If you’re searching for the ultimate showstopper seafood stew, this Cioppino will steal your heart—and your taste buds! Imagine a bubbling pot loaded with clams, mussels, shrimp, scallops, and fresh white fish, all swimming together in a zesty, wine-laced tomato broth fragrant with fennel, garlic, and the tiniest whisper of spice. Crusty bread is a must to soak up every drop of this hearty Italian-American classic. Cioppino is not just a dish; it’s a cozy, social dining experience meant to be shared and savored with friends and family around the table.
Ingredients You’ll Need
At first glance, Cioppino might look extravagant, but its ingredients are refreshingly simple and each one plays a starring role. From fresh seafood to aromatic veggies and a soul-warming broth, every component brings something special—whether it’s brininess, sweetness, or a silky texture that turns every bite into utter comfort.
- Olive oil: Use good-quality extra virgin olive oil as the base to infuse a lovely fruity richness.
- Onion: A small, finely chopped onion gives the stew a sweet, mellow backbone.
- Fennel bulb: Thinly sliced fennel adds a touch of anise flavor and bright freshness.
- Garlic: Minced garlic is a must for depth and that irresistible aroma.
- Red pepper flakes (optional): For a gentle heat that perks up the broth without overpowering.
- Tomato paste: A couple spoonfuls amp up color and intensify the tomato base.
- Crushed tomatoes: These provide body and a rustic, homey texture to the stew.
- Dry white wine: Adds a tangy brightness that lifts the seafood flavors beautifully.
- Seafood stock or fish stock: Use homemade or store-bought—this becomes the flavor-packed foundation of your Cioppino.
- Bay leaf: Just one, but it infuses a lovely subtle herbal note as it simmers away.
- Dried oregano: Earthiness and a hint of classic Mediterranean flair come from oregano.
- Salt and black pepper: Essential for seasoning—taste as you go!
- Clams: Scrub thoroughly; their briny bite is unmistakable in every steam-kissed spoonful.
- Mussels: Clean them well and remove beards; they’ll pop open with delicious ocean flavor.
- Shrimp: Go for large, peeled and deveined for easy eating and plump juiciness.
- Scallops: These sweet, delicate morsels cook quickly and soak up all that tomato-rich broth.
- Firm white fish: Choose cod or halibut, cut into chunks so they stay tender, never mushy.
- Fresh parsley: Chopped as a finishing touch for color and a burst of green, herbal freshness.
- Crusty bread: Mandatory for dunking—get a loaf with a chewy, hearty crumb to soak everything up.
How to Make Cioppino
Step 1: Build the Aromatic Base
Start by heating your olive oil in a large Dutch oven or heavy pot over medium heat. When it shimmers, toss in the chopped onion and thinly sliced fennel. Sauté gently for 5 to 7 minutes, stirring often, until both are soft and fragrant. This is your flavor foundation, so let those vegetables sweat and sweeten—it makes all the difference!
Step 2: Layer in Garlic and Spice
Add the minced garlic and red pepper flakes (if you’re craving a kick). Let them sizzle for about 30 seconds, just long enough to release their aroma but not so long that the garlic browns. These little pops of flavor will gently perfume your Cioppino from the inside out.
Step 3: Build the Tomato-Rich Broth
Stir in the tomato paste and let it cook, stirring constantly, for about 2 minutes until it deepens in color—it makes the stew so vibrant! Next, pour in the crushed tomatoes, dry white wine, seafood stock, bay leaf, oregano, and a thoughtful pinch of salt and black pepper. Give it all a big stir, bring to a gentle simmer, and let it cook uncovered for 25 to 30 minutes. This is where your stew develops layers of savory, briny goodness.
Step 4: Add the Shellfish
When the broth is deeply aromatic, add the clams and mussels to the pot. Tuck them down into the bubbling tomato bath, cover tightly, and cook for 5 minutes. The steam helps them open and release their sweet, briny juices right into the broth.
Step 5: Add the Remaining Seafood
Gently lay the shrimp, scallops, and fish chunks on top of the steaming shellfish. Cover the pot again and let everything simmer for another 5 to 7 minutes. You’ll know it’s ready when the shellfish have opened, the shrimp turn pink, scallops are just opaque, and the fish flakes beautifully. Discard any clams or mussels that haven’t opened.
Step 6: Finish and Serve
Ladle your finished Cioppino into warmed bowls, making sure every serving is generous with seafood and broth. Shower with chopped fresh parsley and bring it to the table with plenty of crusty bread for dipping into that ruby-red, flavor-packed stew.
How to Serve Cioppino
Garnishes
A final flourish of fresh parsley goes a long way to brighten the bowl, and you can also add a drizzle of extra virgin olive oil or a sprinkle of cracked black pepper. If you want to amp things up, a little lemon zest or a spoonful of homemade garlic aioli dolloped on top can be truly magical.
Side Dishes
Cioppino shines brightest with a loaf of crusty Italian or sourdough bread for soaking up the broth. You could set a simple green salad dressed in vinaigrette alongside, or serve the stew over a scoop of creamy polenta or even cooked pasta to catch every bit of sauce.
Creative Ways to Present
For dinner parties, try serving Cioppino in individual mini Dutch ovens or rustic bowls so everyone gets their own treasure trove of seafood. Or, go all-out with a family-style presentation, bringing the steaming pot to the center of the table and letting everyone help themselves. For an extra festive touch, set out shell crackers and picks if you include crab or lobster.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cioppino, let it cool completely before transferring to an airtight container. Refrigerate for up to 2 days—the flavors meld nicely, but for best texture, avoid storing too long as delicate seafood can toughen.
Freezing
While the tomato broth freezes beautifully, most seafood doesn’t hold up as well once thawed. If you plan to freeze, do so before adding the shrimp, scallops, and fish. Cool the base, freeze in containers, and add fresh seafood when reheating for best results.
Reheating
To reheat, gently warm the Cioppino over low heat, being careful not to boil or overcook the seafood. If you reserved seafood to add later, simmer just until the fish and shellfish are just opaque and cooked through. This way, every bite stays tender and juicy.
FAQs
Can I use different types of seafood in Cioppino?
Absolutely! Cioppino is all about flexibility and using what’s fresh or available. Feel free to add calamari, crab, lobster, or omit shellfish if needed—just make sure to adjust cooking times for each type Main Course.
What’s the best wine to use in the broth?
A dry white wine works best—think Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Choose one you enjoy drinking for both cooking and serving alongside your Cioppino.
Is Cioppino spicy?
It doesn’t have to be! The red pepper flakes are optional, so you can leave them out for a milder stew or add a pinch more if you love a gentle burn. The broth should be robust, savory, and just a touch peppery.
Do I need a special pot to make Cioppino?
A large Dutch oven or heavy-bottomed soup pot is ideal for maintaining even heat and giving the shellfish plenty of room to open, but any big, sturdy pot will do the trick. Make sure it has a tight-fitting lid.
Can Cioppino be made in advance for a party?
You can absolutely make the base ahead of time, storing it in the refrigerator or freezer. When ready to serve, simply bring the broth back to a simmer and add fresh seafood to finish—the result is party-perfect and stress-free.
Final Thoughts
If you’ve never tried making Cioppino at home, now is the time! Not only is it beautiful and impressive, but it’s also so much fun to share with people you care about. Gather some good bread, your favorite bottle of wine, and treat yourself to an unforgettable seafood feast. You’ll be hooked after one spoonful!
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Cioppino Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cioppino is a classic Italian-American seafood stew brimming with a variety of fresh shellfish and fish in a savory tomato-based broth. This comforting dish is perfect for a special dinner or a gathering with friends and family.
Ingredients
Broth:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, trimmed and thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood stock or fish stock
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Seafood:
- 1 lb clams, scrubbed
- 1 lb mussels, scrubbed and debearded
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb firm white fish (like cod or halibut), cut into chunks
Garnish:
- 2 tablespoons fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Prepare the Broth: In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion and fennel, and sauté until soft. Add garlic, red pepper flakes, tomato paste, crushed tomatoes, white wine, seafood stock, bay leaf, oregano, salt, and pepper. Simmer for 25–30 minutes.
- Cook the Seafood: Add clams and mussels, cook for 5 minutes. Add shrimp, scallops, and fish, simmer for 5–7 minutes until cooked. Discard any unopened shells.
- Finish and Serve: Sprinkle with parsley and serve hot with crusty bread.
Notes
- Use a mix of fresh seafood for the best flavor.
- Cioppino is versatile—add calamari, crab, or lobster if desired.
- Best enjoyed fresh; leftovers can be stored for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg
