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
Scale
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.
