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Cioppino Seafood Stew: A Delicious Recipe for a Classic Italian Dish

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This hearty Cioppino is a flavorful seafood stew packed with mussels, clams, shrimp, and white fish, all simmered in a rich tomato and white wine broth. Perfect for a cozy dinner, it pairs beautifully with crusty bread for dipping.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 medium tomatoes, diced (or 1 can of diced tomatoes)
  • 1 cup dry white wine
  • 4 cups seafood stock (or fish stock)
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 bay leaf
  • 1 pound mussels, cleaned and debearded
  • 1 pound clams, cleaned
  • 1 pound shrimp, peeled and deveined
  • 1 pound firm white fish (like cod or halibut), cut into chunks
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent.
  2. Add the minced garlic and diced bell pepper, sautéing for an additional 3-4 minutes, stirring frequently.
  3. Stir in the diced tomatoes and cook for about 5 minutes until they break down slightly.
  4. Pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for 3-4 minutes to cook off the alcohol.
  5. Add the seafood stock, dried oregano, red pepper flakes, and bay leaf. Stir and bring to a gentle simmer. Season with salt and pepper to taste.
  6. Once simmering, add the mussels and clams, cover, and cook for about 5 minutes until they start to open.
  7. Add the shrimp and fish chunks, stir gently, cover again, and cook for an additional 5-7 minutes until the shrimp are pink and the fish is cooked through.
  8. Discard any mussels or clams that haven’t opened.
  9. Taste the stew and adjust seasoning as needed. Remove and discard the bay leaf.
  10. Ladle the cioppino into bowls, ensuring a generous amount of broth and seafood in each serving.
  11. Garnish with freshly chopped parsley and serve hot with crusty bread on the side.

Notes

  • Customize the seafood based on availability or preference; squid, scallops, or lobster are great additions.
  • For a thicker broth, add a tablespoon of tomato paste when adding the tomatoes.
  • Let the stew simmer longer for a more robust flavor, but avoid overcooking the delicate seafood.

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