Go Back
–+ servings
Cioppino Seafood Stew

Cioppino Seafood Stew: A Hearty Italian Comfort Classic

Enjoy this Cioppino Seafood Stew, a hearty dish filled with shrimp, cod, and clams, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or avocado oil
  • 1 bulb Fennel diced; or celery if unavailable
  • 1 medium Yellow Onion chopped; shallots are a substitute
  • 4 cloves Garlic minced; garlic powder can be used
  • 1 teaspoon Whole Fennel Seeds omit if not desired
  • ½ teaspoon Red Pepper Flakes or cayenne for more spice
For the Stew
  • 28 ounces Crushed Tomatoes 1 can
  • 4 cups Seafood Stock or clam juice
  • 1.5 cups Dry White Wine choose one you enjoy drinking
  • 1 teaspoon Kosher Salt or sea salt
  • ½ teaspoon Black Pepper
For the Seafood
  • 1 pound Cod Fillets or halibut
  • 1 pound Large Shrimp or prawns
  • 1 pound Sea Scallops omit or use more shrimp
  • 12 count Mussels or oysters
  • 12 count Littleneck Clams or cockles if not available
Finishing Touches
  • 1 tablespoon Anise-Flavored Liqueur like Pernod; omit if desired
  • 3 tablespoons Parsley freshly minced; cilantro can be substituted

Equipment

  • large heavy pot

Method
 

Cooking Instructions
  1. In a large heavy pot, heat olive oil over medium heat. Add diced fennel bulb and chopped onion, sautéing until they soften and become translucent, about 10 minutes.
  2. Stir in minced garlic, whole fennel seeds, and red pepper flakes. Cook for an additional 2 minutes.
  3. Pour in crushed tomatoes, seafood stock, and dry white wine. Season with kosher salt and black pepper. Increase heat to a boil, then reduce to a simmer.
  4. Allow the stew to simmer uncovered for 30 minutes, stirring occasionally.
  5. Gently add cod, shrimp, scallops, and mussels. Avoid stirring to keep seafood intact.
  6. Cover and simmer for about 10 minutes until seafood is opaque and mussels are open. Discard any unopened mussels.
  7. Stir in anise-flavored liqueur and let it rest for 3 minutes.
  8. Ladle into bowls, garnish with parsley, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Consider preparing the soup base up to two days in advance and add the seafood on the day of serving.

Tried this recipe?

Let us know how it was!