Easy Cioppino Recipe | Classic Italian-American Seafood Stew
Make this easy cioppino seafood stew with shrimp, mussels, clams, and fish simmered in a rich tomato-wine broth. A flavorful Italian-American classic perfect for cozy dinners or entertaining guests.
Equipment
- Large Dutch oven or heavy pot
- Lid (for steaming shellfish)
- Spider/tongs (for handling seafood)
- Ladle for serving
- Cutting board & knife
- Fine mesh strainer (optional, for clarifying stock)
- Crusty bread & warm bowls (for serving)
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 1 fennel bulb, diced
- 4 cloves garlic, minced
- 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 can (28 oz) crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 tsp oregano
- ½ tsp chili flakes (adjust to taste)
- Salt & pepper to taste
- 1 lb clams, scrubbed
- 1 lb mussels, cleaned and debearded
- 1 lb firm white fish (cod or halibut), cut into chunks
- ½ lb shrimp, peeled and deveined
- ½ lb scallops
- Juice of 1 lemon
- 2 tbsp butter or olive oil (for finishing)
- ¼ cup fresh parsley, chopped
Instructions
- Prep: Clean shellfish, dice onion and fennel, mince garlic.
- Sweat aromatics: Heat olive oil in Dutch oven. Cook onion and fennel with salt until translucent. Add garlic briefly.
- Deglaze: Pour in wine; simmer to reduce and lift fond.
- Build broth: Add tomatoes, paste, stock, bay leaf, oregano, chili flakes. Simmer 15–20 minutes.
- Season & taste: Adjust salt, pepper, and chili.
- Stage seafood:Add clams and mussels; cover 5–7 minutes until they open.Add fish chunks; simmer gently 3–5 minutes.Add shrimp and scallops; cook 2–3 minutes until opaque.
- Finish: Stir in parsley, butter or olive oil, and lemon juice.
- Serve: Ladle into warm bowls, discard unopened shellfish, garnish with parsley, and serve with crusty bread.
Notes
- Make-ahead: Prepare broth up to 2 days ahead; add seafood just before serving.
- Storage: Refrigerate leftovers up to 2 days; seafood is best fresh.
- Freezing: Freeze broth only; add fresh seafood when reheating.
- Variations: Add saffron for floral depth, smoked paprika for warmth, or swap seafood based on availability.
- Pro Tip: Always stage seafood by cook time—shellfish first, fish next, shrimp/scallops last—for tender results.