Delicious Cioppino (Seafood Stew) Recipe

There’s something truly special about gathering around a warm pot of Cioppino, a classic seafood stew that brings back memories of cozy dinners with family and friends. The aroma of garlic and tomatoes wafting through the kitchen is enough to make anyone’s mouth water. This dish is not only comforting but also surprisingly easy to prepare, making it perfect for both special occasions and weeknight dinners. Let’s dive into this delightful recipe that will have you feeling like a chef in no time!

Why You’ll Love Cioppino (Seafood Stew) 2 hours

• Fast: You can have the main components prepped and in the pot in about 20 minutes.
• Easy: This straightforward recipe is perfect for cooks of all skill levels.
• Giftable: Pack it up for a potluck or a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like seafood will be surprised by how much they enjoy this stew!

Ingredients

• 2 tablespoons olive oil – for sautéing and adding flavor.
• 1 onion, finely chopped – the base of our aromatic foundation.
• 4 cloves garlic, minced – because garlic makes everything better.
• 1 bell pepper, chopped – adds sweetness and color.
• 1 can (28 ounces) crushed tomatoes – the heart of our stew.
• 1 cup dry white wine – enhances the stew’s depth of flavor.
• 2 cups fish stock – for that rich seafood essence.
• 1 teaspoon dried oregano – a touch of earthiness.
• 1 teaspoon red pepper flakes (optional) – for a bit of heat.
• Salt and pepper to taste – essential seasonings.
• 1 pound shrimp, peeled and deveined – sweet and succulent.
• 1 pound mussels, cleaned – briny and delicious.
• 1 pound clams, cleaned – adds a lovely texture.
• 1 pound firm white fish (like cod or halibut), cut into chunks – flaky and tender.
• Fresh parsley, chopped (for garnish) – a pop of freshness.
• Lemon wedges (for serving) – a zesty finishing touch.

How to Make Cioppino (Seafood Stew) 2 hours

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and chopped bell pepper; cook for an additional 2-3 minutes until fragrant.
3. Add the crushed tomatoes, white wine, fish stock, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
4. Reduce the heat and let the mixture simmer for 30 minutes to allow the flavors to meld beautifully.
5. Add the shrimp, mussels, clams, and chunks of white fish to the pot. Cover and cook until the seafood is cooked through and the shells have opened, about 5-7 minutes.
6. Taste and adjust seasoning if necessary. Remove from heat.
7. Serve hot, garnished with chopped parsley and lemon wedges on the side. Enjoy!

Substitutions & Additions

If you’re feeling adventurous, try swapping in different types of seafood like scallops or squid. You can also add some fresh herbs like thyme or basil for extra flavor. If you prefer a thicker stew, feel free to add some diced potatoes or even a splash of cream for a luxurious touch!

Tips for Success

• Don’t overcrowd the pot; make sure your seafood has enough space to cook evenly.
• Always taste your stew before serving and adjust the seasoning as needed.
• You can prep your ingredients ahead of time to make the cooking process even smoother.

How to Store Cioppino (Seafood Stew) 2 hours

Leftover Cioppino can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. I recommend adding a splash of fish stock or water if it thickens too much during storage.

FAQs

• Can I make Cioppino ahead of time? Yes, you can prepare the broth a day in advance. Just add the seafood when you’re ready to serve.
• Is Cioppino gluten-free? Yes, as long as you use a gluten-free fish stock and ensure your wine is gluten-free.

For more delicious recipes, check out this sweet treat or this refreshing seafood salad for dishes you will love!

If you enjoyed this Cioppino recipe, be sure to follow us on Pinterest for more culinary inspiration!

Cioppino (Seafood Stew)

There's something truly special about gathering around a warm pot of Cioppino, a classic seafood stew that brings back memories of cozy dinners with family and friends. The aroma of garlic and tomatoes wafting through the kitchen is enough to make anyone's mouth water. This dish is not only comforting but also surprisingly easy to prepare, making it perfect for both special occasions and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Cioppino

• 2 tbsp olive oil for sautéing and adding flavor.
• 1 unit onion finely chopped
• 4 cloves garlic minced
• 1 unit bell pepper chopped
• 28 oz crushed tomatoes the heart of our stew.
• 1 cup dry white wine enhances the stew's depth of flavor.
• 2 cups fish stock for that rich seafood essence.
• 1 tsp dried oregano a touch of earthiness.
• 1 tsp red pepper flakes optional, for a bit of heat.
• 1 lb shrimp peeled and deveined.
• 1 lb mussels cleaned.
• 1 lb clams cleaned.
• 1 lb firm white fish cut into chunks.

For Garnish

• Fresh parsley
• Lemon wedges

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Step 2: Stir in the minced garlic and chopped bell pepper; cook for an additional 2-3 minutes until fragrant.
3. Step 3: Add the crushed tomatoes, white wine, fish stock, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
4. Step 4: Reduce the heat and let the mixture simmer for 30 minutes to allow the flavors to meld beautifully.
5. Step 5: Add the shrimp, mussels, clams, and chunks of white fish to the pot. Cover and cook until the seafood is cooked through and the shells have opened, about 5-7 minutes.
6. Step 6: Taste and adjust seasoning if necessary. Remove from heat.
7. Step 7: Serve hot, garnished with chopped parsley and lemon wedges on the side. Enjoy!

Notes

Leftover Cioppino can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through.