If you are craving a warm, comforting bowl that bursts with the flavors of the sea and rich Italian heritage, look no further than this irresistible Cioppino Recipe. This hearty seafood stew combines a symphony of fresh scallops, shrimp, mussels, clams, and flaky white fish simmered gently in a savory tomato and wine broth, creating a dish that feels like a cozy hug on a chilly evening. It’s the perfect way to celebrate fresh seafood and classic herbs while bringing a touch of San Francisco’s Fisherman’s Wharf right into your own kitchen.
Ingredients You’ll Need
Every ingredient in this Cioppino Recipe plays a vital role, working together to build layers of deep flavor and delightful textures. From aromatic garlic to briny clams, each component is simple, yet essential for that perfect balance of richness and freshness.
- 2 tablespoons olive oil: Adds a smooth, fruity base for sautéing the aromatics and melding flavors.
- 1 small onion, finely chopped: Provides sweetness and body to the stew’s foundation.
- 2 shallots, minced: Offers a delicate, slightly garlicky taste that complements the onion.
- 4 cloves garlic, minced: Infuses the broth with warm, savory notes that awaken the palate.
- 1/2 teaspoon red pepper flakes (optional): Gives a subtle kick of heat that lifts the seafood’s natural sweetness.
- 1 cup dry white wine: Brings bright acidity and fruity undertones that balance the tomato richness.
- 1 (28-ounce) can crushed tomatoes: Creates a hearty, tangy base that defines the stew’s character.
- 1 cup seafood stock (or fish stock or clam juice): Deepens the oceanic flavor and ties the seafood together.
- 1 cup chicken broth: Adds savory depth and rounds out the liquid base.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for richness and a lovely color.
- 1 teaspoon dried oregano: Introduces herbal warmth and earthiness.
- 1/2 teaspoon dried thyme: Offers a subtle floral hint that complements the seafood.
- Salt and black pepper to taste: Essential seasonings to enhance and balance all flavors.
- 1/2 pound sea scallops: Tender and sweet, adding luxurious texture.
- 1/2 pound large shrimp, peeled and deveined: Brings a delicate sweetness and pleasing bite.
- 1/2 pound white fish (like cod or halibut), cut into chunks: Flaky and mild, absorbs the broth beautifully.
- 1/2 pound mussels, scrubbed and debearded: Adds briny, tender morsels straight from the sea.
- 1/2 pound clams, scrubbed: Imparts a sweet, ocean-fresh flavor and delightful chewiness.
- 2 tablespoons fresh parsley, chopped: Brightens the stew with a fresh, herbal finish.
- Crusty bread, for serving: Perfect for soaking up every last drop of the luscious broth.
How to Make Cioppino Recipe
Step 1: Sauté the Aromatics
Begin by warming olive oil in a large pot or Dutch oven over medium heat. Toss in the finely chopped onion, minced shallots, and garlic. Let these cook for about five minutes until they soften and release their enticing fragrance. If you like a touch of spice, this is when you can sprinkle in the red pepper flakes to awaken your senses.
Step 2: Build the Broth
Pour in the dry white wine and let it simmer for a few minutes to mellow slightly. Then, add the crushed tomatoes, seafood stock, chicken broth, and tomato paste. Stir in the dried oregano and thyme along with salt and pepper, then bring everything to a gentle boil. Lower the heat and let the broth simmer uncovered for about 20 to 25 minutes, giving the flavors time to develop and meld beautifully.
Step 3: Add the Shellfish
Next, add the clams and mussels to the pot, cover it, and cook for five to six minutes, or until the shells begin to pop open. The moment the shells open is when you know the seafood is imbued with the aromatic broth and ready for the remaining seafood.
Step 4: Add the Remaining Seafood
Carefully add the shrimp, sea scallops, and chunks of white fish. Cover again and let everything simmer for another five to six minutes until the shrimp turns pink, the scallops become opaque, and the fish flakes easily. Remember to discard any clams or mussels that do not open, as they might be unsafe to eat.
Step 5: Final Touches
Give the stew a final taste and adjust the seasoning with salt and pepper if needed. Ladle the steaming Cioppino Recipe into bowls, sprinkle generously with freshly chopped parsley, and serve immediately with crusty bread for dunking into that magical broth.
How to Serve Cioppino Recipe
Garnishes
Fresh parsley is the classic garnish that adds a lovely pop of color and a fresh herbal note that contrasts beautifully with the rich seafood stew. For an extra touch, a light drizzle of good-quality olive oil just before serving elevates the flavors and gives the broth a silky finish. Lemon wedges on the side offer a bright, citrusy accent for those who love a hint of tang.
Side Dishes
Crusty bread is a must-have for dipping and soaking up all the delicious broth. Garlic bread or toasted baguette slices work wonderfully. Pair this with a simple green salad dressed in lemon vinaigrette to add a crisp, refreshing element that balances the hearty Cioppino Recipe perfectly.
Creative Ways to Present
For a stunning presentation, serve the Cioppino in individual rustic bowls lined with fresh herbs on the rim for flair. You could also add a colorful twist by sprinkling in diced roasted red peppers or a pinch of smoked paprika. If hosting, pass around small ramekins of grated Parmesan or chili oil to let your guests personalize their bowls.
Make Ahead and Storage
Storing Leftovers
If you have any Cioppino Recipe leftovers (though it’s rarely long enough to last), transfer them to a sealed airtight container and store in the refrigerator. It will stay fresh for up to two days, retaining much of its wonderful flavor.
Freezing
Seafood stews can be a bit delicate to freeze because seafood texture might change. If needed, freeze the broth separately before adding seafood, or freeze the fully cooked stew only if you plan to use it within a month. Thaw slowly in the fridge overnight for best results, then reheat gently.
Reheating
When ready to enjoy leftover Cioppino, warm it slowly on the stovetop over low heat. Stir frequently to heat evenly without overcooking the seafood. Adding a splash of broth or water can help maintain the perfect consistency and prevent the stew from drying out.
FAQs
Can I use other types of seafood in this Cioppino Recipe?
Absolutely! This recipe is very flexible. Feel free to add calamari, crab legs, lobster, or your favorite shellfish to customize it to your liking. Just be mindful of cooking times for different seafood so everything remains tender and perfectly cooked.
What can I substitute if I don’t have seafood stock?
If seafood stock is unavailable, clam juice or fish stock can be great substitutes. If those aren’t on hand, a mild chicken broth will work too, though it may slightly change the flavor profile. The key is to maintain a good balance of savory, ocean-inspired flavors.
Is Cioppino recipe spicy?
This Cioppino Recipe includes red pepper flakes which give a subtle, optional hint of heat. However, you can easily omit the spice to suit your taste or increase it if you enjoy bolder flavors.
Can I prepare Cioppino Recipe in advance?
Yes! You can prepare the broth and aromatics in advance and refrigerate them. Add the seafood fresh when you’re ready to cook to keep the textures perfect. This speeds up the final assembly without sacrificing flavor.
What type of bread is best for serving with Cioppino Recipe?
A crusty, chewy bread like a baguette or sourdough is ideal because it holds up well when dipped into the flavorful broth and adds a satisfying texture contrast.
Final Thoughts
There’s nothing quite like the warm, briny goodness of a homemade Cioppino Recipe to bring comfort and joy to your table. Whether you’re cooking for family or sharing with friends, this dish invites you to savor the sea’s treasures in every spoonful. Don’t hesitate to dive in and make this flavorful seafood stew a regular in your cooking repertoire—you’ll be amazed how quickly it becomes a crowd favorite.
Print
Cioppino Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
A classic Italian-American seafood stew bursting with fresh seafood and rich tomato broth, perfect for a comforting meal served hot with crusty bread.
Ingredients
Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Liquids & Seasonings
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup seafood stock (or fish stock or clam juice)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Seafood
- 1/2 pound sea scallops
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound white fish (like cod or halibut), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
Finish & Serving
- 2 tablespoons fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add finely chopped onion, minced shallots, and garlic. Sauté for 5 minutes until softened and fragrant, then add red pepper flakes if using.
- Add Wine and Liquids: Pour in dry white wine and bring to a simmer. Cook for 2 to 3 minutes to reduce slightly, then stir in crushed tomatoes, seafood stock, chicken broth, tomato paste, dried oregano, dried thyme, salt, and black pepper. Stir to combine and bring mixture to a gentle boil.
- Simmer Broth: Reduce heat and keep the stew at a low simmer uncovered for 20 to 25 minutes, allowing all the flavors to meld beautifully.
- Cook Shellfish: Add cleaned clams and mussels to the pot. Cover and cook for 5 to 6 minutes or until the shells just begin to open.
- Add Remaining Seafood: Add shrimp, sea scallops, and chunks of white fish to the pot. Cover again and simmer for another 5 to 6 minutes until shrimp turn pink, scallops become opaque, and fish is fully cooked through. Discard any clams or mussels that did not open.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Ladle the cioppino into bowls, sprinkle with freshly chopped parsley, and serve hot alongside crusty bread for dipping.
Notes
- Cioppino is versatile—feel free to add calamari, crab legs, or lobster to clear out your seafood drawer.
- Using high-quality seafood stock greatly enhances the flavor depth of the stew.
- Discard any shellfish that do not open after cooking for safety.
- Serve with crusty bread to soak up the delicious broth.
