Name: Cioppino Seafood Stew Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 pound cod fillets, skin removed, cut into 2-inch dice; 1 pound large shrimp, peeled and deveined; 1 pound sea scallops, halved crosswise; 1 dozen mussels, scrubbed; 1 dozen littleneck clams, or other small clams; ¼ cup olive oil; 2 cups fennel bulb, white part only, cut into ½-inch dice; 1 ½ cup yellow onion, 1 large, cut into ½-inch dice; 3 garlic cloves, pressed or minced; 1 teaspoon whole fennel seeds; ½ teaspoon red pepper flakes; 1 28-ounce can crushed tomatoes; 4 cups seafood stock; 1 ½ cups dry white wine, such as Pinot Grigio; Kosher salt and freshly ground black pepper; 1 tablespoon anise flavored liqueur, such as Pernod or Pastis; 3 tablespoons parsley, minced

If you’re craving a hearty, comforting bowl of seafood goodness, this Cioppino Seafood Stew Recipe will become your new favorite. It’s one of those dishes where the richness of the tomato broth mingles beautifully with fresh seafood, creating a symphony of flavors that feels like a warm hug on a chilly evening. Trust me, once you get this going at home, you’ll find any occasion a good excuse to make it again and again.

What I love most about this Cioppino Seafood Stew Recipe is how welcoming it is in the kitchen — it’s perfect for casual dinners, family gatherings, or even a special weekend treat. Plus, the combination of ingredients is straightforward but packed with complexity, so if you’re like me and appreciate a dish that tastes like you worked hours but actually tastes effortless, this is it. You’ll also enjoy how adaptable it is, so you can customize it to fit your cravings or pantry staples.

Ingredients You’ll Need

The magic behind this Cioppino Seafood Stew Recipe comes from using fresh, quality seafood combined with aromatic vegetables and a lush, flavorful broth. When you shop, look for the freshest fish and shellfish you can find — it really makes a difference in the final taste and texture.

Olive oil: Go for a good quality extra virgin olive oil to sauté your veggies and bring out their natural sweetness.
Fennel bulb: The white part adds a subtle anise note that pairs wonderfully with seafood.
Yellow onion: Adds depth and natural sweetness to the stew.
Garlic cloves: Fresh minced or pressed — this gives the stew its savory punch.
Whole fennel seeds: A little goes a long way in enhancing the fennel flavor without overpowering.
Red pepper flakes: Adds just a hint of heat that wakes up your taste buds.
Crushed tomatoes: A robust, slightly tangy base that blends seamlessly with the broth.
Seafood stock: If you can find good quality stock, it really elevates the stew; if not, fish or chicken broth can work in a pinch.
Dry white wine: Pinot Grigio or any crisp white wine adds acidity and brightness.
Kosher salt and freshly ground black pepper: Essential seasoning to balance all those flavors.
Cod fillets: Fresh, skin removed and cut into chunks; firm white fish holds up well in the broth.
Large shrimp: Peeled and deveined for easy eating and even cooking.
Sea scallops: Halved for quick cooking and tender bites.
Mussels: Scrubbed clean for that briny, ocean-fresh surprise.
Littleneck clams: Or any small clams, bring that sweet, salty snap to the stew.
Anise-flavored liqueur: Pernod or Pastis adds a subtle complexity that enhances the fennel and seafood.
Parsley: Fresh and minced, for a bright finishing touch.

Variations

Although I enjoy this Cioppino Seafood Stew Recipe just as it is, I love mixing things up sometimes to suit what’s in season or my mood. Don’t hesitate to tweak the seafood or spices to make it truly yours, because that’s what cooking at home is all about.

Variation: I’ve swapped out cod for halibut or even firm salmon when I want a richer taste, and it still works beautifully.
Dietary modification: For a lighter twist, try using fewer shellfish and adding more mussels and clams to keep it protein-packed but lower in fat.
Spice level: If you like a bit more kick, increase the red pepper flakes or add a pinch of cayenne; makes the broth so cozy on cooler days.
Vegetarian twist: Though it’s not traditional cioppino without seafood, some folks use hearty mushrooms like king oyster or shiitake in place of the fish for a savory, umami stew.
Make-ahead base: I often prepare the tomato-fennel broth a day ahead; it tastes even better the next day, so you’re only minutes away from a seafood dinner.

How to Make Cioppino Seafood Stew Recipe

Step 1: Sauté the Aromatics Until Tender and Fragrant

Start by warming your olive oil over medium heat in a heavy pot or Dutch oven. Toss in the diced fennel and onion and cook them slowly for about 10 minutes, stirring occasionally. You want them tender and slightly translucent but not browned — this slow cooking builds the stew’s flavor base. When they’re just perfect, add the garlic, fennel seeds, and red pepper flakes, cooking for another couple of minutes until you can smell all those lovely aromas filling your kitchen.

Step 2: Build the Broth with Tomatoes, Stock, and Wine

Now pour in your crushed tomatoes, seafood stock, and the dry white wine. Season the mixture with a tablespoon of kosher salt and a teaspoon of freshly ground pepper. Bring it all up to a boil, then reduce the heat to a gentle simmer and let it cook uncovered for about 30 minutes. This simmering melds all those fresh flavors into a deep, rich broth that’s the heart of your cioppino.

Step 3: Add the Seafood in Order and Cook Gently

This step is crucial for perfectly cooked seafood. Add your cod chunks first and then layer in the shrimp, scallops, and finally the mussels and clams — but avoid stirring once you’ve added seafood. This careful layering ensures each protein cooks evenly without overdoing the delicate fish. Cover the pot and let everything simmer gently for about 10 minutes, until the fish is cooked through, and the shellfish have popped open. Remember to discard any shellfish that remain closed afterward.

Step 4: Finish with a Splash of Anise Liqueur and Fresh Parsley

Once the seafood is cooked, stir in a tablespoon of Pernod or Pastis carefully so you don’t break apart the fish. Cover the pot and let it rest off the heat for 3 minutes to let those flavors blend beautifully. Before serving, sprinkle fresh minced parsley on top to brighten both the flavor and presentation.

How to Serve Cioppino Seafood Stew Recipe

A collection of raw seafood is arranged on a square white piece of paper placed on a white marbled surface. On the top left, there is a pile of greyish shrimp with some orange tones on their legs and tails. Below the shrimp, near the bottom left, a group of creamy white scallops with smooth, rounded shapes is lined up. Centered horizontally across the middle is a long, pale pink fish fillet with a slightly translucent texture. To the top right of the fillet are some small, light brown clams with ridged shells, and below them on the bottom right, there are shiny dark blue-black mussels with an oval shape clustered close together. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go with freshly chopped flat-leaf parsley, simply because it adds that burst of color and fresh, herbal brightness the stew needs. Sometimes, a little extra drizzle of good olive oil on top just before serving takes it to the next level — it feels luxurious and brings harmony to every bite.

Side Dishes

One of my absolute favorite companions to serve with this Cioppino Seafood Stew Recipe is thick slices of crusty sourdough bread — perfect for soaking up that savory broth. Sometimes, I’ll add a simple green salad dressed with lemon vinaigrette to cut through the richness and add freshness to the meal.

Creative Ways to Present

For special occasions, I love to serve this stew in individual rustic bowls or mini cast-iron skillets, which keeps the stew warm longer and looks inviting on the table. Adding a lemon wedge on the side lets guests add a citrusy brightness if they want, and it’s always a hit with crowd pleasing aesthetics.

Make Ahead and Storage

Storing Leftovers

After enjoying your stew, store any leftovers in an airtight container in the fridge. I find the flavor actually deepens after a day, but the seafood can get a bit softer, so it’s best eaten within 2 days. Keep the bread separate to maintain its crunch.

Freezing

I usually freeze the tomato and fennel broth base separately if I want to save time later; but freezing fully cooked seafood stew can change the texture of shellfish. If you do freeze the finished stew, consume within a month and expect a slight texture difference, especially with scallops and shrimp.

Reheating

Reheat leftovers gently over low heat on the stove to avoid toughening the seafood. Stir occasionally, and if the broth seems thickened, add a splash of seafood stock or wine to loosen it up. Avoid the microwave if you want to keep the flavors fresh and mix evenly.

FAQs

Can I use frozen seafood for the Cioppino Seafood Stew Recipe?

Yes, you can! Just make sure to thaw it completely before adding it to the stew so it cooks evenly. Fresh seafood does give the best flavor and texture, but frozen is a great option if fresh isn’t available.
What’s the best wine to use in Cioppino?

I recommend a dry white wine with bright acidity like Pinot Grigio, Sauvignon Blanc, or Pinot Blanc. Avoid anything too oaky or sweet so you don’t overpower the delicate seafood flavors.
Can I make the Cioppino broth ahead of time?

Absolutely! In fact, making the broth a day or two ahead lets the flavors marry well and makes your dinner day much quicker. Just refrigerate the broth and add fresh seafood when you’re ready to cook and serve.
What do I do if some shellfish don’t open during cooking?

If after cooking some mussels or clams remain closed, it’s safest to discard them as they might not be good to eat. This ensures your stew is both delicious and safe.
Can I add other vegetables to the Cioppino Seafood Stew Recipe?

While traditional cioppino focuses on fennel, onion, and tomatoes, adding bell peppers or celery can add nice texture and flavor if you like. Just sauté them along with the aromatics for best results.

Final Thoughts

This Cioppino Seafood Stew Recipe has become a staple in my kitchen when I want something impressive yet approachable. Its balance of fresh seafood, fragrant herbs, and savory broth never disappoints. I really encourage you to give it a try—invite friends or family over, make a big pot, and watch how quickly it gets devoured. It’s one of those meals that feels like celebration, no matter the day.