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A bowl of classic cioppino seafood stew filled with shrimp, clams, mussels, and scallops in a rich tomato broth, garnished with fresh parsley.

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
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: diner
Cuisine: Italian- American
Calories: 450
Ingredients Method

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.

Method
 

Step 1: Prepare the Aromatics
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, sliced fennel, and garlic. Sauté for 5–7 minutes, or until the vegetables are soft and fragrant.
  3. Stir in the crushed red pepper flakes and tomato paste. Cook for another 2 minutes to deepen the flavors.
Step 2: Build the TomatoBroth
  1. Add the canned diced tomatoes (with their juices) to the pot, followed by the white wine. Stir well to combine.
  2. 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.
  3. Taste the broth and season with salt and black pepper as needed.
Step 3: Add the Seafood
  1. 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.
  2. 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.
  3. 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
  1. Ladle the cioppino into large bowls, making sure each portion gets a generous mix of seafood.
  2. Sprinkle with freshly chopped parsley and serve with crusty bread for dipping. Add lemon wedges on the side for a burst of freshness.