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Classic Cioppino (Seafood Stew)

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Classic Cioppino is a hearty Italian-American seafood stew with a tomato-wine broth, loaded with fresh fish, shellfish, and herbs — perfect for a cozy dinner with crusty bread.

Ingredients

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  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 fennel bulb, trimmed and sliced
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup dry white wine
  • 4 cups seafood stock (or fish stock)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 pound firm white fish (e.g., halibut or cod), cut into chunks
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 pound mussels, scrubbed and debearded
  • 1/2 pound clams, scrubbed
  • 2 tablespoons fresh parsley, chopped
  • Crusty bread, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and fennel, and sauté until softened, about 5–7 minutes.
  2. Add garlic and red pepper flakes (if using); cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes, then add crushed tomatoes, wine, seafood stock, bay leaf, oregano, salt, and pepper.
  4. Bring to a simmer and cook uncovered for 25–30 minutes to allow flavors to develop.
  5. Add the firm white fish and cook for 5 minutes.
  6. Add shrimp, scallops, mussels, and clams. Cover and cook for 5–7 minutes until shellfish open and shrimp is opaque. Discard any unopened shells.
  7. Stir in fresh parsley. Taste and adjust seasoning as needed.
  8. Serve hot with crusty bread for dipping.

Notes

  • Use the freshest seafood you can find for best flavor.
  • You can substitute or add other seafood like crab or calamari.
  • Make the broth ahead of time and add seafood just before serving.
  • Serve with lemon wedges and a glass of white wine for a restaurant-style experience.

Nutrition

Find it online: https://tastyera.com/classic-cioppino-seafood-stew/