As a Manhattan mom, my favorite way to escape the hustle and bustle of the city is a steaming bowl of Cioppino Seafood Stew . This recipe fills our kitchen with a delightful aroma and brings us all around the table, sharing stories and laughter. With simple ingredients and a touch of love, you can create a seafood symphony that’s perfect for any occasion.
If you’re looking to enhance your weeknight routine, try my Slow Cooker Chicken Stew Recipe for another family-friendly favorite.
Why you’ll love this recipe
There’s something incredibly satisfying about a pot of fresh seafood bubbling away on the stovetop. This Cioppino Seafood Stew is a true one-pot wonder that’s packed with flavor, yet easy enough for a weeknight dinner. It’s loaded with tender cod, juicy shrimp, and succulent mussels, making every spoonful a treat. Plus, it’s a great way to introduce kids to different types of seafood all in one dish.
Ingredients
- 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 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 clam
- 1 tablespoon anise flavored liqueur, such as Pernod or Pastis
- 3 tablespoons parsley, minced
Step-by-step instructions
Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion, sautéing them for 10 minutes or until tender. Stir in the garlic, fennel seeds, and red pepper flakes, cooking for another 2 minutes.
Add the tomatoes, seafood stock, white wine, one tablespoon of salt, and teaspoon of black pepper. Bring to a boil, lower the heat, and let it simmer uncovered for 30 minutes.
Next, gently place the cod into the pot, followed by the shrimp, scallops, and lastly the mussels. Avoid stirring while cooking. Cover the pot and continue cooking for another 10 minutes, or until the seafood is done and shellfish have opened. Add the liqueur, gently stirring to combine flavors, then let it sit covered for three minutes. Discard any mussels that didn’t open.
Ladle the stew into bowls, garnish with parsley, and serve with fresh sourdough baguette slices.
Recipe tips & variations
If you’re not a fan of clams, you can swap them out for extra shrimp or scallops. For families who enjoy a bit of kick, a dash more red pepper flakes can spice things up.
Experiment with adding some chopped potatoes or even a handful of spinach towards the end for added nutrients and texture.
Storage & reheating
Store any leftovers of this delicious Cioppino Seafood Stew in an airtight container in the fridge for up to two days. To reheat, gently warm on the stove over low heat. Avoid reheating in the microwave, as it can make seafood rubbery and overcooked.
FAQs
Can I use frozen seafood for the stew?
Yes, frozen seafood works well if you can’t get fresh. Just make sure to thaw it properly before cooking.
Is there a non-alcoholic substitute for the white wine?
You can use more seafood stock or chicken broth to replace the wine.
What can I serve with Cioppino that complements it well?
Crusty bread is perfect for soaking up the stew’s savory broth. A fresh green salad also adds a crisp contrast.
Recipes you may like
If this Cioppino Seafood Stew has sparked your love for hearty meals, you might also enjoy my Easy Slow Cooker Chicken Stew for Cozy Family Dinners or indulge in a comforting bowl of Mouthwatering Slow Cooker Chicken Stew for Cozy Nights .
Print
Cioppino Seafood Stew
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Seafood
Description
Delightful Cioppino Seafood Stew packed with fresh seafood flavors, perfect for any occasion.
Ingredients
- 1/4 cup olive oil
- 2 cups fennel bulb, white part only, cut into 1/2-inch dice
- 1 1/2 cup yellow onion, 1 large, cut into 1/2-inch dice
- 3 garlic cloves, pressed or minced
- 1 teaspoon whole fennel seeds
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 4 cups seafood stock
- 1 1/2 cups dry white wine, such as Pinot Grigio
- kosher salt and freshly ground black pepper
- 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 clam
- 1 tablespoon anise flavored liqueur, such as Pernod or Pastis
- 3 tablespoons parsley, minced
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion, sautéing them for 10 minutes or until tender.
- Stir in the garlic, fennel seeds, and red pepper flakes, cooking for another 2 minutes.
- Add the tomatoes, seafood stock, white wine, one tablespoon of salt, and teaspoon of black pepper. Bring to a boil, lower the heat, and let it simmer uncovered for 30 minutes.
- Gently place the cod into the pot, followed by the shrimp, scallops, and lastly the mussels. Avoid stirring while cooking. Cover the pot and continue cooking for another 10 minutes, or until the seafood is done and shellfish have opened.
- Add the liqueur, gently stirring to combine flavors, then let it sit covered for three minutes. Discard any mussels that didn’t open.
- Ladle the stew into bowls, garnish with parsley, and serve with fresh sourdough baguette slices.
Notes
- If you’re not a fan of clams, you can swap them out for extra shrimp or scallops.
- For families who enjoy a bit of kick, a dash more red pepper flakes can spice things up.
- Experiment with adding some chopped potatoes or even a handful of spinach towards the end for added nutrients and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg