seafood cioppino

A medley of clams, mussels, shrimp, and cod balance beautifully with a savory tomato and seafood broth delicately flavored with fennel and shallot.

CIOPPINO

avocado oil, (or olive oil)

fennel bulb, (thinly sliced)

shallots, (thinly sliced)

garlic, (pressed

salt

black pepper

tomato paste

(14 ounces) tomatoes, (undrained)

low sodium seafood broth, (OR chicken broth)

dry white wine

bay leaf

cod fillet, (skin removed,

shrimp,

parsley

red pepper flakes, (for garnish, optional)

Lemon wedges, (for serving)

Heat oil in a 6-quart Dutch oven or stockpot set over medium heat.

Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally.

Stir in garlic, salt, and black pepper; cook for 2 more minutes.

Add tomato paste; stir to combine.

Stir in diced tomatoes, seafood or chicken stock, and wine.

Add bay leaf; cover and bring to a simmer.

Reduce heat to medium-low and continue to simmer covered for 10 minutes.

Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams and mussels begin to open.

Add the cod; cover and cook for 3 minutes.

Add in the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.

Remove from heat. Taste soup for salt and pepper; adjust accordingly.

Discard any clams and mussels that didn’t open.

Remove bay leaf.

Garnish with parsley and red pepper flakes.

Serve with lemons.

Loads of fresh seafood in a rich and flavorful tomato wine broth, cioppino is delicious and surprisingly simple to make!

Cioppino (Fisherman's Stew)

olive oil

onion

shallots (finely chopped)

leek (thinly sliced)

fennel (thinly sliced)

garlic (minced)

tsp salt

tsp crushed red pepper flakes

8 oz bottle of clam juice

28 oz can of crushed tomatoes

seafood stock

shrimp

scallops

lb firm white fish

lb clams

lbs mussels

lemon wedges

In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 minutes.

Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.

Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.

Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.

Use a slotted spoon to discard any clams or mussels that did not open. Sprinkle in fresh parsley and serve in big bowls with lemon wedges and lots of crusty bread.

We love seafood in this house so this dish was well received and loved! Thanks for the recipe!!

This stew has so much FLAVOR, girl! I’m so amazed at how easily it all came together. A must make recipe!

I love the choose your own adventure style of this soup. Made mine with lots of shrimp and redfish as that was looking particularly good at the market last weekend. It's so easy and tasty. Will be making it again!

We loved this cioppino so much! I served it for our Saturday dinner, which we always eat al fresco, with a homemade loaf of Italian bread. So delicious and comforting.

Our homemade Cioppino seafood stew recipe is here to impress, with a flavorful tomato broth and loaded with your favorite seafood.  Don&#039;t forget to serve it with crusty sourdough, for dipping.

Cioppino

fennel (, chopped)

onion (, chopped)

shallots (, diced)

garlic (, minced)

red pepper flakes (,

dry white wine*

oregano

tomatoes

Lemon wedges (, for serving)

bread

dungeness crab (, in the shell)

fish

mussels (, debearded)

fresh clams (, rinsed)

Make Seafood Stock*: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussles on top (don’t stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside

Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.

Strain Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don’t have a cheesecloth, just don’t add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.

Add seafood: Just before you’re ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.

Serve: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!

I want to make the seafood stock a day or two in advance. Should I refrigerate the clams and mussels since they’re already cooked? Also, when you mentioned removing the crab meat to use the shells, were you referring to live crabs or pre-cooked crabs?

I too grew up in San Francisco. I remember going to Agroto 9 I now I spelled it wrong but just the memories and the great food.

I have loved cioppino all of my life. I was intimidated to ever try making it at home. Today I decided to try it! This recipe was delicious! It was so much easier than I thought! I did use store bought fish broth and added some clam juice because I didn’t use clams or mussels. I followed the rest of the recipe. It was so very good. Just like the restaurants in San Francisco!  This recipe is a keeper!

This was delicious! We did Dungeness crab, scallops, cod, clams, and mussels - such a treat. Loved having the video to follow along while making the dish. Next time I’ll likely half the recipe as there’s only two of us and this is a lot of $$$ ingredients. It’s worth it though

I'm in love with this recipe! I was a bit intimidated at first, but was so glad for all the tips in the post. It was easy to follow and was absolutely delicious!! Plus, I love how I was able to adapt based on what I already had on hand.

https://content.jwplatform.com/videos/yNXlopxP.mp4

This Cioppino recipe is an Italian-American seafood stew. It is hearty, flavorful, and so versatile! Enjoy it with crusty bread for dipping!

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CIOPPINO

Cioppino (Fisherman's Stew)

Cioppino

Top 3 seafood cioppino recipes from across the web

The most viewed seafood cioppino recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CIOPPINO

Cioppino (Fisherman's Stew)

Cioppino

The most viewed seafood cioppino recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine