Cioppino (seafood Stew)

Cioppino (seafood Stew)

22 reviews, 4.6 star(s). 100% would make again

Ready in 1 hour 30 minutes; part of Make Ahead Dinners collection

Ciopinno is a fish/seafood stew deriving from Italy and is usually prepared from the catch of the day, which explains the many regional versions. While touring Italy my then nine year old son couldn't get enough of this dish. Although he ordered it at least once a day, every restaurant served it a little differently in terms of sauce and seafood/fish. This only made it more appealing to him! It's never the same twice so go ahead and make the base and add any fish/seafood you like according to your local market. Serve with thick crusty bread for dipping and tiramisu for dessert!


3 tablespoons olive oil
1 large fennel bulb; thinly sliced & diced
1 Onion; chopped
3 large shallots; chopped
2 teaspoons salt
4 large garlic cloves; finely chopped
3/4 teaspoon dried crushed red pepper flakes; (optional)
1/4 cup Tomato paste
2 15-oz cans diced tomatoes in juice; (with italian seasonings)
1 1/2 cups Dry white wine
5 cups fish stock; (vegetable or chicken can be substituted)
1 Bay leaf
1 pound clams; scrubbed
1/2 pound mussels; scrubbed, debearded
1 pound uncooked large shrimp; peeled and deveined
1 1/2 assorted firm-fleshed fish fillets; cut into 2-inch chunks
1 pound bay scallops

Original recipe makes 6 Servings



Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf.

Season the soup, to taste, with more salt and red pepper flakes.

Ladle into bowls using a slotted spoon and then ladel just enough juice on top for dipping. Serve with thick home-made crusty bread for dipping.

Notes from Laura:

Don't be afraid to substitute. Try orange roughy, talapia, crab legs, etc....


BigOven Tip: Easily make this ahead of time and it makes great leftovers!

Alert editor   

Mmmm... Visible: Mussels, Scallops, Shrimp, Salmon, Halibut.




Calories Per Serving: 391 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made with local Striper and fresh little necks and muscles harvested that morning. Truly excellent. I would recommend 26-35 or larger shrimp, anything smaller ends up reducing to salad prawn sized nibbles.
marclafleur 2m ago

Excellent flavor. Recommend using cherry stones over steamer or littlenecks. The larger clams got a bit tough.
marclafleur 3m ago

This is so good. It's now our traditional Christmas Eve meal and I look forward to making it every year. This will be the fourth year I've made it. Even with cheap seafood it's good, but the better the seafood the better the result.
gooberiam 1y ago

Wow!! Excellent! Everyone loved it.
dani_braunstein 1y ago

This was amazing. I added a little extra red pepper just because I tend to like things a little spicier. So easy to put together too. For the seafood I did mussels, scallops, shrimp, and a filet of Chilean sea bass. The flavors and textures were to die. I can't wait to make it again!
aschick11 2y ago

Yummy yummy in the tummy!! Best recipe EVER !!! It's different every time, even though I follow it to a T !!!
Beapryncess 3y ago

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