Cioppino Recipe – Classic Italian-American Seafood Stew Dinner
This cioppino recipe is a hearty Italian-American seafood stew made with clams, mussels, shrimp, scallops, and fish in a savory tomato broth. A comforting coastal dish perfect for family dinners, holidays, or special occasions.
Equipment
- Large stockpot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon
- Ladle
- Tongs
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 fennel bulb, thinly sliced (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups fish stock or chicken broth
- 1 cup dry white wine (or red wine for variation)
- 1 tsp red pepper flakes (optional)
- 2 bay leaves
- 1 lb firm white fish (cod, halibut), cut into chunks
- 1 lb clams, scrubbed
- 1 lb mussels, cleaned
- 1 lb shrimp, peeled and deveined
- ½ lb scallops
- 1 cooked crab, cleaned and cracked (optional)
- Fresh parsley for garnish
- Salt & pepper to taste
- Crusty sourdough bread for serving
Instructions
- Prepare base: Heat olive oil in large pot. Sauté onion, garlic, and fennel until softened.
- Add tomatoes & wine: Stir in crushed tomatoes, stock, wine, bay leaves, and red pepper flakes. Simmer 20 minutes to develop flavor.
- Layer seafood: Add clams and mussels first; cook until shells open. Add shrimp and scallops; simmer 5 minutes. Finally, add fish chunks and crab; cook gently until fish is opaque.
- Season: Taste and adjust with salt and pepper.
- Serve: Ladle stew into bowls, garnish with parsley and lemon wedges, and serve with crusty bread.
Notes
- Seafood tip: Use the freshest seafood available; mix varieties for depth.
- Broth tip: Simmer base before adding seafood to avoid overcooking.
- Wine tip: Dry white wine adds brightness; red wine gives richness.
- Storage: Best enjoyed fresh; refrigerate leftovers up to 2 days. Freeze broth separately for longer storage.
- Variations: Add chili flakes for spice, saffron for Mediterranean flair, or rice for a gluten-free option.