Easy Cioppino (Seafood Stew) Recipe

Easy Cioppino (Seafood Stew)

Cioppino is a flavorful Italian-American seafood stew, traditionally made with the freshest catch of the day. This easy version is packed with a variety of seafood, all simmered in a rich tomato and wine broth. It’s perfect for a cozy, hearty meal that feels gourmet without being complicated.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 small fennel bulb, diced (optional but adds great flavor)
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
• 1 can (28 ounces) crushed tomatoes
• 2 cups seafood stock (or chicken stock)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 pound clams or mussels, scrubbed and cleaned
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound white fish, cut into chunks (e.g., cod, halibut, or tilapia)
• 1/2 pound scallops (optional)
• 1/4 cup fresh parsley, chopped
• Crusty bread, for serving

Instructions:

1. Sauté the Vegetables:

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and fennel (if using), and cook until soft, about 5 minutes.
• Add the garlic and red pepper flakes and sauté for another 1-2 minutes until fragrant.

2. Add the Wine and Tomatoes:

• Pour in the white wine, stirring to deglaze the pot. Let it simmer for 2-3 minutes to reduce slightly.
• Stir in the crushed tomatoes, seafood stock, oregano, thyme, and bay leaf. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes to develop the flavors.

3. Add the Seafood:

• Add the clams or mussels to the pot, cover, and cook for about 5 minutes, or until they begin to open.
• Next, add the shrimp, white fish, and scallops (if using). Cover and cook for another 5-7 minutes, until the shrimp is pink and the fish is cooked through. Discard any clams or mussels that do not open.

4. Finish and Serve:

• Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
• Serve the cioppino hot, with crusty bread on the side for dipping into the rich broth.

Tips:

• You can customize the seafood based on what you have available: crab, lobster, and calamari are also excellent additions.
• If you prefer a thicker stew, you can simmer the broth longer before adding the seafood.

This Easy Cioppino is a perfect way to enjoy a restaurant-quality seafood stew at home with minimal effort!