Name: Seafood Cioppino: A Hearty, Flavorful Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp olive oil: Used to sauté the garlic and onion, forming the base of the broth.; 1 medium onion, chopped: Adds a rich sweetness and depth to the broth.; 4 cloves garlic, minced: Adds an aromatic foundation to the dish.; 1 tsp red pepper flakes (optional): For a slight kick of heat, balance the sweetness of the tomatoes.; 1 ½ cups dry white wine: Adds acidity and enhances the depth of the broth.; 1 can (14.5 oz) crushed tomatoes: The base of the flavorful, savory tomato broth.; 2 cups seafood stock or clam juice: Adds a rich, oceanic flavor that enhances the seafood.; 1 tsp dried oregano: A classic herb for Mediterranean-style dishes.; 1 tsp dried thyme: Brings an earthy, herby note to the broth.; Salt and pepper to taste: Essential for seasoning the broth.; 2 tbsp fresh parsley, chopped: Adds brightness and color to the dish.; 1 tbsp fresh basil, chopped: Provides a fresh, aromatic lift to the broth.; 1 lb firm white fish fillets (like cod or halibut), cut into large chunks: Provides a meaty, tender bite that soaks up the flavor of the broth.; 1 lb shrimp, peeled and deveined: Sweet and tender, shrimp cook quickly and add a juicy texture to the dish.; 1 lb mussels, scrubbed and debearded: Mussels release a salty brine that complements the tomatoes and broth.; 1 lb clams, scrubbed: Clams add a briny, sweet flavor that contrasts with the richness of the broth.; 1/2 lb scallops, halved if large: Sweet and tender, scallops round out the mix of seafood perfectly.; Fresh parsley, chopped: To add a pop of color and freshness.; Crusty bread or garlic toast: For dipping into the delicious broth.

Description

Seafood Cioppino is a hearty, aromatic Italian-American stew that showcases the freshest seafood in a rich, tomato-based broth. Originating from San Francisco, this dish brings together a vibrant mix of fish, shellfish, and tender squid, all simmered in a savory broth made with white wine, garlic, herbs, and a touch of red pepper for heat. It’s perfect for seafood lovers, offering layers of flavor from the variety of seafood and the depth of the broth. The tender pieces of shrimp, mussels, and clams infuse the stew with their oceanic essence, while a hint of fennel and tomatoes creates a comforting, robust sauce that ties everything together.

Whether served with toasted baguette slices to soak up the broth or alongside a simple green salad, Seafood Cioppino makes for a stunning meal that feels both elegant and rustic. Ideal for a family gathering, special occasion, or when you want to impress guests with a flavorful dish that’s surprisingly easy to prepare.

Ingredients

Scale

For the Broth:

2 tbsp olive oil: Used to sauté the garlic and onion, forming the base of the broth.
1 medium onion, chopped: Adds a rich sweetness and depth to the broth.
4 cloves garlic, minced: Adds an aromatic foundation to the dish.
1 tsp red pepper flakes (optional): For a slight kick of heat, balance the sweetness of the tomatoes.
1 ½ cups dry white wine: Adds acidity and enhances the depth of the broth.
1 can (14.5 oz) crushed tomatoes: The base of the flavorful, savory tomato broth.
2 cups seafood stock or clam juice: Adds a rich, oceanic flavor that enhances the seafood.
1 tsp dried oregano: A classic herb for Mediterranean-style dishes.
1 tsp dried thyme: Brings an earthy, herby note to the broth.
Salt and pepper to taste: Essential for seasoning the broth.
2 tbsp fresh parsley, chopped: Adds brightness and color to the dish.
1 tbsp fresh basil, chopped: Provides a fresh, aromatic lift to the broth.

For the Seafood:

1 lb firm white fish fillets (like cod or halibut), cut into large chunks: Provides a meaty, tender bite that soaks up the flavor of the broth.
1 lb shrimp, peeled and deveined: Sweet and tender, shrimp cook quickly and add a juicy texture to the dish.
1 lb mussels, scrubbed and debearded: Mussels release a salty brine that complements the tomatoes and broth.
1 lb clams, scrubbed: Clams add a briny, sweet flavor that contrasts with the richness of the broth.
1/2 lb scallops, halved if large: Sweet and tender, scallops round out the mix of seafood perfectly.

For Garnish:

Fresh parsley, chopped: To add a pop of color and freshness.
Crusty bread or garlic toast: For dipping into the delicious broth.

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Instructions

STEP 1: PREPARE THE SEAFOOD

Start by prepping all your seafood ingredients. Cut the white fish fillets into large chunks, peel and devein the shrimp, and scrub the mussels and clams to remove any sand or debris. Rinse the scallops and pat all the seafood dry with paper towels. Having everything ready to go will make the cooking process smoother and faster.

STEP 2: MAKE THE BROTH

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using), and sauté for another 1-2 minutes, until fragrant.

Next, pour in 1 ½ cups of dry white wine and stir, scraping any browned bits off the bottom of the pot to incorporate them into the broth. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavors.

Add the crushed tomatoes, seafood stock or clam juice, dried oregano, and dried thyme to the pot. Stir to combine and season with salt and pepper to taste. Bring the broth to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld together.

Taste the broth and adjust the seasoning if needed, adding a little more salt, pepper, or herbs to your liking.

STEP 3: ADD THE SEAFOOD

Once the broth is flavorful and aromatic, it’s time to add the seafood. Start by adding the firm white fish chunks, followed by the shrimp, mussels, clams, and scallops. Stir gently to combine and ensure all the seafood is submerged in the broth.

Cover the pot with a lid and cook for about 5-7 minutes. Mussels and clams should open up, and the shrimp and fish should be fully cooked and opaque. Be careful not to overcook the seafood, as it can become rubbery and tough. If any mussels or clams remain closed, discard them, as they are not safe to eat.

STEP 4: GARNISH AND SERVE

Once the seafood is cooked through and the broth is fragrant, it’s time to serve. Ladle the Seafood Cioppino into large bowls, making sure to include a good portion of both the seafood and the broth. Garnish with freshly chopped parsley and basil for a burst of color and freshness.

Serve the Cioppino with a side of crusty bread or garlic toast to soak up the delicious broth. For an extra touch of elegance, drizzle the bread with a little olive oil or rub with garlic before toasting.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 400 kcal
Fat: 22g
Carbohydrates: 18g
Protein: 35g