Easy Ciopinno Seafood Stew Recipe

Few dishes capture the essence of the sea quite like Cioppino. This rustic yet elegant seafood stew, born on the docks of San Francisco, is a vibrant mix of fresh fish, shellfish, and an aromatic tomato-wine broth that warms the soul. Perfect for dinner parties or cozy nights in, this dish proves that seafood can be both comforting and sophisticated, all in a single bowl.

Ingredients List

• 3 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 fennel bulb, cored and thinly sliced
• 1 red bell pepper, diced
• 1 cup dry white wine
• 1 (28 oz) can crushed San Marzano tomatoes
• 4 cups seafood or fish stock (preferably homemade)
• 1 tsp crushed red pepper flakes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp sea salt (adjust to taste)
• Freshly cracked black pepper, to taste
• ½ lb firm white fish (halibut, cod, or sea bass), cut into chunks
• ½ lb large shrimp, peeled and deveined
• ½ lb sea scallops
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh basil, chiffonade
• Crusty sourdough bread, for serving

Step-by-Step Instructions

Step 1: Build the Aromatic Base

Heat olive oil in a large Dutch oven over medium heat. Sauté onion, fennel, and bell pepper until soft and fragrant, about 6–8 minutes. Add garlic and cook until just golden, being careful not to burn it.

Step 2: Deglaze and Simmer the Broth

Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to let the alcohol evaporate. Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce to a low simmer for 25 minutes, allowing flavors to meld.

Step 3: Cook the Seafood with Precision

Add clams and mussels first, cover and cook for 5 minutes until they begin to open. Then add fish, scallops, and shrimp. Simmer gently for another 5–7 minutes, just until the fish is opaque and shellfish fully open. Discard any that remain closed.

Step 4: Finish with Fresh Herbs and Serve

Remove from heat, stir in parsley and basil. Taste and adjust seasoning. Ladle the stew into warm bowls and serve immediately with toasted sourdough for dipping.

Cook Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings

6 generous portions

Nutritional Information (approx. per serving)

• Calories: 360 kcal
• Protein: 35 g
• Fat: 12 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Sodium: 890 mg

Storage Instructions

Cioppino is best enjoyed fresh, but leftovers can be cooled, stored in an airtight container, and refrigerated for up to 2 days. Reheat gently over low heat to avoid overcooking the seafood. Do not freeze, as the delicate texture of shellfish may change.

Suggestions

• Always use the freshest seafood available, quality makes or breaks this dish.
• Pair with a chilled Sauvignon Blanc or Pinot Grigio to complement the bright, briny flavors.
• Add a pinch of saffron for a subtle Mediterranean twist.
• For a heartier meal, toss in cooked pasta or serve over creamy polenta.

Seasonal Relevance

Perfect year-round, Cioppino truly shines in colder months, offering warmth and elegance to any gathering. In summer, it’s a vibrant centerpiece for outdoor seafood feasts when shellfish are at their peak.

Conclusion

Cioppino is more than a stew, it’s a celebration of the sea in every spoonful. Its balance of bold, bright flavors and delicate seafood textures makes it a showstopper without being complicated. Whether served at a holiday table or on a quiet evening at home, this dish guarantees an unforgettable dining experience.

FAQs

Q1: Can I make Cioppino ahead of time?
Yes, you can prepare the broth (without seafood) a day in advance. Add the seafood just before serving to maintain perfect texture.

Q2: What’s the best pot to use for Cioppino?
A large, heavy-bottomed Dutch oven or stainless steel soup pot works best, it holds heat evenly and gives the seafood plenty of space to cook gently.

Q3: How do I prevent the shellfish from becoming rubbery?
The key is timing: add the shellfish in stages, starting with those that take longer to open, and never boil — a gentle simmer preserves tenderness.