Description
Cioppino is a classic Italian-American seafood stew that features a rich tomato-based broth filled with a variety of fresh seafood. This easy cioppino recipe is perfect for a special dinner or entertaining guests.
Ingredients
Scale
Broth:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 2 cups seafood or fish stock
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Seafood:
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1 lb large shrimp, peeled and deveined
- 1 lb firm white fish (like cod or halibut), cut into chunks
- ½ lb scallops (optional)
Garnish:
- Chopped fresh parsley
- Lemon wedges
Instructions
- Heat olive oil: In a large pot or Dutch oven over medium heat.
- Add onion and fennel: Sauté until softened.
- Add garlic and red pepper flakes: Cook for 1 minute.
- Stir in tomato paste: Cook for 2 minutes, then add crushed tomatoes, white wine, seafood stock, bay leaf, oregano, salt, and pepper.
- Simmer: Uncovered for 20–25 minutes.
- Add clams and mussels: Cover and cook for 5 minutes.
- Add shrimp, fish, and scallops: Cook for 5–7 minutes until cooked through.
- Discard unopened shellfish: Ladle into bowls and garnish with parsley and lemon wedges.
Notes
- Serve with crusty sourdough bread for dipping.
- You can swap in crab legs or calamari.
- For a deeper flavor, simmer the broth a day ahead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 970 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 180 mg
