Easy Cioppino (Seafood Stew)
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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)
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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Will try.
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!!
First time I ever saw this it looks so delicious
I made it dinner on Saturday, turned out delicious, thanks , for sharing
I was wondering if I cooked this and held off with the cod could I freeze it? Â I’d like to make it ahead for a large gathering and get I could add the cod to coon when it’s reheated? Â What do you think?
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.
Delicious! I skipped the clams and mussels and halved the recipe. It was still absolutely delicious.
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.
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!
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
Looks great just needs dungeness Crab Probably spelled wrong
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!
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!!
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
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
I live in Australia and thought of adding Clamato Juice in lieu of the stock and clam juice. You can buy that in Canada
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.