Description
Easy Cioppino is a classic Italian-American seafood stew bursting with flavors from fresh scallops, shrimp, mussels, clams, and white fish simmered in a savory tomato and white wine broth. This ultimate seafood stew recipe is hearty, comforting, and perfect for a family meal served with crusty bread.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups seafood or fish stock
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Seafood
- 1/2 pound sea scallops
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound firm white fish (such as cod or halibut), cut into chunks
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Crusty bread for serving
Instructions
- Prepare the Base Vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and thinly sliced fennel bulb and cook for 5 to 6 minutes until softened and translucent.
- Add Aromatics: Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 30 seconds until fragrant.
- Develop Tomato Flavor: Add the tomato paste to the pot and cook for 2 to 3 minutes until it darkens slightly, enhancing its flavor.
- Deglaze the Pot: Pour in the dry white wine and scrape up any browned bits stuck to the bottom of the pot to intensify the stew’s flavor.
- Add Tomatoes and Stock: Stir in the crushed tomatoes, seafood or fish stock, bay leaf, salt, and black pepper. Bring the mixture to a simmer and cook uncovered for 20 minutes to meld the flavors.
- Cook Shellfish: Add the clams and mussels to the pot, cover it with a lid, and cook for 5 minutes until they start to open.
- Add Remaining Seafood: Add the shrimp, scallops, and chunks of white fish. Cover again and simmer for another 5 to 7 minutes, or until the shellfish are fully open and the fish is opaque and cooked through.
- Discard Unopened Shellfish: Remove and discard any clams or mussels that did not open during cooking, as they are unsafe to eat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the stew, and serve hot with crusty bread for dipping.
Notes
- Customize your cioppino with your favorite seafood—adding lobster or crab legs adds a luxurious touch.
- If seafood stock is unavailable, substitute chicken broth with a splash of clam juice for similar flavor depth.
- Ensure all shellfish are fresh and properly cleaned to avoid grit or impurities in the stew.
- Serve with crusty bread to soak up the flavorful broth.
