Cioppino Seafood Stew
Dive into a bowl of comforting Cioppino Seafood Stew, a classic Italian-American dish brimming with ocean-fresh flavors. This hearty one-pot recipe combines succulent shrimp, tender white fish, plump scallops, and briny shellfish like clams and mussels, all simmered in a rich, aromatic tomato and white wine broth. Sautéed fennel, garlic, and a pinch of red pepper flakes infuse the stew with layers of depth and warmth, while a splash of dry white wine brightens every bite. Perfect for a cozy dinner or an elegant gathering, Cioppino is best served piping hot with crusty French bread or sourdough to soak up the savory broth. This easy-to-make seafood feast is a sure way to impress guests or treat yourself to a taste of coastal culinary tradition.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium fennel bulb, sliced
- 4 large garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 28 ounces canned crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 whole bay leaf
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup freshly chopped parsley
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, cleaned and debearded
- 1 pound large shrimp, peeled and deveined
- 1 pound white fish (such as cod or halibut), cut into 1-inch chunks
- 0.5 pound scallops
- 1 loaf French bread or sourdough, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sliced fennel, and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and red pepper flakes, and sauté for another 1-2 minutes until fragrant.
Add the tomato paste and stir well, cooking for 1-2 minutes to deepen the flavor.
Pour in the white wine, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until slightly reduced.
Stir in the crushed tomatoes, fish stock, bay leaf, salt, and black pepper. Bring the mixture to a simmer and let it cook for 20 minutes to develop the flavors.
Add the clams and mussels to the pot, cover, and let them steam for 5-7 minutes until they open. Discard any that remain closed.
Gently add the shrimp, white fish, and scallops to the pot. Simmer for another 3-4 minutes until the shrimp turn pink and opaque, and the fish is cooked through.
Stir in the freshly chopped parsley and taste the broth, adjusting seasoning as needed.
Serve the Cioppino hot in large bowls, accompanied by crusty French bread or sourdough for dipping.
Nutrition Facts
Calories |
4454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1577 mg | 526% | |
| Sodium | 11479 mg | 499% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 59.8 g | ||
| Protein | 481.1 g | 962% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1634 mg | 126% | |
| Iron | 120.1 mg | 667% | |
| Potassium | 10772 mg | 229% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
