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White bowl full of cioppino with crusty bread and black dutch oven in the background

Cioppino (Fisherman’s Stew)

  • Author: Jessica
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 4-6 servings 1x
  • Category: Dinner, Main Course
  • Cuisine: American, Italian

Description

Loads of fresh seafood in a rich and flavorful tomato wine broth, cioppino is delicious and surprisingly simple to make!


Ingredients

Scale
  • 4 tbsp olive oil
  • 1 medium onion, diced
  • 4 shallots, finely chopped
  • 1 large leek, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 6 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1 tsp crushed red pepper flakes
  • 4 tbsp tomato paste
  • 2 cups dry white wine
  • 1 8oz bottle of clam juice
  • 1 28 oz can of crushed tomatoes
  • 6 cups seafood stock
  • 1 lb shrimp, peeled and de-veined
  • 1 lb scallops
  • 1 lb firm white fish like halibut or cod
  • 1 lb clams
  • 1 1/2 lbs mussels
  • 1/4 cup chopped fresh parsley
  • lemon wedges for garnish

Instructions

  1. In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 minutes.
  2. Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.
  3. Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.
  4. Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.
  5. Use a slotted spoon to discard any clams or mussels that did not open. Sprinkle in fresh parsley and serve in big bowls with lemon wedges and lots of crusty bread.

Notes

The stew (without seafood) can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

Stew is best eaten that day. Any leftovers will keep well in the refrigerator for the next day.

For smaller portions, make the broth (without seafood) freeze half and then reduce the amount of seafood by half. Then you have a portion of broth ready to make it again!

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