Cioppino (Seafood Stew)

Cioppino is a classic Italian-American seafood stew featuring crab, shrimp, mussels, clams, and white fish in a rich tomato and white wine broth. This flavorful seafood soup is enhanced with fennel, garlic, and fresh herbs, making it a perfect hearty meal. Serve with crusty bread and lemon wedges for an authentic, restaurant-quality seafood experience at home.

Ingredients

Base:

• ¼ cup olive oil
• 1 bulb fennel, chopped
• 1 onion, chopped
• 3 shallots, diced
• 4–6 garlic cloves, minced
• ¼ tsp crushed red pepper flakes (or more to taste)
• 2 tsp kosher salt
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 bay leaf
• ½ tsp dried oregano
• 2 (28 oz) cans San Marzano whole peeled tomatoes (or crushed)
• ½ cup fresh parsley, chopped

Seafood:

• 1–2 lbs Dungeness or king crab, in shell
• 1 lb large raw shrimp, shells and tails on
• 1 lb fresh white fish (halibut, cod, or sea bass), cut into 1-inch pieces
• 1 lb fresh mussels, debearded
• 1 lb fresh clams, rinsed

To Serve:

• Lemon wedges
• Sourdough or crusty artisan bread

Instructions

1. Make Seafood Stock

• Use kitchen shears to cut open crab legs and remove meat, leaving cracked shells in a stock pot.
• Remove shells and tails from shrimp and add to the pot. Cover shells with water by about 1 inch and add a pinch of salt.
• Heat over medium-high until simmering. Add clams and mussels on top (do not stir), cover, and cook 2–3 minutes until shells open. Remove seafood and set aside, reserving the stock.

2. Prepare Tomato Base

• Heat olive oil in a large Dutch oven over medium heat. Add onion, fennel, and kosher salt, cooking 8–10 minutes until onions are soft and translucent.
• Add garlic and red pepper flakes; cook 1 minute. Stir in tomato paste and cook briefly.
• Add wine and cook 2 minutes. Stir in tomatoes, bay leaf, and oregano.

3. Add Seafood Stock

• Strain seafood stock through a fine-mesh strainer lined with cheesecloth (or carefully leave sediment behind). Add 4 cups of stock to the pot.
• Bring to a simmer, cover, and cook 30 minutes to develop flavors.

4. Cook Seafood

• Just before serving, bring stew to a gentle simmer. Cut fish into 1-inch pieces, drizzle with oil, and season with salt and pepper.
• Add fish and simmer 3 minutes. Add shrimp and crab; cook 2–3 minutes until shrimp turn pink.
• Stir in steamed clams and mussels. Adjust seasoning if needed and sprinkle with fresh parsley.

5. Serve

• Ladle into bowls and serve with lemon wedges and crusty bread. Include extra bowls for shells.

Tips

• Use a mix of seafood for richer flavor: crab, shrimp, fish, clams, and mussels.
• Do not overcook seafood to maintain tender texture.
• Strain stock carefully to remove sand and shell fragments.

Variations and Substitutions

• Replace white wine with seafood broth for a non-alcoholic version.
• Swap Dungeness crab with lobster or langoustine if desired.
• Use canned crushed tomatoes instead of whole tomatoes for convenience.

FAQs

Can I make this ahead of time?
Yes, the tomato base can be made a day in advance; add seafood just before serving.

What type of fish works best?
Firm, white fish like halibut, cod, or sea bass holds up well in the stew.

Is Cioppino spicy?
It’s mildly spiced; adjust crushed red pepper flakes to taste.

Serving Suggestions

• Serve with crusty bread to soak up the rich broth.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Garnish with extra parsley and lemon wedges for freshness.

Why You’ll Love This Recipe

• Bursting with fresh seafood flavors in a rich tomato broth.
• Perfect for special dinners, gatherings, or weekend meals.
• Flexible recipe that can be customized with your favorite seafood.

Cioppino (Seafood Stew)

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• Base:

• ¼ cup olive oil

• 1 bulb fennel, chopped

• 1 onion, chopped

• 3 shallots, diced

• 4–6 garlic cloves, minced

• ¼ tsp crushed red pepper flakes (or more to taste)

• 2 tsp kosher salt

• 2 tbsp tomato paste

• 1 cup dry white wine

• 1 bay leaf

• ½ tsp dried oregano

• 2 (28 oz) cans San Marzano whole peeled tomatoes (or crushed)

• ½ cup fresh parsley, chopped

• Seafood:

• 1–2 lbs Dungeness or king crab, in shell

• 1 lb large raw shrimp, shells and tails on

• 1 lb fresh white fish (halibut, cod, or sea bass), cut into 1-inch pieces

• 1 lb fresh mussels, debearded

• 1 lb fresh clams, rinsed

• To Serve:

• Lemon wedges

• Sourdough or crusty artisan bread

Directions

• Make Seafood Stock
• Use kitchen shears to cut open crab legs and remove meat, leaving cracked shells in a stock pot.
• Remove shells and tails from shrimp and add to the pot. Cover shells with water by about 1 inch and add a pinch of salt.
• Heat over medium-high until simmering. Add clams and mussels on top (do not stir), cover, and cook 2–3 minutes until shells open. Remove seafood and set aside, reserving the stock.
• Prepare Tomato Base
• Heat olive oil in a large Dutch oven over medium heat. Add onion, fennel, and kosher salt, cooking 8–10 minutes until onions are soft and translucent.
• Add garlic and red pepper flakes; cook 1 minute. Stir in tomato paste and cook briefly.
• Add wine and cook 2 minutes. Stir in tomatoes, bay leaf, and oregano.
• Add Seafood Stock
• Strain seafood stock through a fine-mesh strainer lined with cheesecloth (or carefully leave sediment behind). Add 4 cups of stock to the pot.
• Bring to a simmer, cover, and cook 30 minutes to develop flavors.
• Cook Seafood
• Just before serving, bring stew to a gentle simmer. Cut fish into 1-inch pieces, drizzle with oil, and season with salt and pepper.
• Add fish and simmer 3 minutes. Add shrimp and crab; cook 2–3 minutes until shrimp turn pink.
• Stir in steamed clams and mussels. Adjust seasoning if needed and sprinkle with fresh parsley.
• Serve
• Ladle into bowls and serve with lemon wedges and crusty bread. Include extra bowls for shells.