Cioppino Recipe (Seafood Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
466 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Cioppino Recipe (Seafood Stew)
Description
Cioppino Recipe (Seafood Stew) features a medley of seafood including clams, mussels, shrimp, scallops, and firm white fish cooked in a tomato-infused broth enhanced by white wine, clam juice, seafood stock, and a blend of aromatics like onion, garlic, bell pepper, celery, and herbs. The broth is gently simmered to develop depth and sweetness, then seafood is added last to prevent overcooking, preserving their texture and freshness.
The stew offers a balance of tender shellfish and flaky fish in a lightly spiced, tomato-wine sauce with fresh parsley and basil adding brightness. Cooking the shellfish until just open avoids toughness and discarding unopened shells ensures quality.
Traditionally enjoyed with crusty bread, Cioppino suits a communal meal where diners can savor the flavorful broth and seafood together. Its components encourage dipping and soaking, making the bread an essential complement.
The recipe allows flexibility in seafood choice and offers a make-ahead option by preparing the broth in advance. Storing leftovers properly or freezing extends enjoyment, and pairing with pasta transforms the stew into a seafood pasta dish.
Ingredients
- 2 medium onion finely chopped
- 8 cloves garlic minced
- 2 bay leaf
- 1 tsp oregano
- 1 ½ tsp table salt
- 1 tsp black pepper freshly ground
- ¼ cup olive oil light
- 3 celery thinly sliced, stalks
- 1 yellow bell pepper seeded and diced
- 2 TB tomato paste
- 1 ½ cups white wine such as sauvignon blanc, dry
- 30 oz whole plum tomatoes from can, drained and chopped – juices reserved*
- 1 cup clam juice bottled
- 1 cup seafood stock or chicken stock
- 2 TB sugar
- 20 clams shell-on, whole
- 20 mussels shell-on, whole
- 1 lb fish ie., halibut, snapper, or salmon, firm
- 1 LB Shrimp 16-20 count-size, deveined, tail shell on, raw
- 1 LB sea scallops large, muscles removed from side, if attached
- ¼ cup parsley chopped, fresh
- ¼ cup basil chopped, fresh
- bread crusty, optional for serving
Instructions
- Add the onions, garlic, bay leaves, oregano, salt, pepper, and oil to a large heavy pot or Dutch oven over medium heat. Cook 5 minutes or until the onions are soft. Stir in the celery, bell pepper, and tomato paste, and continue to cook for 1 minute.
- Pour in the wine, and bring the ingredients to a boil for 5-6 minutes or until the liquid is reduced by half.
- Reduce the heat to medium, and stir in the tomatoes with reserved juices, clam juice, broth, and sugar. Cover and simmer 30 minutes. Taste the broth; add salt and pepper as needed.
- Add the clams and mussels. Cook only until the shells open, and immediately transfer the opened calms and mussels to a separate bowl. Toss out any shellfish that won't open.
- Lightly season the fish, shrimp, and scallops with salt and pepper. Add them to the stew, and simmer covered 3 minutes or just until the shrimp turn opaque. Note: If the shrimp turn opaque before the fish is done, remove them from the stew to prevent them from overcooking.
- Turn off the heat, discard the bay leaves, and return all of the ingredients back to the stew. Divide the stew into bowl, garnish with fresh basil, if desired, and serve warm with crust bread.
Notes
- Whole plum tomatoes deepen the stew's flavor, but diced tomatoes can be substituted.
- Pair with a dry Sauvignon Blanc or crisp Rosé for complementary flavors.
- Use fresh high-quality seafood and avoid overcooking to keep textures tender.
- To prepare ahead, make the broth separately and refrigerate for 1-2 days before adding seafood.
- Leftovers keep up to 3 days in the fridge or 3 months frozen; reheat and serve over pasta for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 43g | 86% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 162mg | 54% |
| Sodium | 640mg | 27% |
| Potassium | 1233mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 62mg | 69% |
| Calcium | 156mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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