Cioppino Seafood Stew Recipe
This classic Cioppino Seafood Stew is a flavorful and hearty Italian-American dish featuring a medley of fresh seafood simmered in a rich tomato, wine, and fennel broth. Perfect for seafood lovers, it combines cod, shrimp, scallops, mussels, and clams in a fragrant and slightly spicy stew, served best with crusty sourdough bread to soak up every delicious drop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Seafood Stew
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Seafood
- 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
Broth and Flavorings
- 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
Instructions
- Sauté the vegetables: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel and onion, cooking and stirring occasionally for about 10 minutes until they are tender and fragrant.
- Add aromatics: Stir in the minced garlic, whole fennel seeds, and red pepper flakes. Cook for an additional 2 minutes, allowing the spices and garlic to release their aroma but not burn.
- Simmer the broth: Pour in the crushed tomatoes, seafood stock, dry white wine, and season with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to develop a deep, rich flavor.
- Cook the seafood: Add the seafood in sequence—first the cod dice, followed by the shrimp, then scallops, and finally the mussels and clams. Avoid stirring to keep the seafood intact. Bring to a simmer again, then cover and cook on low heat for 10 minutes until the fish is cooked through and the shellfish have opened up.
- Finish with liqueur and rest: Gently stir in the anise-flavored liqueur without breaking up the fish. Cover the pot again and let it rest for 3 minutes to meld the flavors together. Discard any mussels or clams that remain closed.
- Serve: Ladle the stew into large shallow bowls, sprinkle with fresh minced parsley, and serve immediately with slices of crusty sourdough baguette to soak up the flavorful broth.
Notes
- Make sure to thoroughly clean and scrub shellfish before cooking to remove any sand or grit.
- Do not stir the seafood after adding it to the broth to prevent breaking the delicate fish and shellfish.
- If you cannot find anise-flavored liqueur like Pernod or Pastis, you can omit it or substitute with a small splash of dry vermouth for a different but complementary flavor.
- Serve with crusty bread for dipping, or over cooked pasta for a heartier meal.
- Any mussels or clams that do not open during cooking should be discarded for safety.
Keywords: Cioppino, Seafood Stew, Italian-American, Fish Soup, Mussels, Clams, Shrimp, Scallops, Cod, Tomato Broth
Find it online: https://www.sanacooks.com/cioppino-seafood-stew-recipe/
