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.

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CIOPPINO

Cioppino (Fisherman's Stew)

Top 2 seafood cioppino recipes from across the web

The most viewed seafood cioppino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CIOPPINO

Cioppino (Fisherman's Stew)

The most viewed seafood cioppino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine