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Classic Seafood Stew (Cioppino Style) is a hearty and flavorful tomato-based stew loaded with a variety of fresh seafood, herbs, and aromatics — a comforting and elegant dish perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 fennel bulb, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups seafood or fish stock
  • 1 bay leaf
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1/2 lb clams or mussels, scrubbed
  • 1/2 lb firm white fish (e.g., cod or halibut), cut into chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 lb sea scallops (optional)
  • 2 tbsp chopped fresh parsley
  • Crusty bread, for serving

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and fennel, and sauté until softened, about 5 minutes.
  2. Add garlic and red pepper flakes, and cook for another minute until fragrant.
  3. Pour in white wine and simmer for 2–3 minutes, scraping the bottom of the pot.
  4. Add crushed tomatoes, seafood stock, bay leaf, oregano, salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes to develop flavor.
  5. Add clams or mussels, cover, and cook for 5 minutes until they start to open.
  6. Add fish, shrimp, and scallops (if using), and simmer gently for 5–7 minutes or until seafood is opaque and just cooked through.
  7. Discard any unopened shells and the bay leaf. Stir in fresh parsley.
  8. Serve hot with crusty bread for dipping.

Notes

  • Use the freshest seafood available — a mix of shellfish and fish provides great texture and flavor.
  • You can make the tomato base ahead and add seafood just before serving.
  • Adjust spice level by increasing or omitting red pepper flakes.
  • Serve in shallow bowls with a wedge of lemon and fresh herbs for garnish.

Nutrition

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