love or have on hand, making it a practical and impressive recipe.

Creative Variations for Cioppino

1. Add Pasta: Serve the cioppino over linguine or spaghetti for a seafood pasta twist.
2. Make It Spicy: Add a pinch of cayenne pepper or more crushed red pepper flakes for extra heat.
3. Try a Creamy Version: Stir in ½ cup of heavy cream for a richer, creamier broth.
4. Use Canned Seafood: If fresh seafood isn’t available, use high-quality canned crab meat or clams.

Serving Suggestions

Cioppino pairs wonderfully with:

• Garlic Bread: Spread garlic butter on toasted bread for an extra indulgent side.
• Salad: Serve with a fresh green salad dressed in a light vinaigrette.
• Grated Parmesan: Sprinkle a little Parmesan cheese on top for a unique twist.

Frequently Asked Questions

1. Can I make cioppino without wine?

Yes, you can substitute the wine with an equal amount of seafood broth or chicken broth. Add a splash of lemon juice for acidity.

2. How do I store leftovers?

Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the seafood.

3. Can I freeze cioppino?

It’s best to freeze the broth without the seafood, as seafood can become rubbery when reheated. Add fresh seafood when you’re ready to serve.

Conclusion: A One-Pot Seafood Feast

Cioppino is the perfect recipe for seafood lovers and home cooks looking to impress. Its rich tomato broth, fresh seafood, and simple preparation make it a go-to dish for cozy nights or special occasions.

Try this classic cioppino recipe tonight and let us know how you made it your own! Share your creations on social media with #CioppinoRecipe.