4.7 from 834 votes
Cioppino Seafood Stew Recipe
Cioppino Seafood Stew is a tomato-based seafood soup featuring a mix of cod, shrimp, scallops, mussels, and clams simmered in a broth made from fennel, onion, garlic, fennel seeds, red pepper flakes, crushed tomatoes, seafood stock, and white wine. The stew offers a rich, aromatic flavor with a balance of seafood sweetness and mild spice. The seafood is added sequentially to ensure even cooking, and anise-flavored liqueur and fresh parsley finish the dish for complexity.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
373 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- ¼ cup olive oil
- 2 cups fennel bulb , white part only, cut into ½-inch dice
- 1 ½ cup yellow onion , 1 large, cut into ½-inch dice
- 3 garlic pressed or minced, cloves
- 1 teaspoon fennel seeds whole
- ½ teaspoon red pepper flakes
- 1 ounce can crushed tomatoes
- 4 cups seafood stock
- 1 ½ cups white wine such as Pinot Grigio, dry
- salt Kosher salt and freshly ground black pepper
- black pepper Kosher salt and freshly ground black pepper
- 1 pound cod skin removed, cut into 2-inch dice, fillets
- 1 pound Shrimp peeled and deviened, large
- 1 pound sea scallops , halved crosswise
- 1 dozen mussels , scrubbed
- 1 dozen littleneck clams , or other small clam
- 1 tablespoon anise liqueur such as Pernod or Pastis, flavored
- 3 tablespoons parsley , minced
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
- Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
- Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
- Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
- Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.
Cup of Yum
Notes
- Prepare the tomato and vegetable soup base up to 2 days ahead; refrigerate and reheat before adding seafood.
- Add seafood in order of cooking time without stirring to ensure even cooking and shellfish opening.
- Discard any mussels or clams that do not open after cooking.
- Serve with sourdough baguette slices for dipping into the broth.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
11g
(4%)
Protein
42g
(84%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Cholesterol
241mg
(80%)
Sodium
1467mg
(61%)
Potassium
905mg
(19%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
285IU
(6%)
Vitamin C
13.4mg
(15%)
Calcium
209mg
(21%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 241mg | 80% |
| Sodium | 1467mg | 61% |
| Potassium | 905mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 209mg | 21% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.