Go Back
–+ servings
Cioppino Seafood Stew

Hearty Cioppino Seafood Stew: Dive into Italian Comfort

This Cioppino Seafood Stew brings together fresh seafood in a vibrant, tomato-based broth for a healthy and delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tbsp Olive Oil substitute with avocado oil if desired
  • 1 whole Fennel Bulb (white part only) celery works as an alternative
  • 1 whole Yellow Onion shallots can be used for a more subtle taste
  • 4 cloves Garlic consider garlic powder in a pinch (1/8 tsp per clove)
  • 1 tsp Whole Fennel Seeds or use crushed anise seeds
  • 0.5 tsp Red Pepper Flakes swap with paprika for milder flavor
  • 28 oz Crushed Tomatoes can substitute with about 2 pounds of fresh tomatoes
  • 4 cups Seafood Stock clam juice or homemade vegetable stock can work
  • 1.5 cups Dry White Wine e.g., Pinot Grigio; chicken broth for non-alcoholic option
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste
For the Seafood
  • 1 lb Cod Fillets consider halibut or snapper as alternatives
  • 1 lb Large Shrimp crab can be used as a swap
  • 1 lb Sea Scallops diced calamari is a nice substitute
  • 1 dozen Mussels can use extra clams or shrimp
  • 1 dozen Littleneck Clams manila clams or smaller cockles as replacements
For Finishing Touches
  • 1 tbsp Anise Flavored Liqueur e.g., Pernod; ouzo or sambuca can be used
  • 3 tbsp Minced Parsley cilantro offers a unique twist if desired

Equipment

  • heavy pot

Method
 

Step-by-Step Instructions
  1. In a heavy pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped fennel and diced yellow onion, sautéing for about 10 minutes until they soften and become translucent.
  2. Once the fennel and onion are tender, stir in 4 minced garlic cloves, 1 teaspoon of whole fennel seeds, and ½ teaspoon of red pepper flakes. Cook for another 2 minutes.
  3. Pour in a 28 oz can of crushed tomatoes, 4 cups of seafood stock, and 1.5 cups of dry white wine. Season with kosher salt and freshly ground black pepper to taste. Increase heat to bring to a boil, then reduce to simmer uncovered for 30 minutes.
  4. Carefully add the cod fillets, shrimp, scallops, and mussels to the simmering broth in that order. Do not stir. Cover the pot and simmer for an additional 10 minutes.
  5. After 10 minutes, remove the pot from heat and stir in 1 tablespoon of anise-flavored liqueur. Cover for another 3 minutes.
  6. Ladle the Cioppino Seafood Stew into shallow bowls, garnish with 3 tablespoons of minced parsley, and serve hot with crusty sourdough baguette.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Preparing the soup base up to 2 days in advance saves time. Use the freshest seafood available and always ensure mussels are clean.

Tried this recipe?

Let us know how it was!