Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American-Italian