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A rustic bowl of homemade cioppino, featuring a classic cioppino recipe with shrimp, mussels, and toasted bread for dipping.

Easiest Cioppino Seafood Stew

This simplified Cioppino recipe brings the authentic flavors of Italian-American seafood stew to your table with minimal fuss. Packed with a vibrant medley of fresh seafood in a rich, aromatic tomato and wine broth, it's a comforting and impressive meal that comes together quickly.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American, Seafood
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 1 medium Red Bell Pepper chopped
  • 2 stalks Celery chopped
  • 1 small Fennel Bulb cored and thinly sliced (optional)
  • 5 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes or to taste
  • 1 cup Dry White Wine such as Sauvignon Blanc or Pinot Grigio
  • 1 28 oz can Diced Tomatoes undrained
  • 3 cups Fish Broth or good quality vegetable broth
  • 1 8 oz bottle Clam Juice
  • 1 Bay Leaf
  • 1 tsp Salt plus more to taste
  • 1/2 tsp Black Pepper plus more to taste
For the Seafood
  • 1.5 lbs Firm White Fish such as cod, halibut, or snapper, cut into 1.5-inch pieces
  • 1 lb Raw Shrimp peeled, deveined (tails on or off)
  • 1/2 lb Sea Scallops large, patted dry
  • 1 lb Mussels scrubbed and de-bearded
  • 1 lb Clams scrubbed
For Serving
  • 1/2 cup Fresh Parsley chopped, for garnish
  • 1 loaf Crusty Bread for serving

Equipment

  • Large Dutch Oven
  • Sharp Knife
  • Cutting Board

Method
 

Build the Flavor Base
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, red bell pepper, celery, and fennel (if using). Sauté for 8-10 minutes, until vegetables are softened.
  2. Add minced garlic, tomato paste, dried oregano, and red pepper flakes to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant.
  3. Pour in the dry white wine, scraping any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to allow the alcohol to cook off.
  4. Stir in the diced tomatoes (undrained), fish broth, clam juice, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
Add the Seafood
  1. Increase the heat to medium-low. Add the scrubbed clams and mussels to the simmering broth. Cover the pot and cook for 5-7 minutes, or until the shells just begin to open. Discard any clams or mussels that do not open.
  2. Gently add the fish pieces, raw shrimp, and sea scallops to the pot. Stir carefully to submerge the seafood in the broth. Cover and cook for another 3-5 minutes, or until the shrimp turn pink and opaque, scallops are cooked through, and the fish flakes easily. Be careful not to overcook the seafood, as it can become tough.
Finish and Serve
  1. Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
  2. Stir in half of the fresh chopped parsley. Ladle the Easiest Cioppino Seafood Stew into bowls and garnish with the remaining fresh parsley. Serve immediately with plenty of crusty bread for dipping into the delicious broth.

Notes

For an extra indulgent touch, you can add cooked crab legs or lobster tails during the last few minutes of cooking. This stew is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but seafood can become rubbery when reheated.