Dinner

Cioppino Seafood Stew Recipe

Name: Cioppino Seafood Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 pound cod fillets, skin removed, cut into 2-inch dice; 1 pound large shrimp, peeled and deveined; 1 pound sea scallops, halved crosswise; 1 dozen mussels, scrubbed; 1 dozen littleneck clams or other small clams; 1/4 cup olive oil; 2 cups fennel bulb, white part only, cut into 1/2-inch dice; 1 1/2 cups yellow onion, 1 large, cut into 1/2-inch dice; 3 garlic cloves, pressed or minced; 1 teaspoon whole fennel seeds; 1/2 teaspoon red pepper flakes; 1 28-ounce can crushed tomatoes; 4 cups seafood stock; 1 1/2 cups dry white wine, such as Pinot Grigio; Kosher salt and freshly ground black pepper (about 1 tablespoon salt and 1 teaspoon black pepper); 1 tablespoon anise flavored liqueur, such as Pernod or Pastis; 3 tablespoons parsley, minced

BySana Jeannette December 20, 2025December 20, 2025

Jump to Recipe

Introduction

Cioppino is a rich and flavorful Italian-American seafood stew packed with a variety of fresh seafood simmered in a savory tomato broth. Perfect for a cozy dinner, this dish brings the taste of the sea right to your table with delightful herbs and spices.

A white bowl filled with a rich, red tomato broth layered with various seafood including pink shrimp, white chunks of fish, clams with beige and brown shells, and dark blue-black mussels. The seafood sits on a base of chunky tomato pieces and cooked onion bits, garnished sparsely with green herbs. A toasted piece of bread with a golden crust is partly dipped into the broth on the right side of the bowl. A silver spoon rests in the bowl, holding a piece of fish and some herbs. The bowl is placed on a white marbled surface next to a small white dish containing red chili flakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
2 cups fennel bulb, white part only, cut into 1/2-inch dice

1 1/2 cups yellow onion, 1 large, cut into 1/2-inch dice
3 garlic cloves, pressed or minced

1 teaspoon whole fennel seeds
1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes
4 cups seafood stock
1 1/2 cups dry white wine, such as Pinot Grigio

Kosher salt and freshly ground black pepper
1 pound cod fillets, skin removed, cut into 2-inch dice
1 pound large shrimp, peeled and deveined

1 pound sea scallops, halved crosswise
1 dozen mussels, scrubbed
1 dozen littleneck clams or other small clams

1 tablespoon anise flavored liqueur, such as Pernod or Pastis
3 tablespoons parsley, minced

Instructions

Step 1: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.

Step 2: Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
Step 3: Add the crushed tomatoes, seafood stock, white wine, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
Step 4: Add the seafood in this order: first the cod, then shrimp, scallops, and finally mussels. Do not stir. Bring to a simmer, lower the heat, cover, and cook for 10 minutes until the seafood is cooked and the shellfish open.

Step 5: Stir in the anise flavored liqueur gently, being careful not to break up the fish. Cover and set aside for 3 minutes to let the flavors meld. Discard any mussels that have not opened.
Step 6: Ladle the cioppino into large, shallow bowls, sprinkle with minced parsley, and serve with slices of sourdough baguette.

Tips & Variations

Use fresh, high-quality seafood for the best flavor and texture.

If you can’t find anise liqueur, a splash of dry vermouth can be a good substitute.
Feel free to add other seafood like calamari or crab for extra variety.
Serve with crusty bread to soak up the delicious broth.

Storage

Store leftover cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. It’s best enjoyed fresh but can be frozen without the shellfish for longer storage.

How to Serve

A white bowl filled with a rich red seafood soup, showing a mix of shrimp with pink curled bodies, black mussels with open shells, clams with light gray shells, and chunks of white fish. The soup base is a thick tomato broth with visible pieces of diced tomatoes and onion, garnished with small green herb leaves scattered on top. A large piece of toasted bread with a golden crust rests on the bowl's edge. A metal spoon is partially dipped in the soup, holding a shrimp and a sprinkle of green herbs. The bowl sits on a white marbled surface with a small white dish of red pepper flakes nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for cioppino?

Yes, frozen seafood can be used if fresh is not available. Thaw it completely and drain excess liquid before adding to the stew to prevent watering down the broth.

What can I substitute for seafood stock?

If seafood stock is unavailable, you can use clam juice, fish broth, or a combination of vegetable broth with a touch of soy sauce or seaweed for added depth.