Easy Cioppino (Seafood Stew)

If you’re craving something hearty, comforting, and full of ocean flavor, this Easy Cioppino is exactly what you need. This Italian-American seafood stew is a rustic medley of shellfish and fish simmered in a rich, tomato-based broth. It’s surprisingly simple to make and guaranteed to impress at any dinner table.

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Why You’ll Love This Recipe
One-Pot Wonder – Everything simmers in one big pot, making cleanup a breeze.
Restaurant-Quality at Home – Tastes like something from a fancy bistro, but made in your own kitchen.
Customizable – Use whatever seafood you love or have on hand.
Perfect for Special Occasions – Great for entertaining, date night, or a cozy family dinner.
Deep, Layered Flavor – The broth is rich with garlic, herbs, and tomatoes.

Ingredients You’ll Need

For the Stew Base:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• 1 small fennel bulb, trimmed and chopped (optional but recommended)
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional for heat)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup seafood stock (or vegetable/chicken stock)
• 1 cup tomato juice
• 1 tbsp soy sauce (for umami boost)
• Salt and pepper, to taste
• Juice of ½ lemon

For the Seafood:

• 1 lb firm white fish (like cod, halibut, or snapper), cut into chunks
• 1 lb mussels, scrubbed and debearded
• 1 lb littleneck clams, scrubbed
• ½ lb large shrimp, peeled and deveined
• ½ lb scallops
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges for serving

To Serve:

• Crusty sourdough or baguette (perfect for dipping!)
• Optional: drizzle of olive oil or sprinkle of chili flakes

Tools You’ll Need

• Large Dutch oven or heavy-bottomed pot
• Ladle
• Knife and cutting board
• Small bowl for cleaning seafood
• Tongs or slotted spoon

Step-by-Step Instructions

Step 1: Build the Flavor Base
Heat the olive oil in a large Dutch oven over medium heat.
Add the onion, celery, and fennel. Sauté for 5–7 minutes until soft and fragrant.
Stir in the garlic, red pepper flakes, oregano, basil, and bay leaf. Cook for 1–2 minutes more.

Step 2: Add Tomatoes and Stock
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, seafood stock, tomato juice, soy sauce, and lemon juice.
Bring to a simmer and season with salt and pepper to taste.
Let it simmer for 15–20 minutes to allow the flavors to meld.

Step 3: Add the Fish
Gently add the chunks of white fish to the simmering broth.
Cook for 3–4 minutes until it begins to turn opaque.

Step 4: Add the Shellfish
Add the mussels and clams. Cover the pot and cook for 5 minutes, until the shells open.
Discard any that don’t open.

Step 5: Add Shrimp and Scallops
Add shrimp and scallops to the pot. Simmer for 2–3 minutes more, just until the shrimp turn pink and the scallops are opaque and tender.

Step 6: Taste and Finish
Taste the broth and adjust the seasoning if needed.
Remove the bay leaf.
Garnish with chopped parsley and a squeeze of fresh lemon juice.

Step 7: Serve Immediately
Ladle the cioppino into bowls and serve with plenty of warm, crusty bread for soaking up the flavorful broth.

Tips for the Best Cioppino
Use Fresh Seafood – Fresh fish and shellfish make all the difference in flavor and texture.
Don’t Overcook – Add the seafood in stages to avoid overcooking.
Scrub Shellfish Well – Clean mussels and clams thoroughly to avoid grit in your stew.
Let the Broth Simmer – Don’t rush the base; let the tomatoes and herbs deepen in flavor.
Finish with Acid – A final splash of lemon juice brightens the entire dish.

Serving Suggestions
Cioppino is rich and satisfying on its own, but it pairs beautifully with:

• Crusty Bread – Essential for scooping up the stew’s savory juices.
• Green Salad – Something fresh like arugula or mixed greens with vinaigrette.
• Grilled Corn – A sweet and smoky side to balance the tangy tomato broth.
• Roasted Vegetables – Try asparagus, carrots, or zucchini.
• Lemon Aioli – A dollop on the side takes things to the next level.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 2 days.
• Freeze: Only freeze the broth without the shellfish. Add fresh seafood when reheating.

Reheating:

• Stovetop: Gently reheat over low heat. Do not boil to prevent seafood from becoming rubbery.
• Microwave: Not recommended for shellfish; use stovetop for best results.

Frequently Asked Questions

1. What does “cioppino” mean?
   Cioppino is a San Francisco seafood stew inspired by Italian fishermen. It’s all about hearty, ocean-fresh flavors in a tomato broth.
2. Can I make this without shellfish?
   Absolutely! Use only fish and add other seafood like calamari or crab if desired.
3. What fish is best for cioppino?
   Choose firm, white fish like cod, halibut, haddock, or even sea bass that holds its shape when simmered.
4. Is cioppino spicy?
   It can be! Adjust the red pepper flakes to control the heat level.
5. Can I use frozen seafood?
   Yes. Just thaw it completely and pat dry before adding it to the stew.

Final Thoughts
This Easy Cioppino is a seafood lover’s dream—brimming with tender fish, juicy shrimp, mussels, clams, and scallops in a deeply flavorful tomato broth. Whether you’re celebrating a special occasion or just want to elevate a weeknight dinner, this one-pot wonder is guaranteed to delight. Serve it up with some bread, gather around the table, and enjoy a taste of the coast from the comfort of home.

Give it a go and let me know how it turns out. I’d love to hear your spin on this classic!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American-Italian

Nutritional Information (Per Serving):
Calories: 350 | Protein: 35g | Carbohydrates: 18g | Fat: 15g | Fiber: 3g | Sodium: 620mg

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