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Cioppino

Cioppino Seafood Stew

This authentic cioppino is a rich, aromatic Italian-American seafood stew loaded with shrimp, cod, scallops, mussels, and clams simmered in a silky tomato-wine broth. Originating from San Francisco's Italian fishermen in the 1800s, this recipe delivers restaurant-quality flavor in about an hour. Perfect for special occasions, date nights, or a cozy at-home feast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 3 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian-American, Seafood
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp olive oil
  • 1 large fennel bulb, diced
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 4 cups seafood stock or clam juice
  • 1 1/2 cups dry white wine (Pinot Grigio, Sauvignon Blanc)
  • 1 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 lb cod (or halibut), cut into large chunks
  • 1 lb large shrimp, peeled and deveined
  • 1/2 lb sea scallops, halved if large
  • 1 lb mussels, scrubbed and debearded
  • 1 lb littleneck clams, scrubbed
  • 2 Tbsp Pernod or Pastis (anise liqueur)
  • 1/2 cup fresh parsley, chopped (for garnish)

Equipment

  • Dutch oven or heavy pot
  • Large bowl (for purging shellfish)
  • Knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil in a Dutch oven over medium heat. Add diced fennel and onion, cooking 10 minutes until softened and fragrant. Do not rush this step—the vegetables should become tender and lightly sweet.
  2. Stir in garlic, fennel seeds, and red pepper flakes. Cook for 2 minutes until fragrant, stirring frequently to prevent browning.
  3. Add crushed tomatoes, seafood stock, dry white wine, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to develop rich, layered flavor.
  4. Add cod pieces first. Then add shrimp and scallops. Finally, gently place mussels and clams on top. Do not stir—this prevents the delicate fish from breaking apart. Cover and simmer 10 minutes, until fish is opaque, shrimp are pink, and shellfish have opened.
  5. Remove from heat and pour in Pernod or Pastis. Cover and let the cioppino rest 3 minutes so flavors meld beautifully.
  6. Discard any shellfish that did not open. Ladle into shallow bowls, ensuring a mix of seafood. Garnish generously with parsley and serve with crusty sourdough for dipping.

Notes

To purge mussels: soak in cold water with 2–3 Tbsp flour for 30 minutes, then rinse well. Use the freshest seafood possible for best flavor and texture.
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