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Easy Cioppino

Featured in Comforting Bowls for Every Season.

Tomato-wine seafood mix with shrimp, mussels, fish, and clams. Made in 55 minutes, serves 4 people.
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Barbara Chef
Updated on Sun, 06 Apr 2025 01:42:24 GMT
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Seafood Cioppino Dish | cookwithcarla.com

This homemade coastal Italian seafood medley features various shellfish swimming in a flavorful garlic-infused tomato and wine broth. Made in less than an hour, it's fancy yet surprisingly straightforward to make at home.

Key Components:

  • Assorted seafood (mussels, clams, shrimp, scallops, cod)
  • Dry white wine: Builds flavor
  • Fresh fennel: Authentic taste
  • San Marzano tomatoes: Rich and sweet
  • Fresh herbs and garlic
  • Fish stock: Forms tasty foundation
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Easy Cioppino (Seafood Stew) | cookwithcarla.com

Step-by-Step Process:

Create the Foundation
Cook aromatics till tender
Toss in garlic and fennel
Pour wine to loosen bits
Mix in tomatoes with stock
Let bubble for 30 minutes
Handle the Seafood
Scrub mussels and clams well
Look for cracked shells
Completely dry your scallops
Cut fish in similar-sized chunks
Add Seafood Properly
Start with mussels and clams
Let shells pop open
Drop in white fish pieces
Last, add scallops and shrimp
Just cook until done
Last Touches
Add salt and pepper to taste
Sprinkle fresh parsley on top
Bring crusty bread alongside
Set out bowls for shells

Keeping Leftovers:

  • Take seafood out of shells
  • Keep broth in a separate container
  • Eat within 2 days
  • Don't put in freezer
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Easy Cioppino Recipe | cookwithcarla.com

Pro Suggestions:

  • Pick wine you'd enjoy drinking
  • Inspect seafood thoroughly before cooking
  • Be careful not to cook seafood too long
  • Eat right away after cooking

Getting cioppino just right means timing when you add each seafood type so nothing gets tough or rubbery.

Frequently Asked Questions

→ What type of fish works here?
Stick with firm ones like halibut or cod. They hold up well.
→ Can I use less fresh seafood?
Not a good idea. Make it with seafood that's super fresh for the best result.
→ Is this a make-ahead meal?
It’s best right when made. If needed, reheat slowly to keep seafood tender.
→ What pairs well with this?
Grab some crusty bread—it’s perfect for soaking up the sauce. Also works with pasta.
→ Can leftovers be frozen?
Wouldn’t advise it. Reheating seafood after freezing messes with the texture.

Seafood Tomato Stew

A flavorful mix of seafood cooked in a tomato and wine broth. Shrimp, fish, and shellfish make it extra hearty.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Base

01 Chopped sweet onion
02 Freshly minced garlic
03 Fennel bulb, sliced
04 Butter (unsalted)

→ Sauce

05 Stock made from vegetables
06 Tomatoes, already diced into small pieces
07 Juice from clams
08 White wine (dry)
09 Paste made from tomatoes

→ Seafood

10 Chunks of cod or halibut
11 Freshly cleaned mussels
12 Cleaned little neck clams
13 Scallops from the sea
14 Shrimp, peeled and ready

→ Seasonings

15 Crushed red chili flakes
16 Parsley, chopped fresh
17 Leaf of bay
18 Oregano, dried
19 Salt & pepper to taste

Instructions

Step 01

In butter, soften the fennel and onion till lightly tender, roughly 8 minutes.

Step 02

Mix in garlic, tomato paste, oregano, chili flakes, wine, tomatoes, stocks, and bay leaf.

Step 03

Let the mixture cook with the lid on for 15 minutes to bring everything together.

Step 04

Place clams and mussels into the pot, cooking them 3-4 minutes until they start to open.

Step 05

Add scallops, shrimp, and fish. Cook for another 3-4 minutes, just till done. Stir in parsley at the end.

Notes

  1. Shellfish that stay closed should be tossed out.
  2. Eat immediately while it's still warm.

Tools You'll Need

  • Stockpot or large Dutch oven
  • Lid that fits snugly

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Shellfish is present