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–+ servings
Cioppino Seafood Stew

Cioppino Seafood Stew: Discover Authentic Italian Comfort

Experience the warmth of Cioppino Seafood Stew, a delightful Italian dish rich in seafood and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 48 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil opt for high-quality extra virgin for enhanced flavor
  • 1 medium Fennel Bulb substitute with celery for a milder taste
  • 1 medium Yellow Onion sweet onions or shallots will work, too
  • 2 cloves Garlic always use minced fresh garlic for best results
  • 1 teaspoon Whole Fennel Seeds or ground fennel can be used in half the amount if pressed for time
  • 1 teaspoon Red Pepper Flakes adjust to your preference or omit for a milder stew
For the Broth
  • 28 ounces Canned Crushed Tomatoes fresh tomatoes are an option but increase cooking time
  • 4 cups Seafood Stock clam juice or homemade stock are great alternatives
  • 1 cup Dry White Wine (Pinot Grigio) choose a wine that's enjoyable on its own, avoiding cooking wine
  • to taste Kosher Salt essential for seasoning
  • to taste Black Pepper essential for seasoning
For the Seafood
  • 1 pound Cod Fillets cut into chunks; substitute with haddock or tilapia if desired
  • 1 pound Large Shrimp peeled and deveined
  • 8 ounces Sea Scallops cut these in half for quicker cooking
  • 1 pound Mussels ensure they’re fresh and scrubbed clean
  • 1 pound Littleneck Clams soak and scrub them thoroughly before cooking
For the Finishing Touch
  • 2 tablespoons Anise-Flavored Liqueur (Pernod or Pastis) omit for a milder stew or replace with a splash of ouzo
  • to taste Parsley a fresh herb garnish

Equipment

  • Heavy Pot

Method
 

Step‑by‑Step Instructions
  1. In a heavy pot, heat olive oil over medium heat until shimmering. Add diced fennel and chopped yellow onion, stirring occasionally. Sauté for about 10 minutes, until tender and fragrant.
  2. Add minced garlic, whole fennel seeds, and a pinch of red pepper flakes. Cook for about 2 minutes until the garlic is fragrant.
  3. Pour in crushed tomatoes, seafood stock, and white wine. Season with kosher salt and black pepper. Increase heat to bring to a boil, then lower and simmer uncovered for 30 minutes.
  4. Layer in seafood starting with cod fillets, followed by shrimp, halved sea scallops, and mussels. Cover the pot and simmer for another 10 minutes.
  5. Stir in anise-flavored liqueur and cover the pot for about 3 minutes.
  6. Discard unopened mussels, then ladle the stew into bowls and garnish with chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 45gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Allow the stew to sit for a few minutes after cooking to enhance overall flavor. Serve hot with crusty sourdough bread.

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