Easy Cioppino (Seafood Stew)
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If you are looking for the ultimate comforting seafood recipe, this Easy Cioppino (Seafood Stew) is exactly what you need. Cioppino is a classic Italian-American fish stew made with a rich tomato, garlic, and white wine broth. Our foolproof home-cook version features a perfect blend of cod, shrimp, sea scallops, clams, and mussels. Not only is this one-pot meal incredibly straightforward to make, but it is also the perfect way to enjoy a premium, restaurant-quality seafood dinner right in the comfort of your own kitchen. Grab some crusty bread and let's get cooking! Watch our step-by-step video guide below to create this Seafood Stew at home.
- 4 tbsp Unsalted butter
- 1 medium Sweet onion, diced
- 1 small Fennel bulb, cored and diced
- 2 tbsp Tomato paste
- 3 cloves Garlic, minced
- ½ tsp Dried oregano
- ¼ tsp Crushed red pepper flakes
- ¾ cup Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 (28 oz) can Petite diced tomatoes
- 2 cups Vegetable stock
- 2 cups Clam juice
- 1 Bay leaf
- To taste Kosher salt and freshly ground black pepper
- 12 Little neck clams, scrubbed
- ½ lb Mussels, scrubbed and debearded
- 1 lb Cod or halibut fillets, cut into 3/4-inch pieces
- ½ lb Medium shrimp, peeled and deveined
- 8 large Sea scallops
- 2 tbsp Fresh parsley leaves, chopped
Adjust Servings:
💰 Estimated Total Cost: $45.00
🛒 Ingredients for Easy Cioppino (Seafood Stew)
The Base & Aromatics
The Broth
The Seafood & Finish
🍳 Step-by-Step Cooking Instructions
- Sauté Aromatics: Melt butter in a large stockpot or Dutch oven over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until tender (about 8 minutes).
- Bloom Spices: Stir in tomato paste, garlic, oregano, and red pepper flakes. Cook until fragrant (about 1 minute).
- Simmer Broth: Stir in wine, diced tomatoes, vegetable stock, clam juice, and the bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes to let flavors blend. Season with salt and pepper to taste.
- Steam Shellfish: Stir in the clams and mussels. Reduce heat to low, cover tightly with a lid, and cook until they just begin to open (about 3 to 4 minutes)
- Cook Seafood: Stir in the cod/halibut, shrimp, and scallops. Reduce heat and simmer uncovered until the fish flakes, shrimp turn pink, scallops are opaque, and the clams/mussels have opened completely (about 3 to 4 minutes)..
- Finish & Serve: Discard any clams or mussels that failed to open. Stir in the fresh parsley, adjust salt and pepper if needed, and serve immediately.
📝 Recipe Notes & Pro Tips
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Serving Suggestion: Serve this classic stew alongside a warm, sliced baguette or sourdough bread brushed with olive oil and grilled. It is absolutely essential for soaking up every drop of the rich, savory seafood broth! If you want a deeper depth of flavor, you can swap the vegetable stock for a high-quality seafood or fish stock.
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Make-Ahead Tip: Seafood overcooks and turns rubbery very quickly, so this dish is best enjoyed fresh. However, you can easily prepare the entire tomato and wine broth base up to 24 hours in advance . Just cool the broth completely, cover, and refrigerate it. When you are ready to serve, bring the broth back to a simmer on the stove and proceed directly to Step 4 to cook your fresh seafood in minutes.
- Pro Tip: Serve this classic stew alongside a warm, sliced baguette or sourdough bread brushed with olive oil and grilled. It is absolutely essential for soaking up every drop of the rich, savory seafood broth! If you want a deeper depth of flavor, you can swap the vegetable stock for a high-quality seafood or fish stock.