Easy Italian Seafood Fish Stew Cioppino Recipe

This robust, savory Italian Seafood Fish Stew Cioppino is made with fresh mussels, firm cod, and a rich tomato-fennel broth, ready in 65 minutes. The best part is watching the clams burst open to release their sweet briny juices directly into the simmering sauce. I love serving this directly from the pot with a huge crusty loaf of sourdough.

Why This Classic Works

I used to think making restaurant-worthy seafood stews required advanced chef skills and homemade stock. The truth is that a base of high-quality crushed tomatoes and bottled clam juice does most of the heavy lifting.

My biggest mistake early on was adding all the seafood at once, which led to rubbery shrimp. Layering the cooking times ensures the fish stays tender while the mussels cook perfectly.

Italian Seafood Fish Stew Cioppino Ingredients

• 3 tbsp olive oil
• 1 large fennel bulb, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 (28-oz) can crushed tomatoes
• 2 cups clam juice
• 1 lb firm white fish (cod or halibut), cubed
• 1 lb large shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1 lb littleneck clams, scrubbed

How To Make Italian Seafood Fish Stew Cioppino

1. Saute the aromatics: Heat olive oil in a large Dutch oven over medium heat, then cook the fennel and onion for 8 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
2. Build the broth: Pour in the white wine and scrape up any browned bits from the bottom. Stir in the crushed tomatoes and clam juice, then simmer for 25 minutes to develop the flavor.
3. Cook the clams: Nestle the clams into the simmering tomato broth, cover the pot, and cook for 5 minutes.
4. Finish the stew: Add the firm white fish, shrimp, and mussels to the pot. Cover and cook for another 5 minutes until the shrimp are pink and the mussels have opened wide.

Recipe Tips

• Clean the seafood: Discard any clams or mussels with cracked shells or those that refuse to open after cooking.
• Layer the cooking: Always add delicate seafood like shrimp and fish at the very end to prevent a rubbery texture.
• Choose firm fish: Use sturdy white fish like cod or halibut so it holds its shape in the simmering broth.

What To Serve With Italian Seafood Fish Stew

You absolutely need a thick slice of toasted sourdough or a crusty baguette to soak up the rich tomato broth. A simple green salad dressed with a sharp lemon vinaigrette perfectly cuts through the savory flavors.

How To Store

Store leftover stew in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to overcook the remaining seafood. Freezing is not recommended because the seafood textures will become mushy.

FAQs

Can I use red wine instead of white?

Yes, you can substitute a dry red wine for a deeper, earthier flavor. Many traditional San Francisco recipes actually call for red wine instead of white.

Can I use frozen seafood?

Frozen shrimp and fish work well if you thaw them completely in the fridge overnight. Drain any excess liquid before adding them to the pot so you do not dilute the broth.

What if I cannot find clam juice?

You can use a high-quality seafood stock or fish bouillon mixed with water. In a pinch, vegetable broth will also work, though the ocean flavor will be milder.

Nutrition

• Calories: 380
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Protein: 42g

Try More Recipes:

• Easy Spicy Italian Chicken Noodle Soup
• Easy Italian Sausage Macaroni Soup in 30 Minutes
• Easy Cheesy Italian Sausage Tomato Lasagna Soup Recipe

Italian Seafood Fish Stew Cioppino

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

Italian Seafood Fish Stew Cioppino loaded with tender cod, plump shrimp, and mussels in a garlic tomato broth. Ready in 65 minutes, this robust and savory comfort food is the ultimate weekend dinner showstopper. Serve with warm crusty bread.

Ingredients

• 3 tbsp olive oil

• 1 large fennel bulb, chopped

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 1 cup dry white wine

• 1 (28-oz) can crushed tomatoes

• 2 cups clam juice

• 1 lb firm white fish (cod or halibut), cubed

• 1 lb large shrimp, peeled and deveined

• 1 lb mussels, cleaned and debearded

• 1 lb littleneck clams, scrubbed

Directions

• Saute the aromatics: Heat olive oil in a large Dutch oven over medium heat, then cook the fennel and onion for 8 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
• Build the broth: Pour in the white wine and scrape up any browned bits from the bottom. Stir in the crushed tomatoes and clam juice, then simmer for 25 minutes to develop the flavor.
• Cook the clams: Nestle the clams into the simmering tomato broth, cover the pot, and cook for 5 minutes.
• Finish the stew: Add the firm white fish, shrimp, and mussels to the pot. Cover and cook for another 5 minutes until the shrimp are pink and the mussels have opened wide.