If you’ve ever dreamed of savoring a warm, aromatic seafood stew that bursts with the flavors of the ocean and the garden, then this Cioppino Recipe is exactly what you need. Rooted in Italian-American tradition, this tomato-based seafood stew combines tender clams, mussels, shrimp, scallops, and flaky white fish in a fragrant broth infused with fennel, garlic, and fresh herbs. Each spoonful delivers a comforting embrace of zesty, vibrant flavors that perfectly balance heartiness and freshness. Whether you’re cooking for family or hosting friends, this dish creates a memorable meal that feels like a warm seaside hug.
Ingredients You’ll Need
Cioppino is deliciously simple to prepare, relying on fresh, thoughtful ingredients that each add a unique layer to the dish. From the sweet crunch of fennel to the briny sweetness of shellfish, every component enhances the stew’s complexity and depth.
- Olive oil: Adds a fruity richness and forms the flavorful base for sautéing aromatics.
- Onion: Provides subtle sweetness and depth when softened.
- Fennel bulb: Offers a light anise flavor that brightens and complements the seafood.
- Garlic: Brings a warm, aromatic punch essential to the broth’s character.
- Red pepper flakes (optional): Adds a gentle heat that livens up the stew without overpowering it.
- Crushed tomatoes: Create the vibrant, slightly tangy base that holds all flavors together.
- Dry white wine: Introduces acidity and complexity, boosting the broth’s overall brightness.
- Seafood or fish stock: Deepens the oceanic flavor, with the option to substitute chicken broth if needed.
- Dried oregano and thyme: Earthy herbs that harmonize the tomato and seafood elements.
- Bay leaf: Infuses subtle layers of fragrant warmth to the broth.
- Salt and black pepper: Essential seasonings to balance and enhance the natural flavors.
- Clams and mussels: The star shellfish that provide a briny, tender bite once cooked.
- Shrimp: Adds sweetness and a firm texture.
- Scallops: Give a delicate richness and subtle sweetness.
- Firm white fish like halibut or cod: Brings flaky, mild flesh that soaks up the broth beautifully.
- Fresh parsley: Brightens the finished dish with color and fresh herbal notes.
- Crusty bread: Perfect for soaking up every drop of that irresistible sauce.
How to Make Cioppino Recipe
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot over medium heat. Add chopped onion and thinly sliced fennel, then sauté until soft and fragrant, about 5 to 7 minutes. This step develops the stew’s sweet aromatic foundation that complements the seafood perfectly.
Step 2: Add Aromatics and Tomato
Stir in minced garlic and red pepper flakes, cooking for just one minute until you can smell the garlic’s inviting aroma. Next, pour in crushed tomatoes, dry white wine, and seafood stock, along with the herbs and bay leaf. Bring this mixture to a gentle simmer and let it cook uncovered for about 20 minutes so the flavors meld and intensify.
Step 3: Cook the Shellfish
Introduce the clams and mussels into the bubbling broth, cover the pot, and steam them for about 5 minutes until their shells open. This method ensures the shellfish retain their tender, juicy texture and infuse the broth with ocean-fresh flavor.
Step 4: Add Remaining Seafood
Gently add shrimp, scallops, and chunks of white fish to the pot, then cover and cook for another 5 to 7 minutes. The seafood will cook through and soak up the intensely flavorful tomato fennel broth. Discard any shellfish that remain unopened for safety reasons.
Step 5: Final Touches
Taste your cioppino stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf, sprinkle chopped fresh parsley on top, and get ready to dive into the comforting warmth of this classic dish.
How to Serve Cioppino Recipe
Garnishes
Fresh parsley is your go-to garnish, offering a vibrant punch of green and a bright herbal note that balances the richness of the stew. For an extra touch, a drizzle of good quality olive oil or a sprinkle of lemon zest will lift the flavors beautifully.
Side Dishes
Crusty bread is an absolute must for soaking up the luscious broth. Garlic-rubbed toasted bread or a warm baguette pairs wonderfully, making every bite indulgent. A crisp green salad with a simple vinaigrette also helps to cut through the stew’s richness, adding freshness to the meal.
Creative Ways to Present
Serve your cioppino in deep bowls that invite your guests to savor the seafood and broth together. Layer in some toasted baguette slices either on the side or floating on top for a rustic touch. For an impressive presentation, add a lemon wedge and fresh herbs on the side to brighten each serving.
Make Ahead and Storage
Storing Leftovers
Cioppino tastes fantastic the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 2 days, ensuring the broth covers the seafood to keep it moist.
Freezing
While the seafood’s texture is best fresh, you can freeze the broth separately for up to 3 months. When ready to enjoy, thaw it, and gently reheat with freshly cooked seafood added at serving time for the best experience.
Reheating
Reheat leftover cioppino slowly over low to medium heat, stirring occasionally to warm evenly without overcooking the seafood. You can add a splash of wine or stock if the broth has thickened too much.
FAQs
What types of seafood can I use in the Cioppino Recipe?
You can be flexible with the seafood: clams, mussels, shrimp, scallops, and white fish are classic, but crab legs, calamari, or lobster can also make the dish feel extra special.
Can I make cioppino without alcohol?
Yes! Replace the dry white wine with extra seafood or fish stock for a non-alcoholic version. The flavor will be slightly different, but still delicious.
Is cioppino spicy?
This Cioppino Recipe uses optional red pepper flakes to add gentle warmth, but you can adjust or omit them to suit your preferred spice level.
How long does it take to make cioppino?
The entire process takes about 55 minutes including prep and cooking, making it a wonderful medium-speed meal perfect for a special weeknight or weekend dinner.
What should I serve with cioppino?
Classic crusty bread is a must for dipping, alongside a light green salad or steamed vegetables to balance the hearty stew.
Final Thoughts
Trust me, once you make this Cioppino Recipe, it will quickly become a go-to comfort food that you want to share often. Its perfect balance of fresh seafood, fragrant herbs, and rich tomato fennel broth creates a truly unforgettable dining experience. So gather your ingredients, invite loved ones, and dive into a bowl of this heartwarming Italian-American treasure—it’s a seafood celebration in every bite!
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Cioppino Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Cioppino is a hearty Italian-American seafood stew featuring a rich tomato and fennel broth packed with a variety of fresh seafood like clams, mussels, shrimp, scallops, and firm white fish. This comforting stew simmers gently on the stovetop, blending garlic, herbs, and white wine to create a flavorful and aromatic meal perfect for any seafood lover, served best with crusty bread to soak up the delicious broth.
Ingredients
Base
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 small fennel bulb, sliced thin
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
Broth and Seasonings
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or fish stock (or chicken broth)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
Seafood
- 1 pound clams, scrubbed
- ½ pound mussels, scrubbed and debearded
- ½ pound large shrimp, peeled and deveined
- ½ pound scallops
- ½ pound firm white fish (like halibut or cod), cut into chunks
Finishing
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven or deep pot over medium heat. Add the chopped onion and sliced fennel and cook for 5–7 minutes until softened and fragrant.
- Add Garlic and Spices: Stir in minced garlic and red pepper flakes (if using) and cook for an additional minute until fragrant.
- Add Liquids and Herbs: Pour in crushed tomatoes, dry white wine, and seafood stock. Add dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes to develop rich flavors.
- Cook Clams and Mussels: Add scrupulously cleaned clams and mussels to the pot. Cover with a lid and cook for 5 minutes, allowing the shellfish to steam open and release their juices into the broth.
- Add Remaining Seafood: Add shrimp, scallops, and chunks of firm white fish into the pot. Re-cover and continue cooking for another 5–7 minutes until all shellfish have opened and the seafood is cooked through.
- Final Touches: Discard any unopened shellfish. Taste the stew and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the cioppino into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread to soak up the flavorful broth.
Notes
- Cioppino is very versatile—use whatever fresh seafood is available, such as crab legs, calamari, or lobster for a more indulgent version.
- Serve with garlic-rubbed toasted bread to soak up the chowder-like tomato broth.
- Make sure to discard any shellfish that do not open during cooking to ensure food safety.
