Description
Cioppino Seafood Stew is a hearty and flavorful Italian-American tomato-based seafood soup that combines a variety of fresh seafood simmered in a fragrant broth of crushed tomatoes, garlic, herbs, and white wine. This comforting stew offers a perfect balance of delicate fish, succulent shrimp, scallops, and mussels, enhanced by the warmth of crushed red pepper flakes and fresh parsley. Served hot with crusty bread, it’s an ideal dish for seafood lovers looking for a rich, satisfying main course.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 fennel bulb, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Liquids & Tomatoes
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 cups fish or seafood stock
- 1/2 cup dry white wine
- 1 bay leaf
Seafood
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound mussels, scrubbed and debearded
Finishing & Serving
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: crusty bread for serving
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, red bell pepper, and chopped fennel. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in crushed red pepper flakes, dried oregano, and dried thyme. Cook for an additional 1 minute, allowing the spices to release their aromas.
- Prepare the Broth: Pour in the crushed tomatoes, fish or seafood stock, and dry white wine. Add the bay leaf, salt, and black pepper to taste. Bring the mixture to a simmer and cook uncovered for about 15 minutes to let the flavors meld together.
- Cook the Seafood: Gently add the chunks of firm white fish, shrimp, scallops, and mussels to the pot. Cover and simmer for 5–7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
- Finish and Serve: Remove the bay leaf from the stew, stir in the chopped fresh parsley, and adjust seasoning if needed. Serve the cioppino hot in bowls, optionally accompanied by crusty bread to soak up the flavorful broth.
Notes
- You can mix and match seafood depending on availability; clams or squid make great additions.
- For a spicier stew, increase the amount of crushed red pepper flakes.
- Leftovers should be stored in the refrigerator and are best consumed within 2 days, as seafood is freshest when eaten immediately.
