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Delicious Cioppino (Seafood Stew) Recipe

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.