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Hearty Cioppino Seafood Stew Recipe

Cioppino (Seafood Stew)

Nothing warms the heart and soul quite like a bowl of Cioppino, a classic seafood stew that brings the flavors of the ocean right to your kitchen. It's easy to whip up and perfect for any gathering, making it a recipe you'll want to keep close to your heart.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Cioppino
  • 2 tbsp olive oil A staple for sautéing, adding richness to the stew.
  • 1 unit onion diced
  • 4 cloves garlic minced
  • 1 unit bell pepper diced
  • 28 oz crushed tomatoes the heart of the stew, bringing acidity and texture.
  • 1 cup dry white wine elevates the dish with depth.
  • 2 cups fish stock use homemade if you have it.
  • 1 tsp red pepper flakes for a gentle kick of heat.
  • 1 tsp dried oregano adds a lovely earthy flavor.
  • 1 lb firm white fish cut into chunks (cod or halibut works beautifully).
  • 1 lb shrimp peeled and deveined.
  • 1 lb mussels cleaned.
  • 1 lb clams cleaned.
  • 1 bunch fresh parsley chopped (for garnish).
  • to taste unit salt and pepper essential for seasoning.
For Serving
  • Crusty bread for soaking up all that delicious broth!

Equipment

  • Large Pot

Method
 

  1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Step 2: Stir in the minced garlic and diced bell pepper, cooking for an additional 3 minutes.
  3. Step 3: Add the crushed tomatoes, white wine, fish stock, red pepper flakes, oregano, salt, and pepper. Bring to a simmer and let it cook for 20 minutes, allowing those flavors to meld beautifully.
  4. Step 4: Add the white fish chunks to the pot and cook for 5 minutes.
  5. Step 5: Next, add the shrimp, mussels, and clams. Cover the pot and cook for another 5-7 minutes, or until the shellfish have opened and the shrimp are cooked through.
  6. Step 6: Taste and adjust the seasoning if needed.
  7. Step 7: Serve hot, garnished with fresh parsley, alongside crusty bread for dipping.

Notes

If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or stock to loosen it up. I wouldn’t recommend freezing this dish, as the seafood can lose its texture.