Cioppino Seafood Stew Recipe
This classic Cioppino Seafood Stew is a hearty and flavorful Italian-American dish featuring a medley of fresh seafood simmered in a savory tomato and white wine broth infused with fennel, garlic, and aromatic spices. Perfect for sharing, this stew combines cod, shrimp, scallops, mussels, and clams, delivering a comforting coastal taste that pairs beautifully with crusty bread.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Base and Aromatics
- 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
Liquids and Seasonings
- 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
Seafood
- 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
Garnish
- 3 tablespoons parsley, minced
Instructions
- Sauté Aromatics: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel and onion and sauté for 10 minutes until tender and fragrant.
- Add Flavorings: Stir in the garlic, fennel seeds, and red pepper flakes, cooking for an additional 2 minutes to release their aroma.
- Simmer Broth: Pour in the crushed tomatoes, seafood stock, white wine, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, allowing the flavors to meld.
- Add Seafood: Gently add the seafood in order: cod first, followed by shrimp, scallops, then mussels. Avoid stirring to keep the seafood intact. Bring to a simmer, lower heat, cover the pot, and cook for 10 minutes until seafood is fully cooked and shellfish have opened.
- Finish with Liqueur: Stir in the anise-flavored liqueur carefully so as not to break the fish. Cover again and let sit for 3 minutes to allow the flavors to blend. Discard any mussels that did not open.
- Serve: Ladle the stew into large shallow bowls, sprinkle with minced parsley, and serve immediately with slices of sourdough baguette for dipping.
Notes
- For quicker preparation, make the soup base up to 2 days ahead and refrigerate. Reheat and add seafood just before serving.
- Make sure to scrub shellfish thoroughly to remove grit and impurities.
- Use fresh, high-quality seafood for the best flavor and texture.
- Adjust red pepper flakes to taste for desired spice level.
- Discard any shellfish that remain closed after cooking for safety.
Keywords: Cioppino, seafood stew, Italian seafood soup, clam stew, mussel stew, fish stew, shrimp stew, coastal recipes, tomato seafood soup
Find it online: https://mjrecipe.com/cioppino-seafood-stew-recipe/