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