Name: Cioppino Seafood Stew Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: ¼ cup olive oil; 2 cups fennel bulb, white part only, cut into ½-inch dice; 1 ½ cups yellow onion, 1 large, cut into ½-inch dice; 3 garlic cloves, pressed or minced; 1 teaspoon whole fennel seeds; ½ teaspoon red pepper flakes; 1 28-ounce can crushed tomatoes; 4 cups seafood stock; 1 ½ cups dry white wine, such as Pinot Grigio; Kosher salt and freshly ground black pepper, to taste (approximately 1 tablespoon salt, 1 teaspoon black pepper); 1 tablespoon anise flavored liqueur, such as Pernod or Pastis; 1 pound cod fillets, skin removed, cut into 2-inch dice; 1 pound large shrimp, peeled and deveined; 1 pound sea scallops, halved crosswise; 1 dozen mussels, scrubbed; 1 dozen littleneck clams, or other small clams; 3 tablespoons parsley, minced

If you’re craving a bowl of rich, flavorful seafood stew that feels like a warm hug on a chilly evening, this Cioppino Seafood Stew Recipe is your new best friend in the kitchen. I’ve made it countless times for family gatherings and weeknight dinners, and each time it fills the room with that magical aroma of the sea mixed with herbs and spice. What I love most is how it’s a one-pot wonder that delivers layers of depth without complicated fuss.

Cioppino is special because it brings together an irresistible medley of fresh seafood in a tangy tomato and wine broth that’s both comforting and elegant. It works beautifully for both casual suppers and more festive occasions, plus you can prep parts ahead of time to streamline dinner. Once you make this Cioppino Seafood Stew Recipe, I promise you’ll find yourself reaching for it again and again.

Ingredients You’ll Need

The foundation of this Cioppino Seafood Stew Recipe hinges on a blend of aromatic veggies, robust seafood stock, and a medley of seafood that speaks for itself. When shopping, fresh and high-quality seafood is key—trust me, it makes all the difference for flavor and texture.

Olive oil: Use a good quality extra virgin olive oil for a silky base that melds all the flavors together.
Fennel bulb: The white part adds a subtle anise-like sweetness that complements the seafood beautifully.
Yellow onion: Adds depth and sweetness; don’t skip the dice—they melt into the broth.
Garlic cloves: Freshly pressed for that sharp, aromatic kick.
Whole fennel seeds: They amplify the fennel flavor without overpowering—go for quality seeds.
Red pepper flakes: Just a pinch to bring in a gentle heat that wakes up your taste buds.
Crushed tomatoes: A rich 28-ounce can forms the stew’s hearty base.
Seafood stock: Fresh homemade or a good-quality store-bought stock elevates the whole dish.
Dry white wine: Pinot Grigio or a similar variety adds acidity and brightness.
Kosher salt and black pepper: Season thoughtfully to balance flavors.
Cod fillets: Skin removed and chunked; the meaty texture holds well in the stew.
Large shrimp: Peeled and deveined for that juicy, tender bite.
Sea scallops: Halved so they cook evenly and soak in the broth.
Mussels and littleneck clams: Scrubbed clean to ensure no grit; these add sweetness and briny flavor.
Anise flavored liqueur: Pernod or Pastis adds a subtle aromatic touch that takes the stew up a notch.
Parsley: Finely minced for a fresh pop of color and mild herbal brightness at the end.

Variations

I love mixing this up depending on what’s fresh or what my mood calls for—the beauty of this Cioppino Seafood Stew Recipe is its versatility. Don’t hesitate to make it your own!

Shellfish swap: Sometimes I replace mussels with clams or add crab meat, which adds a delightful sweetness.
Mild heat: If you want a spicy kick, I’ve tried adding a chopped fresh chili along with the red pepper flakes—it’s fantastic.
Vegetarian twist: For my veggie-loving friends, I once made a version with artichokes, mushrooms, and chickpeas—it was hearty and still satisfying.
Less wine: If you prefer, you can reduce or leave out the wine, just bump up the seafood stock for that savory base.

How to Make Cioppino Seafood Stew Recipe

Step 1: Building the Flavor Base

Start by heating olive oil in a heavy pot or Dutch oven over medium heat. Then, toss in the diced fennel and onion. Sauté these together for about 10 minutes until they’re tender and sweet-smelling. This step builds a natural sweetness and soft texture that sets the stage for your broth, so be patient and resist the urge to turn the heat too high—you want gentle caramelization, not browning.

Step 2: Aromatics that Sing

Next, stir in the garlic, fennel seeds, and red pepper flakes. Keep cooking for another 2 minutes, just until you can really smell those wonderful aromas coming alive. This brief step ensures your spices don’t burn but have time to infuse the oil.

Step 3: Making the Broth

Pour in the crushed tomatoes, seafood stock, and white wine. Add kosher salt and freshly ground black pepper—about a tablespoon of salt and a teaspoon of pepper, but taste and adjust as needed. Bring everything to a boil, then reduce to a simmer. Let it bubble away uncovered for 30 minutes. This slow simmer concentrates flavors and thickens the broth, so let it work its magic.

Step 4: Cooking Your Seafood in Perfect Order

Now, this part’s crucial: add the seafood in stages. Start with the cod chunks first—they take a bit longer to cook. Then add the shrimp, scallops, and finally the mussels and clams on top. Avoid stirring here; just let the heat do its thing so the seafood cooks evenly and the shellfish gently open. Cover and simmer for about 10 minutes.

Step 5: The Finishing Touch

Carefully stir in the anise-flavored liqueur, being gentle to keep the fish pieces intact. Cover and let the stew rest for 3 minutes off the heat to let all those fantastic flavors meld together. Don’t forget to discard any mussels that didn’t open—they can be stubborn but better safe than sorry!

How to Serve Cioppino Seafood Stew Recipe

The image shows raw seafood neatly arranged on white paper placed on a white marbled surface. In the center, there is a long, light pink fish fillet with a smooth texture. To the top left of the fish are several grayish shrimp with some orange tint on their tails and legs. To the top right, there is a small pile of brown clams with ridged shells. At the bottom right side, there is a cluster of dark blue-black mussels with shiny, smooth shells. At the bottom left, there are round, pale scallops with a soft and slightly shiny surface. All seafood is fresh and clean, with natural colors and textures clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, a sprinkle of fresh minced parsley over the top is non-negotiable—it adds a lovely herbaceous brightness and cheerful color. Sometimes, I like to add a little drizzle of good olive oil or a squeeze of lemon for an extra zing.

Side Dishes

I almost always serve this stew with thick slices of toasted sourdough baguette. The bread is perfect for soaking up that delicious broth. A simple green salad with a light vinaigrette also pairs nicely to balance the meal.

Creative Ways to Present

For special dinners, I like to serve Cioppino in large shallow bowls with fresh herbs scattered on top and the bread arranged artistically on the side. Adding a small ramekin of extra anise liqueur for dipping or drizzling can wow guests. If you’re feeling fancy, a few lemon wedges on the side always brighten both the flavors and the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Cioppino in airtight containers in the fridge for up to two days. It holds up well, though the seafood may be a little softer the next day—it’s still fantastic reheated as a quick lunch!

Freezing

Freezing cooked Cioppino with seafood isn’t my go-to because the texture of shellfish can get rubbery. But freezing the soup base (tomato broth and aromatics) works beautifully. Then, you can thaw it and add fresh seafood when ready to serve—this little trick saves time and keeps the dish tasting fresh.

Reheating

When reheating, I prefer warming it gently on the stove over low heat to prevent overcooking. Adding a splash of water or stock can help loosen the broth if it seems too thick, and fresh parsley stirred in at the end revives the flavors.

FAQs

Can I use other types of fish in the Cioppino Seafood Stew Recipe?

Absolutely! While cod is traditional, you can substitute with halibut, snapper, or any firm white fish that holds together well in the stew.
How do I know if the shellfish are fresh and safe to use?

Fresh shellfish should smell like the ocean—clean and not fishy—and their shells should be closed tightly. Discard any that are open before cooking, and any that don’t open after cooking should not be eaten.
Can I make Cioppino Seafood Stew Recipe vegetarian?

Yes! Swap the seafood stock with vegetable stock and substitute the seafood with hearty vegetables like mushrooms, artichokes, and beans for a satisfying twist.
What wine pairs best with Cioppino?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully, both in the cooking and alongside the finished stew.
Can I prepare Cioppino ahead of time?

Yes! Prepare the broth base up to two days ahead, refrigerate it, and add the seafood just before serving for the freshest taste and best texture.

Final Thoughts

This Cioppino Seafood Stew Recipe has been one of my go-to dishes whenever I want to impress with minimal effort or simply enjoy a cozy night in. Its blend of fresh seafood, aromatic broth, and that touch of liquor is like a little seaside getaway in a bowl. I hope when you make it, you feel the same satisfaction and joy it brings me—comforting, flavorful, and undeniably delicious.