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
Scale
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.
