Cioppino: 5 Comforting Steps to a Heartwarming Seafood Stew

Why You’ll Love This Recipe

I like this recipe because it brings together a variety of seafood in one pot, making it perfect for a special dinner without being overly complicated. I also appreciate how quickly it comes together, yet it tastes like it has been simmering for hours. The broth is rich, slightly spicy, and packed with flavor, and I find it’s always a crowd-pleaser. Plus, I can easily customize it with the seafood I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1 lb clams, scrubbed
1 lb fish fillets, cut into chunks
1 onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup fish stock
1 cup vegetable broth
2 tablespoons olive oil
1 teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions

1. I start by heating the olive oil in a large pot over medium heat.

2. I add the onion and garlic, sautéing them until softened.

3. I stir in the crushed tomatoes, fish stock, and vegetable broth.

4. I season with red pepper flakes, salt, and pepper, then bring everything to a simmer.

5. I add the fish and shellfish, cooking until the seafood is just cooked through.

6. I garnish with parsley and serve hot with crusty bread on the side.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes of prep time and 30 minutes of cooking time, so I have a beautiful seafood stew ready in just 45 minutes.

Variations

I like to switch up the seafood depending on what’s fresh at the market. Sometimes I add crab legs or scallops for a luxurious touch. If I want a deeper flavor, I use a splash of extra stock for richness. For a spicier stew, I increase the red pepper flakes or add a diced chili. If I want a thicker base, I let the tomato broth simmer a bit longer before adding the seafood.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop over low heat to avoid overcooking the seafood. I don’t recommend freezing cioppino since the shellfish doesn’t hold up well after thawing.

FAQs

Can I use frozen seafood for cioppino?

Yes, I sometimes use frozen seafood if fresh isn’t available. I just make sure it’s thawed and well-drained before adding it to the stew.

What’s the best fish to use in cioppino?

I like using firm white fish such as halibut, cod, or sea bass since they hold their shape well in the broth.

Can I make cioppino ahead of time?

I usually prepare the broth ahead and store it in the fridge. When I’m ready to serve, I reheat the broth and add the seafood so it cooks fresh.

Is cioppino very spicy?

It’s mildly spicy from the red pepper flakes, but I adjust the heat based on my taste. I sometimes add more for extra kick.

Can I make cioppino without shellfish?

Yes, I sometimes use just fish or add scallops instead of clams and mussels, and it still turns out great.

What should I serve with cioppino?

I always serve it with crusty bread for dipping. A light salad also pairs nicely with the stew.

Can I use chicken stock instead of fish stock?

Yes, I’ve used chicken stock when I didn’t have fish stock on hand, and it still worked well, though the flavor is slightly different.

How do I know when the seafood is cooked?

I watch for the clams and mussels to open, the shrimp to turn pink, and the fish to flake easily with a fork. That’s when it’s ready.

Can I add pasta or rice to cioppino?

I sometimes serve it over rice or with a side of pasta, though traditionally it’s enjoyed with bread.

Conclusion

Cioppino is one of those dishes that feels both comforting and celebratory. I love how easy it is to prepare, yet it brings so much flavor to the table. With its rich tomato broth, tender seafood, and versatility, it has become one of my favorite go-to meals for gatherings or a cozy night in.