Name: Easy Cioppino Seafood Stew Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 4 tablespoons unsalted butter (or olive oil); 1 medium sweet onion, diced; 1 small fennel bulb, cored and diced; 2 tablespoons tomato paste; 3 cloves garlic, minced; ½ teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; ¾ cup dry white wine (or seafood/vegetable broth); 1 (28-ounce) can petite diced tomatoes; 2 cups vegetable stock (or seafood stock); 2 cups clam juice; 1 bay leaf; Kosher salt and freshly ground black pepper, to taste; 12 little neck clams, scrubbed; ½ pound mussels, scrubbed and debearded; 1 pound cod or halibut filets, cut into 3/4-inch pieces; ½ pound medium shrimp, peeled and deveined; 8 large sea scallops; 2 tablespoons chopped fresh parsley leaves

Description

This easy cioppino recipe demystifies the classic seafood stew, making it perfect for weeknights. With a rich tomato broth, fresh seafood, and vibrant aromatics, it’s a comforting, flavorful dish that comes together in under an hour.

Ingredients

Scale

4 tablespoons unsalted butter (or olive oil)
1 medium sweet onion, diced
1 small fennel bulb, cored and diced
2 tablespoons tomato paste
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¾ cup dry white wine (or seafood/vegetable broth)
1 (28-ounce) can petite diced tomatoes
2 cups vegetable stock (or seafood stock)
2 cups clam juice
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
12 little neck clams, scrubbed
½ pound mussels, scrubbed and debearded
1 pound cod or halibut filets, cut into 3/4-inch pieces
½ pound medium shrimp, peeled and deveined
8 large sea scallops
2 tablespoons chopped fresh parsley leaves

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Instructions

Melt butter in a Dutch oven over medium-high heat. Add diced onion and fennel; cook until tender and fragrant, about 8 minutes.
Stir in tomato paste, garlic, oregano, and red pepper flakes. Cook until aromatic, about 1 minute.
Pour in white wine, diced tomatoes, stock, clam juice, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
Add clams and mussels. Cover and cook on low heat until they begin to open, about 3-4 minutes. Discard any that do not open.
Gently stir in cod, shrimp, and scallops. Simmer until fish is opaque and shrimp are pink, about 3-4 minutes.
Stir in chopped parsley. Adjust seasoning and serve immediately with broth.

Notes

Use the freshest seafood you can find. Avoid overcooking for the best texture. Serve with crusty bread or a light salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Seafood Stew
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 1100mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg