Cioppino (Italian Seafood Stew) Recipe
Cioppino, a traditional Italian-American seafood stew, is a heartwarming dish bursting with fresh, briny flavors from the sea. Originating from San Francisco, this delightful stew is inspired by Italian fisherman recipes and features an assortment of seafood simmered in a rich tomato and wine broth. Whether served with crusty bread or over pasta, Cioppino is a feast for seafood lovers and an impressive dish for entertaining.
This one-pot wonder combines clams, mussels, shrimp, scallops, fish, and sometimes crab, with a base of garlic, onions, tomatoes, white wine, and herbs. It’s light yet hearty, making it perfect for any occasion. The beauty of Cioppino is its adaptability—you can use whatever fresh seafood is available, creating a personalized masterpiece every time.
A flavorful and aromatic tomato-based broth brimming with tender seafood, fresh herbs, and a hint of wine. The comforting and indulgent combination makes Cioppino an unforgettable dining experience.
Tools to Use
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon for stirring
- Ladle for serving
Ingredients
For the Broth:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or chicken broth
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Seafood:
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1 lb firm white fish (e.g., cod, halibut), cut into chunks
- Optional: 1/2 lb crab legs or crab meat
For Serving:
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread or baguette
Instructions
- Prepare the Broth
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute. - Build the Base
Add the crushed tomatoes, white wine, seafood broth, water, and tomato paste. Stir in the bay leaf, oregano, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes to develop the flavors. - Cook the Seafood
Add the clams and mussels to the pot, cover, and cook for 5 minutes. Then, add the shrimp, scallops, and fish chunks. Cover and simmer for another 5-7 minutes, or until all the shellfish open and the seafood is cooked through. Discard any unopened clams or mussels. - Serve
Ladle the Cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley and serve with crusty bread or lemon wedges on the side.
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Cioppino (Italian Seafood Stew) Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- For the Broth:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 1 can 28 oz crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or chicken broth
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Seafood:
- 1 lb mussels scrubbed and debearded
- 1 lb clams scrubbed
- 1/2 lb shrimp peeled and deveined
- 1/2 lb scallops
- 1 lb firm white fish e.g., cod, halibut, cut into chunks
- Optional: 1/2 lb crab legs or crab meat
- For Serving:
- Fresh parsley chopped
- Lemon wedges
- Crusty bread or baguette
Instructions
- Prepare the Broth
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Build the Base
- Add the crushed tomatoes, white wine, seafood broth, water, and tomato paste. Stir in the bay leaf, oregano, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes to develop the flavors.
- Cook the Seafood
- Add the clams and mussels to the pot, cover, and cook for 5 minutes. Then, add the shrimp, scallops, and fish chunks. Cover and simmer for another 5-7 minutes, or until all the shellfish open and the seafood is cooked through. Discard any unopened clams or mussels.
- Serve
- Ladle the Cioppino into bowls, ensuring each serving has a variety of seafood. Garnish with fresh parsley and serve with crusty bread or lemon wedges on the side.
Tips for Cooking
- Always use the freshest seafood available for the best flavor.
- Adjust the spice level by adding more red pepper flakes.
- Don’t overcrowd the pot; cook in batches if necessary to ensure even cooking.
- For added richness, stir in a splash of heavy cream before serving.
Why You Should Try This Recipe
Cioppino is a seafood lover’s dream, offering a medley of textures and flavors in every bite. The rich and aromatic broth pairs beautifully with the tender seafood, making it a standout dish for family dinners or special occasions. Its one-pot preparation makes it surprisingly simple to make, yet it delivers an elegant dining experience that will impress anyone.
Cioppino (Italian Seafood Stew) is a celebration of the sea and the flavors of Italy. This dish brings warmth, comfort, and a touch of sophistication to your table. Perfect for cozy evenings or dinner parties, Cioppino is a versatile and rewarding recipe that’s sure to become a favorite in your kitchen. Grab your fresh seafood, a loaf of crusty bread, and dive into the deliciousness of this classic dish!
