This cioppino seafood stew is rich, comforting, and packed with tender seafood in a tomato-based broth.
It feels special enough for guests, yet it comes together in one pot for an easy and cozy dinner.
Why You’ll Love This Recipe
This stew is full of layered flavor from fennel, garlic, tomato paste, white wine, and herbs.
The mix of clams, mussels, cod, shrimp, and scallops makes every bowl feel hearty and satisfying.
It comes together in one pot, which keeps cleanup simple.
The broth is perfect for serving with crusty bread and soaking up every last spoonful.
What You’ll Need (Ingredient Highlights)
Sweet onion and fennel build a flavorful base with a slightly sweet, aromatic depth.
Tomato paste and diced tomatoes create a rich broth with bold color and body.
Dry white wine adds brightness and balances the seafood flavors.
Clam juice and vegetable stock give the broth a savory, briny taste.
The mix of clams, mussels, cod, shrimp, and scallops gives the stew a beautiful variety of texture.
Pro Tips Before You Start
Scrub the clams and mussels well before cooking, and discard any that are already open and do not close when tapped.
Cut the fish into even pieces so it cooks gently and evenly in the broth.
Do not overcook the seafood, or it can turn rubbery.
Have all the seafood prepped before you start, since the final steps move quickly.
How to Make Cioppino Seafood Stew
Step 1 – Soften the vegetables
Melt the butter in a large pot over medium-high heat. Add the diced onion and fennel, then cook until softened, about 8 minutes.
Step 2 – Build the flavor base
Stir in the tomato paste, garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, until fragrant.
Step 3 – Simmer the broth
Add the white wine, diced tomatoes, vegetable stock, clam juice, and bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and black pepper to taste.
Step 4 – Cook the shellfish
Add the clams and mussels. Cover the pot and cook until they begin to open, about 3 to 4 minutes.
Step 5 – Add the remaining seafood
Add the cod, shrimp, and scallops. Simmer for another 3 to 4 minutes, until the seafood is just cooked through and the shells are fully open. Discard any unopened clams or mussels.
Step 6 – Finish and serve
Stir in the chopped parsley. Taste and adjust the seasoning, then serve right away.
What to Serve Them With
Serve this stew with toasted sourdough or crusty French bread for dipping into the broth.
A simple green salad with lemon vinaigrette pairs nicely with the richness of the seafood.
Roasted vegetables or a light pasta side can also round out the meal.
Variations / Substitutions
Swap cod or halibut with another firm white fish like sea bass or haddock.
Use chicken or seafood stock if vegetable stock is not available.
Add crab legs or calamari for a more elaborate seafood mix.
Increase the red pepper flakes slightly if you want more heat.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat just until warmed through to avoid overcooking the seafood.
This dish is best enjoyed fresh, since seafood texture can change after storage.
FAQs
Can I make this recipe ahead of time?
Yes, you can make the broth ahead of time, then add the seafood just before serving for the best texture.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and enjoy within 2 days.
Can I freeze this dish?
It is not ideal for freezing because the seafood can become tough after thawing and reheating.
Can I substitute some of the ingredients?
Yes, you can change the seafood mix based on what is available or what you prefer.
How long does this recipe take to make?
It usually takes about 40 minutes from start to finish.
Is this recipe kid-friendly?
Yes, just reduce or omit the red pepper flakes if serving to kids who prefer mild food.
Can I make this dish dairy-free?
Yes, replace the butter with olive oil for a dairy-free version.
What should I serve it with?
Crusty bread, salad, or roasted vegetables all pair well with this stew.
Do I need special equipment?
No, you only need a large pot or Dutch oven and basic kitchen tools.
How do I know when it’s perfectly cooked?
The shellfish should open, the shrimp should turn pink, and the fish should be opaque and flaky.
Final Thoughts
This cioppino seafood stew is cozy, flavorful, and perfect for nights when you want something hearty but still elegant.
With its rich broth and mix of tender seafood, it is the kind of one-pot meal that feels restaurant-worthy at home.
Full Recipe Card
Ingredients
- 4 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 1 small fennel bulb, cored and diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1 (28-ounce) can petite diced tomatoes
- 2 cups vegetable stock
- 2 cups clam juice
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 12 little neck clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 1 pound cod or halibut, cut into pieces
- 1/2 pound shrimp, peeled and deveined
- 8 large sea scallops
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium-high heat. Add onion and fennel, then cook until softened, about 8 minutes.
- Stir in tomato paste, garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, until fragrant.
- Add white wine, diced tomatoes, vegetable stock, clam juice, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
- Add clams and mussels. Cover and cook until they begin to open, about 3 to 4 minutes.
- Add cod, shrimp, and scallops. Simmer until the seafood is just cooked through and the shells fully open, about 3 to 4 minutes. Discard any unopened clams or mussels.
- Stir in parsley, adjust seasoning, and serve immediately.
