Classic Italian Seafood Fish Stew Cioppino Recipe

This rich savory Italian Seafood Fish Stew Cioppino is made with fresh mussels, tender shrimp, and a fennel tomato broth, ready in one hour. Lifting the lid reveals steaming shells floating in a deeply fragrant wine and garlic sauce. I always make sure to have crusty sourdough nearby to soak up every last drop.

Why This Classic Works

I used to overcook the seafood when making large batches of stew at home. The secret is layering the fish into the pot at different times based on how quickly they cook.

Adding the shrimp and white fish last ensures they stay incredibly tender. The fennel base gives this broth an authentic anise note that ties the ocean flavors together beautifully.

Italian Seafood Fish Stew Cioppino Ingredients

• 3 tbsp olive oil
• 1 medium fennel bulb, chopped
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 4 cups seafood stock
• 1 lb littleneck clams, scrubbed
• 1 lb mussels, debearded
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (cod or halibut), cut into chunks

How To Make Italian Seafood Fish Stew Cioppino

1. Saute the aromatics: Heat the olive oil in a large pot over medium heat, then cook the fennel and onion until softened.
2. Add the garlic and wine: Stir in the minced garlic for one minute, then pour in the white wine and simmer until reduced by half.
3. Build the broth: Pour in the crushed tomatoes and seafood stock, bringing the mixture to a gentle boil for 20 minutes to develop the flavor.
4. Cook the shellfish: Nestle the clams and mussels into the liquid, cover the pot, and cook for 5 minutes until the shells begin to open.
5. Finish with tender seafood: Gently stir in the shrimp and white fish chunks, simmering for another 4 minutes until the fish is opaque and cooked through, discarding any unopened shells.

Recipe Tips

• Clean the shells well: Scrubbing the clams and debearding the mussels prevents gritty sand from ruining your rich broth.
• Use a dry white wine: Pinot Grigio or Sauvignon Blanc balances the sweet tomatoes without making the base overly sugary.
• Do not stir aggressively: Once you add the delicate white fish chunks, stirring too hard will cause them to break apart in the stew.

What To Serve With Cioppino

Serve this hearty stew with thick slices of toasted sourdough bread rubbed with raw garlic. A simple crisp green salad dressed with lemon vinaigrette cuts through the richness of the tomato broth perfectly.

How To Store

Store leftover stew in an airtight container in the fridge for up to two days. Reheat gently on the stove over low heat so you do not overcook the seafood. Freezing is not recommended as the fish texture will become rubbery.

FAQs

Can I use red wine instead of white?

Yes, a light red wine works well and gives the broth a deeper, more robust flavor. Many traditional recipes actually call for red wine.

What is the best fish to use?

Firm white fish like halibut, cod, or sea bass hold up best in the simmering broth. Avoid thin, delicate fillets like sole as they will dissolve.

Can I make the broth ahead of time?

Absolutely, making the tomato base a day in advance deepens the flavors beautifully. Just bring it to a simmer before adding the fresh seafood.

Nutrition

• Calories: 380 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 185 mg
• Sodium: 950 mg
• Total Carbohydrate: 18 g
• Protein: 42 g

Italian Seafood Fish Stew Cioppino

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Rich savory Italian Seafood Fish Stew Cioppino features tender shrimp, mussels, and cod swimming in a fragrant tomato broth. Ready in just one hour, this impressive one-pot meal is ideal for weekend dinner parties or cozy family gatherings.

Ingredients

• 3 tbsp olive oil

• 1 medium fennel bulb, chopped

• 1 large yellow onion, chopped

• 4 cloves garlic, minced

• 1 cup dry white wine

• 1 (28-ounce) can crushed tomatoes

• 4 cups seafood stock

• 1 lb littleneck clams, scrubbed

• 1 lb mussels, debearded

• 1 lb large shrimp, peeled and deveined

• 1 lb firm white fish (cod or halibut), cut into chunks

Directions

• 1. Saute the aromatics: Heat the olive oil in a large pot over medium heat, then cook the fennel and onion until softened.
• 2. Add the garlic and wine: Stir in the minced garlic for one minute, then pour in the white wine and simmer until reduced by half.
• 3. Build the broth: Pour in the crushed tomatoes and seafood stock, bringing the mixture to a gentle boil for 20 minutes to develop the flavor.
• 4. Cook the shellfish: Nestle the clams and mussels into the liquid, cover the pot, and cook for 5 minutes until the shells begin to open.
• 5. Finish with tender seafood: Gently stir in the shrimp and white fish chunks, simmering for another 4 minutes until the fish is opaque and cooked through, discarding any unopened shells.