Cioppino Seafood Stew with Tomato Broth

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

Highlighted under: Cultural Kitchen Discoveries

A delightful blend of fresh seafood cooked in a rich, savory tomato broth, perfect for warming up on chilly evenings.

Created by

Emma

Last updated on 2025-12-06T19:13:55.087Z

Cioppino is a hearty seafood stew that originated from the Italian immigrant community in San Francisco. This dish combines the best of the ocean's bounty with a flavorful tomato broth, making it a favorite for seafood lovers.

        Why You'll Love This Recipe
        A medley of fresh seafood in every bite
Rich and aromatic tomato broth that warms the soul
Perfect for gatherings or special occasions

      

A Perfect Winter Warmer

Cioppino is more than just a dish; it's a culinary hug on a cold day. The warm, savory tomato broth envelops a variety of fresh seafood, creating a comforting meal that soothes the soul. As the weather turns chilly, there's nothing quite like a steaming bowl of Cioppino to bring warmth and joy to your dining table.

This seafood stew is not only delicious but also incredibly satisfying. The combination of shrimp, mussels, clams, and white fish provides a delightful medley of flavors and textures. Each bite bursts with the essence of the ocean, making it a perfect dish for seafood lovers and a wonderful way to impress guests during gatherings.

The Art of Cooking Seafood

Cooking seafood can often seem daunting, but with a recipe like Cioppino, it becomes an enjoyable experience. The key lies in the timing; you want the seafood to be perfectly cooked without becoming tough. By adding the shrimp, mussels, and clams to the simmering broth towards the end of cooking, you ensure they retain their tenderness and flavor.

Another important tip is to use the freshest seafood available. Local fish markets or well-stocked grocery stores often have the best selection. Fresh ingredients not only enhance the flavor of the dish but also contribute to its overall appeal. With each ingredient being at its peak, your Cioppino will shine.

Pairing and Serving Suggestions

Cioppino is a dish that thrives on sharing. Serve it in large bowls, accompanied by crusty bread for dipping into the rich broth. A crisp green salad with a light vinaigrette can complement the meal perfectly, balancing the hearty flavors of the stew.

As for beverages, a chilled glass of dry white wine pairs wonderfully with Cioppino. The acidity in the wine cuts through the richness of the broth, making each bite even more enjoyable. Consider a Sauvignon Blanc or Pinot Grigio for the best pairing. With these accompaniments, your Cioppino dinner becomes an unforgettable experience.

Ingredients

Seafood

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, cleaned
1 lb white fish (like cod or halibut), cut into chunks

Broth

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

Instructions

Prepare the Broth

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

Add Tomatoes and Wine

Add the crushed tomatoes, fish stock, and white wine to the pot. Stir well and bring to a simmer. Add red pepper flakes, oregano, salt, and pepper.

Cook the Seafood

Once the broth is simmering, add the shrimp, mussels, clams, and fish. Cover and cook for about 10-15 minutes, or until the mussels and clams have opened and the shrimp are pink.

Serve

Remove from heat, garnish with fresh parsley, and serve hot with crusty bread on the side.

Storing Leftovers

If you find yourself with leftover Cioppino, you're in luck! This dish stores well in the refrigerator for up to 2 days. To preserve the seafood's texture, it's best to store the broth and seafood separately if possible. Simply reheat on the stovetop until warmed through, and enjoy another comforting meal.

Freezing Cioppino is also an option, although it's recommended to freeze just the broth. The seafood may lose some of its texture upon thawing. To freeze, let the broth cool completely, then transfer it to airtight containers. When you're ready to enjoy it again, thaw in the refrigerator overnight and reheat.

Variations of Cioppino

While traditional Cioppino features a variety of seafood, you can customize it to suit your preferences. Feel free to incorporate other types of shellfish, such as crab or scallops, or even add vegetables like bell peppers and zucchini for added nutrition. This dish is versatile and can be adjusted to reflect seasonal ingredients or what you have on hand.

For a spicier kick, consider adding more red pepper flakes or even a dash of hot sauce to the broth. Experimenting with different herbs, like basil or thyme, can also bring a fresh twist to this classic dish. The beauty of Cioppino lies in its adaptability, allowing you to make it your own.

Questions About Recipes

→ Can I use frozen seafood for this recipe?

Yes, frozen seafood can be used, just ensure it's thawed properly before cooking.

→ What kind of fish is best for cioppino?

White fish like cod, halibut, or snapper work best, but you can use any firm fish.

→ Can I make this stew ahead of time?

Yes, you can make the broth ahead of time and add the seafood just before serving.

→ What should I serve with cioppino?

Cioppino is best served with crusty bread or over a bed of rice.