5 stars (22 ratings)
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The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour.
And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.
All you need to round out this meal is some freshly toasted baguette (or sourdough or french bread) slices to sop up this goodness, leaving zero leftovers behind.
This recipe can also easily be doubled or tripled, making it perfect for when company stops by for dinner.
Easy Cioppino (Seafood Stew)
Yield: 4 servings
Prep: 20 minutes minutes
Cook: 35 minutes minutes
Total: 55 minutes minutes
The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.
5 stars (22 ratings)
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Ingredients
- 4 tablespoons unsalted butter
- 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
- 1 (28-ounce) can petite diced tomatoes
- 2 cups vegetable 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
Instructions
Melt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.
Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.
Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.
Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.
Stir in parsley; season with salt and pepper, to taste.
Serve immediately.
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posted on February 3, 2023under entree, soup
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34 comments -
Meemee — March 27, 2024 @ 6:36 PM Reply
Made a few adjustments for my preference. Cut the butter in half on a diet. Omitted the clam juice and cod. Have no other use for the juice and I hate cod. So I doubled the stock and used unsalted chicken and added 1 cup of wine, you can use whatever seafood you like really. Because of the adjustments I added more seasonings than advised, except the salt and added thyme. Delicious.
-
ELIZABETH GROVES — March 14, 2024 @ 3:05 PM Reply
This was outstanding. Made as written; however, I served with tiny shot glasses of cream sherry for those who wanted it. (What wasn’t used became my “washing up aperitif.)
-
Linda — March 11, 2024 @ 3:21 PM Reply
I adjusted it only because missing ingredients I used celery also bar harbor seafood stock no vegetable broth
-
Susan Raulerson — March 4, 2024 @ 5:40 PM Reply
How do you core a fennel bulb?
-
Ruth Mano — March 2, 2024 @ 12:25 PM Reply
I have tried a few bouillabaise recipes with failure. This looked easier and more tasty and I was right! You can change the ingredients but the base of the recipe is fantastic! Perfect on a cold winter night!
-
Charlie Foley Sr. — February 28, 2024 @ 4:15 PM Reply
I had this dish once, while working in Reno. At a restaurant named Captain Blacks. Have never seen it on a menu anywhere else that I have ever traveled. Thank you for this recipe. I can make it for myself now!
-
Carole — February 16, 2024 @ 7:43 PM Reply
We loved the flavor!!!
Do you think you could prep the whole broth ..the day before ? Then add the seafood the next day
When your company arrives??
-
Karen C — February 15, 2024 @ 7:19 PM Reply
My first time making cippiono ever! Soup base was delicious, my teen daughter didn’t know she was eating fennel (she probably thought it was celery) and said the soup was delicious even though she doesn’t care for shellfish. I used Dungeness crab, shrimp, scallops, and fish. Didn’t have bay leaf, googled a substitute, I had fresh thyme, threw in a few sprigs-worked out great!
-
Dawn Crawford — February 10, 2024 @ 3:43 PM Reply
I didn’t make it, plan to. I grew up in the South Bay Area of San Francisco and Mom would make cioppino for special occasions.
I cannot believe that the recipe has no Dungeness crab! Fisherman’s Wharf is full of crab fresh off the boat! Huge crab pots!
Not San Francisco cipppino with out Crab!!!
I will leave out the fennel and add some celery and bell pepper and basil. Thank You,
and remember the CRAB please.
-
Corinne Wolf — February 3, 2024 @ 7:32 AM Reply
See AlsoCioppino (Seafood Stew) Can I omit the fennel, and, can I freeze this to have as individual servings
-
Corliss D Dunlop — January 22, 2024 @ 9:21 AM Reply
Can the wine be omitted or something substituted for flavor.
?
-
Sandee Rodriguez — January 13, 2024 @ 6:00 PM Reply
Serve Cioppino with lots of toasted garlic bread (Texas toast is perfect to use) and lots of napkins as it is a little messy while eating. The garlic bread is great for dipping in the sauce. Skip the red pepper flakes if serving to people who don’t like spicy, but you can set some on the table for those who want to add them to their serving.
-
Phuc — December 14, 2023 @ 6:15 AM Reply
Great
-
THERESA M FERRANTE — December 9, 2023 @ 4:59 AM Reply
Can you tell me what size Dutch Oven I should use for 6 or even 8? Looks delicious!
-
Sandee Rodriguez — January 13, 2024 @ 6:33 PM Reply
Theresa, I would use the larger one just in case you decide to add a little more of any of the seafoods, or all of them to make sure you have enough for a group…they always want seconds. If you need to add more sauce to compensate, I’ve used regular Prego or Ragu, without meat or sausage flavoring with no one the wiser. 😉
-
Ernanda M White — November 7, 2023 @ 11:38 AM Reply
Delicious I substituted the fennel for celery seeds, caraway seeds and tsp cumin powder. Added tsp ground shrimp powder. Used whole clams and juice from can, about 1/2 cup, shrimp, whole blue crabs, and mussels. Added chopped black/green olives about 1/2 cup mixed and a tbsp of creole shrimp crab boil liquid to tomato rouexbase broth. Ate with crusty French bread!
-
Harry Calvillo — October 10, 2023 @ 6:40 PM Reply
Will try.
-
Sarah — June 19, 2023 @ 7:02 PM Reply
I made this tonight sans clams and mussels (for hubby) and it was delicious. For a bit of savings, I thawed frozen seafood, and there were no issues. Just two questions, though: Can you reheat the leftovers? I know the seafood might get a tad tougher, but we couldn’t eat everything. Also, are there any veggies you’d recommend adding to this? Thanks!!
-
Sandee Rodriguez — January 13, 2024 @ 6:47 PM Reply
Other than the diced tomatoes and onions called for in the recipe, I wouldn’t add celery, carrots, potatoes, or anything else. The tomato base complement’s the seafood perfectly, in my opinion. But you could always try some, but sliced very thinly so as to not overpower the tomato based sauce.
-
Andre Meades — April 18, 2023 @ 6:23 AM Reply
First time I ever saw this it looks so delicious
-
Jeffery canter — April 16, 2023 @ 11:42 PM Reply
I made it dinner on Saturday, turned out delicious, thanks , for sharing
-
Marie Wohlrab — April 8, 2023 @ 2:56 PM Reply
I was wondering if I cooked this and held off with the cod could I freeze it? I’d like to make it ahead for a large gathering and get I could add the cod to coon when it’s reheated? What do you think?
-
Bill B. — April 9, 2023 @ 10:44 AM Reply
Make and freeze the base ahead of time without any fresh seafood added. Once you have the base back up to temperature, the fresh seafood can be added, and will only take a few minutes to finish the dish.
-
Theresa — February 19, 2023 @ 7:58 PM Reply
Delicious! I skipped the clams and mussels and halved the recipe. It was still absolutely delicious.
-
Helen Knight — February 18, 2023 @ 11:40 PM Reply
I just wanted to drop you a line to say how much I loved your Easy Cioppino Seafood Stew recipe post! Your detailed instructions and customizable options make it easy to recreate the recipe at home. The combination of shrimp, clams, and fish in a tomato-based broth sounds like the perfect bowl of seafood stew. Thanks for sharing this delicious and versatile recipe! Keep up the great work, and I look forward to trying out more of your amazing recipes in the future.
-
Koryeh — February 15, 2023 @ 9:51 AM Reply
This was amazing!!! Made it for my husband on Valentine’s Day and he absolutely loved it. It was way easier than I always imagined this dish to be. Full of rich flavor. Will be making again for special occasions since the seafood gets pricy. Thanks for the great recipe!
-
Martha Roger — February 13, 2023 @ 4:03 PM Reply
Had this delicious meal at my brothers
I will definitely make it but it is important for me to have the nutritional count. Do you have that
Thank you
-
John J Minazzoli — February 7, 2023 @ 4:42 PM Reply
Looks great just needs dungeness Crab Probably spelled wrong
-
Amy — February 5, 2023 @ 8:05 AM Reply
Saw this recipe yesterday and on a whim made this last night for dinner. We loved it! Super easy and delicious. Thanks for another great recipe!
-
Autumn — February 4, 2023 @ 4:56 PM Reply
I’ve never cooked with clams or mussels before and to be honest it’s a little intimidating. I thought they had to be rinsed in such a way to encourage them to dump their sand and other debris. Can you explain how to pick good clams and mussels? I’m looking forward to making my own cioppino!!
-
Sharon Rackham — February 4, 2023 @ 10:28 AM Reply
I can’t find clam juice in Canada where I live. Can I use chicken stock in lieu of? I absolutely LOVEyour recipes and I thank you for posting them.
CHEERS,SHARON
-
Sierra — February 19, 2023 @ 11:50 AM Reply
I have done that or I make a quick seafood stick with the peels of the shrimp which I buy on purpose and some veggies like for making stock. Strain it and then use it for my stew. I actually keep all seafood shells and freeze them for this instance of being out of clam juice. The flavor will be close
-
Raewyn Thomson — April 9, 2023 @ 5:52 PM Reply
I live in Australia and thought of adding Clamato Juice in lieu of the stock and clam juice. You can buy that in Canada
-
Liette Rudy — February 4, 2023 @ 7:59 AM Reply
Hello! Would love to make this dish but wondering if I could use a can of class instead of in a shell? Also only have fennel seeds? Would that work and if so how much should I use??
Thank you! Can’t wait to do the recipe.
Meemee — March 27, 2024 @ 6:36 PM Reply
Made a few adjustments for my preference. Cut the butter in half on a diet. Omitted the clam juice and cod. Have no other use for the juice and I hate cod. So I doubled the stock and used unsalted chicken and added 1 cup of wine, you can use whatever seafood you like really. Because of the adjustments I added more seasonings than advised, except the salt and added thyme. Delicious.
ELIZABETH GROVES — March 14, 2024 @ 3:05 PM Reply
This was outstanding. Made as written; however, I served with tiny shot glasses of cream sherry for those who wanted it. (What wasn’t used became my “washing up aperitif.)
Linda — March 11, 2024 @ 3:21 PM Reply
I adjusted it only because missing ingredients I used celery also bar harbor seafood stock no vegetable broth
Susan Raulerson — March 4, 2024 @ 5:40 PM Reply
How do you core a fennel bulb?
Ruth Mano — March 2, 2024 @ 12:25 PM Reply
I have tried a few bouillabaise recipes with failure. This looked easier and more tasty and I was right! You can change the ingredients but the base of the recipe is fantastic! Perfect on a cold winter night!
Charlie Foley Sr. — February 28, 2024 @ 4:15 PM Reply
I had this dish once, while working in Reno. At a restaurant named Captain Blacks. Have never seen it on a menu anywhere else that I have ever traveled. Thank you for this recipe. I can make it for myself now!
Carole — February 16, 2024 @ 7:43 PM Reply
We loved the flavor!!!
Do you think you could prep the whole broth ..the day before ? Then add the seafood the next day
When your company arrives??
Karen C — February 15, 2024 @ 7:19 PM Reply
My first time making cippiono ever! Soup base was delicious, my teen daughter didn’t know she was eating fennel (she probably thought it was celery) and said the soup was delicious even though she doesn’t care for shellfish. I used Dungeness crab, shrimp, scallops, and fish. Didn’t have bay leaf, googled a substitute, I had fresh thyme, threw in a few sprigs-worked out great!
Dawn Crawford — February 10, 2024 @ 3:43 PM Reply
I didn’t make it, plan to. I grew up in the South Bay Area of San Francisco and Mom would make cioppino for special occasions.
I cannot believe that the recipe has no Dungeness crab! Fisherman’s Wharf is full of crab fresh off the boat! Huge crab pots!
Not San Francisco cipppino with out Crab!!!
I will leave out the fennel and add some celery and bell pepper and basil. Thank You,
and remember the CRAB please.
Corinne Wolf — February 3, 2024 @ 7:32 AM Reply
Can I omit the fennel, and, can I freeze this to have as individual servings
Corliss D Dunlop — January 22, 2024 @ 9:21 AM Reply
Can the wine be omitted or something substituted for flavor.
?
Sandee Rodriguez — January 13, 2024 @ 6:00 PM Reply
Serve Cioppino with lots of toasted garlic bread (Texas toast is perfect to use) and lots of napkins as it is a little messy while eating. The garlic bread is great for dipping in the sauce. Skip the red pepper flakes if serving to people who don’t like spicy, but you can set some on the table for those who want to add them to their serving.
Phuc — December 14, 2023 @ 6:15 AM Reply
Great
THERESA M FERRANTE — December 9, 2023 @ 4:59 AM Reply
Can you tell me what size Dutch Oven I should use for 6 or even 8? Looks delicious!
-
Sandee Rodriguez — January 13, 2024 @ 6:33 PM Reply
Theresa, I would use the larger one just in case you decide to add a little more of any of the seafoods, or all of them to make sure you have enough for a group…they always want seconds. If you need to add more sauce to compensate, I’ve used regular Prego or Ragu, without meat or sausage flavoring with no one the wiser. 😉
Ernanda M White — November 7, 2023 @ 11:38 AM Reply
Delicious I substituted the fennel for celery seeds, caraway seeds and tsp cumin powder. Added tsp ground shrimp powder. Used whole clams and juice from can, about 1/2 cup, shrimp, whole blue crabs, and mussels. Added chopped black/green olives about 1/2 cup mixed and a tbsp of creole shrimp crab boil liquid to tomato rouexbase broth. Ate with crusty French bread!
Harry Calvillo — October 10, 2023 @ 6:40 PM Reply
Will try.
Sarah — June 19, 2023 @ 7:02 PM Reply
I made this tonight sans clams and mussels (for hubby) and it was delicious. For a bit of savings, I thawed frozen seafood, and there were no issues. Just two questions, though: Can you reheat the leftovers? I know the seafood might get a tad tougher, but we couldn’t eat everything. Also, are there any veggies you’d recommend adding to this? Thanks!!
-
Sandee Rodriguez — January 13, 2024 @ 6:47 PM Reply
Other than the diced tomatoes and onions called for in the recipe, I wouldn’t add celery, carrots, potatoes, or anything else. The tomato base complement’s the seafood perfectly, in my opinion. But you could always try some, but sliced very thinly so as to not overpower the tomato based sauce.
Andre Meades — April 18, 2023 @ 6:23 AM Reply
First time I ever saw this it looks so delicious
Jeffery canter — April 16, 2023 @ 11:42 PM Reply
I made it dinner on Saturday, turned out delicious, thanks , for sharing
Marie Wohlrab — April 8, 2023 @ 2:56 PM Reply
I was wondering if I cooked this and held off with the cod could I freeze it? I’d like to make it ahead for a large gathering and get I could add the cod to coon when it’s reheated? What do you think?
-
Bill B. — April 9, 2023 @ 10:44 AM Reply
Make and freeze the base ahead of time without any fresh seafood added. Once you have the base back up to temperature, the fresh seafood can be added, and will only take a few minutes to finish the dish.
Theresa — February 19, 2023 @ 7:58 PM Reply
Delicious! I skipped the clams and mussels and halved the recipe. It was still absolutely delicious.
Helen Knight — February 18, 2023 @ 11:40 PM Reply
I just wanted to drop you a line to say how much I loved your Easy Cioppino Seafood Stew recipe post! Your detailed instructions and customizable options make it easy to recreate the recipe at home. The combination of shrimp, clams, and fish in a tomato-based broth sounds like the perfect bowl of seafood stew. Thanks for sharing this delicious and versatile recipe! Keep up the great work, and I look forward to trying out more of your amazing recipes in the future.
Koryeh — February 15, 2023 @ 9:51 AM Reply
This was amazing!!! Made it for my husband on Valentine’s Day and he absolutely loved it. It was way easier than I always imagined this dish to be. Full of rich flavor. Will be making again for special occasions since the seafood gets pricy. Thanks for the great recipe!
Martha Roger — February 13, 2023 @ 4:03 PM Reply
Had this delicious meal at my brothers
I will definitely make it but it is important for me to have the nutritional count. Do you have that
Thank you
John J Minazzoli — February 7, 2023 @ 4:42 PM Reply
Looks great just needs dungeness Crab Probably spelled wrong
Amy — February 5, 2023 @ 8:05 AM Reply
Saw this recipe yesterday and on a whim made this last night for dinner. We loved it! Super easy and delicious. Thanks for another great recipe!
Autumn — February 4, 2023 @ 4:56 PM Reply
I’ve never cooked with clams or mussels before and to be honest it’s a little intimidating. I thought they had to be rinsed in such a way to encourage them to dump their sand and other debris. Can you explain how to pick good clams and mussels? I’m looking forward to making my own cioppino!!
Sharon Rackham — February 4, 2023 @ 10:28 AM Reply
I can’t find clam juice in Canada where I live. Can I use chicken stock in lieu of? I absolutely LOVEyour recipes and I thank you for posting them.
CHEERS,SHARON
-
Sierra — February 19, 2023 @ 11:50 AM Reply
I have done that or I make a quick seafood stick with the peels of the shrimp which I buy on purpose and some veggies like for making stock. Strain it and then use it for my stew. I actually keep all seafood shells and freeze them for this instance of being out of clam juice. The flavor will be close
-
Raewyn Thomson — April 9, 2023 @ 5:52 PM Reply
I live in Australia and thought of adding Clamato Juice in lieu of the stock and clam juice. You can buy that in Canada
Liette Rudy — February 4, 2023 @ 7:59 AM Reply
Hello! Would love to make this dish but wondering if I could use a can of class instead of in a shell? Also only have fennel seeds? Would that work and if so how much should I use??
Thank you! Can’t wait to do the recipe.
