Cioppino (Seafood Stew) (Cozy, One-Pot, Better-Than-Restaurant)

** Big bowl of cioppino seafood stew with shrimp, fish chunks, clams, and mussels in a rich tomato broth with herbs.

Cioppino is a cozy seafood stew packed with tender fish and shellfish in a rich tomato broth. It tastes like a restaurant splurge, but you can make it at home with simple steps. This version is one-pot and skips alcohol completely, while still tasting deep and savory.

Introduction

If you love seafood and you love soup, cioppino is basically your dream dinner. This cioppino seafood stew has a bold, garlicky tomato base, then you gently cook the seafood right in the broth so it stays tender.

The “secret” is building flavor with sautéed aromatics and a little tomato paste, then finishing with lemon. That bright squeeze at the end makes the whole pot taste fresh, not heavy. This cioppino seafood stew is a fan-favorite for cozy weekends and gatherings.

Why You’ll Love This Cioppino Seafood Stew

• Ultimate comfort food. Warm, brothy, and packed with seafood in every spoonful.
• Better than restaurant. Big flavor at home, with fresher seafood and less cost.
• One-pot meal. Broth, seafood, and aromatics all in one Dutch oven.
• Perfect for guests. Looks fancy, but the steps are simple.
• Easy weeknight upgrade. Feels special even on a random Tuesday.

Ingredients for Cioppino Seafood Stew

Broth Base

• Olive oil (2 tbsp) – Starts the flavor and softens the veggies.
• Yellow onion (1 large, diced) – Sweet base flavor.
• Celery (2 stalks, diced) – Adds savory depth.
• Fennel bulb (1/2 medium, diced) – Classic cioppino flavor with a gentle, sweet note.
• Sub: Use extra onion if you don’t have fennel.
• Garlic (5 cloves, minced) – Makes the broth taste bold and cozy.
• Tomato paste (2 tbsp) – Deepens color and gives a rich, cooked-tomato taste.
• Crushed tomatoes (1 can, 28 oz) – The heart of the stew.
• Seafood stock (4 cups) – Builds that “sea” flavor.
• Sub: Chicken broth works, but seafood stock is best.
• Bay leaf (1) – Adds background flavor.
• Dried oregano (1 tsp) – Simple Italian-style warmth.
• Red pepper flakes (1/4 tsp) – Optional gentle heat.
• Lemon (1) – Bright finish that balances the tomato.
• Salt and black pepper – Season as you go.

No alcohol note: Many cioppino recipes use wine. This version gets the same brightness with extra lemon plus 1 tbsp apple cider vinegar (optional) stirred in at the end.

Seafood Mix

• Clams (1 lb, scrubbed) – Briny and sweet. Discard any that won’t close when tapped.
• Sub: More mussels if clams are hard to find.
• Mussels (1 lb, scrubbed and debearded) – Adds big flavor to the broth.
• Shrimp (1 lb, peeled and deveined) – Cooks quickly and stays juicy.
• Firm white fish (1 lb, cut into 2-inch chunks) – Adds hearty bites.
• Sub: Cod, halibut, or pollock.
• Fresh parsley (1/3 cup, chopped) – Fresh finish.

How to Make Cioppino Seafood Stew

• 1. Sauté onion, celery, and fennel in olive oil over medium heat for 6–8 minutes, until soft and glossy. Add garlic and cook 30 seconds until fragrant.
• 2. Stir in tomato paste and cook 1 minute to deepen the flavor. Add crushed tomatoes, seafood stock, oregano, bay leaf, red pepper flakes, and a good pinch of salt and pepper.
• 3. Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the broth tastes rich. If it looks too thick, add a splash more stock.
• 4. Steam the clams and mussels: bring broth to a gentle simmer, add clams and mussels, cover, and cook 5–7 minutes until shells open. Discard any that stay closed.
• 5. Add fish chunks and cook 3–4 minutes at a gentle simmer, just until opaque.
• 6. Finish by adding shrimp and cooking 2–3 minutes until pink and just firm. Turn off heat.
• 7. Brighten with lemon juice and parsley. Optional: stir in 1 tbsp apple cider vinegar for extra “wine-like” lift. Taste and adjust salt.

Tips for Perfect Cioppino Seafood Stew

• Keep it at a gentle simmer. Boiling can make seafood tough.
• Add seafood in stages. Shellfish needs time, shrimp needs very little.
• Buy the freshest you can. Fresh seafood makes the broth taste cleaner and sweeter.
• Discard unopened shells. Safety first.
• Finish with lemon. That final squeeze makes the stew taste fresh and balanced.

Variations & Substitutions

• Spicier pot: Add more red pepper flakes or a pinch of cayenne.
• More veggies: Add diced bell pepper or zucchini with the onion.
• Different seafood: Scallops or crab are amazing if you have them.
• Low-sodium tip: Use low-sodium stock and season at the end.
• Lazy version: Use a seafood mix from the freezer aisle, thawed and patted dry.

Storing & Reheating

• Fridge: Store up to 3 days in an airtight container.
• Reheat: Warm gently over low heat until just hot. Avoid boiling so the seafood stays tender.
• Freezing: Not ideal with shellfish, but you can freeze the broth only up to 2 months and add fresh seafood later.

Serving Suggestions & Pairings

• Crusty bread for dunking is a must.
• Garlic bread (no meat toppings) is also perfect.
• Simple salad with lemon dressing to keep things bright.
• Rice if you want it extra filling.

Reader Review: “I skipped the wine like you suggested and used the lemon and vinegar finish. Wow. The broth tasted so rich and fresh!”

Cioppino Seafood Stew Recipe Card

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Dinner, Soup and Stew
Method: One Pot
Cuisine: Italian-American
Diet: Pescatarian

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1/2 medium fennel bulb, diced optional
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes 28 oz
• 4 cups seafood stock
• 1 bay leaf
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes optional
• Salt and black pepper to taste
• 1 lb clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish, cut into 2-inch chunks
• 1/3 cup chopped parsley
• 1 lemon, juiced
• 1 tbsp apple cider vinegar optional

Instructions

• 1. Sauté onion, celery, and fennel in olive oil over medium heat 6–8 minutes. Add garlic 30 seconds.
• 2. Stir in tomato paste 1 minute. Add tomatoes, stock, oregano, bay leaf, pepper flakes, salt, and pepper. Simmer 15 minutes.
• 3. Add clams and mussels, cover, and cook 5–7 minutes until opened. Discard any closed shells.
• 4. Add fish and simmer 3–4 minutes. Add shrimp and cook 2–3 minutes.
• 5. Turn off heat. Stir in lemon juice, parsley, and optional vinegar. Taste and adjust.

Make this cioppino and tell me what seafood you used. Did you go heavy on shrimp, or add extra shellfish for that cozy seafood stew vibe?

Cioppino (Seafood Stew) (Cozy, One-Pot, Better-Than-Restaurant)

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• Author: Donald Anderson
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This hearty cioppino seafood stew is brimming with shrimp, fish, and shellfish in a rich tomato-wine broth—an easy one-pot dinner perfect for sharing.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 fennel bulb, diced (optional)
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup dry white wine
• 2 cups seafood stock (or low-sodium chicken broth)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, scrubbed and debearded
• 1 pound large shrimp, peeled and deveined
• 1 pound firm white fish (cod or halibut), cut into 2-inch chunks
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion (and fennel, if using) and cook 6–8 minutes until softened.
2. Add garlic, salt, pepper, and red pepper flakes; cook 30 seconds. Stir in tomato paste for 1 minute.
3. Add crushed tomatoes, wine, stock, oregano, and bay leaf. Simmer 15 minutes.
4. Add clams, cover, and cook 5 minutes.
5. Add mussels, cover, and cook 4–5 minutes until shells open.
6. Stir in shrimp and fish; simmer 3–5 minutes until shrimp are pink and fish is opaque.
7. Stir in lemon juice and parsley. Discard bay leaf and any unopened shells.

Notes

• Seafood mix: Swap in scallops or crab; keep total seafood around 4 pounds.
• No wine: Use extra stock plus 1 tablespoon white wine vinegar.
• Make-ahead: Broth base can be made 2 days ahead; reheat and add seafood right before serving.
• Tools: Large Dutch oven with lid, ladle.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American