Description
Cioppino is a classic Italian-American seafood stew packed with fresh cod, shrimp, scallops, mussels, and clams, all simmered in a flavorful tomato, fennel, and white wine broth. This hearty and aromatic stew is perfect for sharing, served hot with crusty sourdough bread to soak up the delicious broth.
Ingredients
Scale
Seafood
- 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
Broth and Vegetables
- 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
Instructions
- Sauté the Vegetables: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel and onion and sauté for 10 minutes until they are tender and fragrant.
- Add Aromatics: Stir in the minced garlic, fennel seeds, and red pepper flakes. Cook for 2 minutes until the mixture is fragrant, taking care not to burn the garlic.
- Prepare the Broth: Add the crushed tomatoes, seafood stock, dry white wine, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes to develop deep flavors.
- Add Seafood in Stages: Starting with the cod pieces, gently add the seafood to the pot without stirring. Next add the shrimp, then scallops, and finally the mussels. Bring the stew to a gentle simmer, cover, and cook for 10 minutes until the seafood is cooked through and the shellfish have opened.
- Finish with Liqueur and Rest: Stir in the anise flavored liqueur carefully to avoid breaking up the fish. Cover the pot again and let the stew rest for 3 minutes to allow the flavors to meld. Discard any mussels that have not opened.
- Serve: Ladle the cioppino into large shallow bowls, sprinkle with minced parsley, and serve immediately with slices of sourdough baguette to soak up the broth.
Notes
- Prepare the soup base up to 2 days ahead of time and refrigerate to save time on busy weeknights. Reheat and add the seafood just before serving.
- Use fresh seafood for the best flavor and texture.
- Be gentle when stirring after adding seafood to keep the fish pieces intact.
- Discard any shellfish that do not open after cooking for food safety.
Keywords: cioppino, seafood stew, Italian seafood soup, tomato seafood stew, fennel, shellfish stew, cod recipe, shrimp scallop mussel stew