Go Back
–+ servings
Cioppino Seafood Stew

Savory Cioppino Seafood Stew for Cozy, Quick Dinners

A comforting Cioppino Seafood Stew with fresh seafood and rich flavors, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 whole Fennel Bulb Use celery if fennel is unavailable.
  • 1 medium Yellow Onion Shallots can be used as a substitute.
  • 3 cloves Garlic Press for best flavor; garlic powder can be used in a pinch.
  • 1 teaspoon Whole Fennel Seeds Caraway seeds can be used alternatively.
  • 1 teaspoon Red Pepper Flakes Adjust according to spice preference.
  • 28 ounces Canned Crushed Tomatoes Fresh tomatoes may be used when in season.
  • 2 cups Seafood Stock Clam juice or homemade broth are good alternatives.
  • 1 cup White Wine Use a dry white wine like Pinot Grigio.
  • to taste Kosher Salt Adjust according to taste.
  • to taste Black Pepper Adjust according to taste.
For the Seafood
  • 1 pound Cod Fillets Haddock can be substituted.
  • 1 pound Large Shrimp Can substitute with prawns.
  • 1 pound Sea Scallops Diced squid can be used instead.
  • 2 cups Mussels Littleneck clams can be included or omitted.
For the Finish
  • 1 splash Anise Flavored Liqueur Omit for a non-alcoholic version.
  • 1/4 cup Minced Parsley Can substitute with basil.

Equipment

  • large heavy pot

Method
 

Step-by-Step Instructions for Cioppino Seafood Stew
  1. Heat 2 tablespoons of olive oil in a large, heavy pot over medium heat. Add diced fennel and yellow onion, cooking until softened, about 10 minutes.
  2. Add 3 cloves of pressed garlic, 1 teaspoon of whole fennel seeds, and red pepper flakes. Stir and cook for about 2 minutes until fragrant.
  3. Stir in 28 ounces of crushed tomatoes, 2 cups of seafood stock, and 1 cup of white wine. Season with kosher salt and black pepper. Bring to a boil and simmer for about 30 minutes.
  4. Add cod fillets first, then shrimp and sea scallops, followed by mussels. Cover pot and cook for about 10 minutes.
  5. Stir in splash of anise liqueur and let sit off the heat for 3 minutes to meld flavors.
  6. Ladle into bowls, garnish with parsley, and serve with crusty sourdough bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Fresh seafood is essential for best results. Prepare broth a day in advance for convenience.

Tried this recipe?

Let us know how it was!