Classic Italian-American Cioppino Seafood Stew

Name: Classic Italian-American Cioppino Seafood Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb mussels, cleaned and debearded; 1 lb clams, cleaned; 1 lb shrimp, peeled and deveined; 1 lb fish fillets (such as cod or halibut), cut into chunks; 2 tablespoons olive oil; 1 onion, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup dry white wine; 2 cups fish stock or water; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Highlighted under: World Recipes

This hearty and flavorful Classic Italian-American Cioppino Seafood Stew is a delightful combination of fresh seafood simmered in a rich tomato and white wine broth.

Created by

Emily

Last updated on 2025-12-06T16:33:00.320Z

This Classic Italian-American Cioppino Seafood Stew is inspired by the rich culinary traditions of the Italian fishermen in San Francisco. Bursting with the flavors of the sea, this stew features an array of fresh seafood, perfectly complemented by a fragrant tomato broth.

        Why You Will Love This Recipe
        A delightful array of fresh seafood in every bite
Rich and hearty broth that warms the soul
Perfect for entertaining or a cozy family dinner

      

A Hearty Seafood Delight

Cioppino originated from Italian fishermen in San Francisco, blending the freshest catch of the day with vibrant flavors. This Classic Italian-American Cioppino Seafood Stew is a tribute to that tradition, offering a medley of seafood that excites the palate. Each bite bursts with the essence of the ocean, making it a dish that seafood lovers will cherish.

The combination of mussels, clams, shrimp, and fish fillets creates a delightful variety of textures and tastes. The natural brininess of the seafood harmonizes beautifully with the rich tomato broth, delivering a satisfying and wholesome meal. Perfectly seasoned with garlic and herbs, this stew is a celebration of coastal cuisine.

Perfect for Any Occasion

Whether you’re hosting a dinner party or enjoying a cozy night in, Cioppino is the perfect dish to impress your guests or enjoy with family. Its vibrant colors and aromatic flavors bring an inviting atmosphere to any table. Pair it with crusty bread, and you have a complete meal that everyone will love.

Moreover, this stew is incredibly versatile. You can easily adjust the seafood based on what you have available or what’s in season. This flexibility allows you to make Cioppino your own, ensuring it’s always a fresh and exciting culinary experience.

Tips for the Best Cioppino

To elevate your Cioppino, consider using homemade fish stock instead of water for a deeper flavor. If time is short, store-bought stock works well, but avoid overly processed varieties. Fresh herbs, like basil or thyme, can also add an extra layer of flavor, enhancing the stew's aroma and taste.

When selecting seafood, freshness is key. Visit a local fish market to find the best quality ingredients. Look for mussels and clams that are tightly closed and shrimp that have a pleasant, briny scent. Using high-quality seafood will ensure your Cioppino is not only delicious but also a memorable meal.

Ingredients

Seafood

1 lb mussels, cleaned and debearded
1 lb clams, cleaned
1 lb shrimp, peeled and deveined
1 lb fish fillets (such as cod or halibut), cut into chunks

Stew Base

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup dry white wine
2 cups fish stock or water
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Build the Broth

Add the crushed tomatoes, white wine, fish stock, oregano, red pepper flakes, salt, and pepper to the pot. Bring to a simmer and let cook for 10 minutes to allow the flavors to meld.

Add the Seafood

Add the mussels and clams first, cooking for about 5 minutes until they start to open. Then, add the shrimp and fish fillets. Cover and cook for another 5-7 minutes until the seafood is cooked through.

Garnish and Serve

Remove from heat and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Serving Suggestions

Cioppino is best served hot, directly from the pot, allowing everyone to dig in at the same time. Pair it with a crisp salad and a glass of white wine to complement the flavors of the stew. A light Pinot Grigio or a Sauvignon Blanc works wonders, enhancing the dish's seafood essence.

For an authentic experience, offer crusty sourdough or garlic bread on the side. The bread is perfect for soaking up the delicious broth, ensuring that not a drop goes to waste. This combination not only adds to the meal but also invites a communal dining experience that brings everyone together.

Storing Leftovers

If you happen to have leftovers, store the Cioppino in an airtight container in the refrigerator. It will keep well for 2-3 days, and the flavors will continue to develop as it sits. Reheat gently on the stove, adding a splash of water or broth if it seems too thick.

While it’s always best enjoyed fresh, reheated Cioppino can still be delightful. However, be mindful not to overcook the seafood during reheating, as it can become tough. Enjoying your leftovers can remind you of the wonderful meal you had, making it feel special all over again.

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just make sure to thaw it before adding it to the stew.

→ What type of fish is best for cioppino?

Firm white fish like cod or halibut works best, but you can use any seafood you prefer.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

→ Can I make cioppino ahead of time?

You can prepare the broth a day ahead and add the seafood just before serving for the best texture.