I’ve taken a classic Seafood Cioppino into the Dutch oven, pairing charred tomatoes, fennel, garlic, and a splash of white wine to coax unusually deep, layered flavor from a mixed catch.
I still remember the first time I browned a yellow onion and garlic in a heavy dutch oven, the kitchen filling up with noise and promise. I like messing with tradition, but people end up calling it the Cioppino Recipe Best at potlucks, while others swear it leans toward a Tuscan Seafood Stew, depending on their mood.
I wont promise perfection every time, I mess up, I rush, but there’s a real charge when you ladle a steaming bowl and watch forks pause. This is just a tease, a dare almost, you’ll want to know what comes next.
Ingredients
- Olive oil: Rich in monounsaturated fats, good for heart, adds silky mouthfeel.
- Unsalted butter optional: Adds richness and depth, high in saturated fat so use sparingly.
- Fennel: Anise like crunch, offers fiber and vitamin C, slightly sweet finish.
- Garlic: Bright, pungent flavor, has allicin which may help immunity, low calorie.
- Crushed tomatoes: Tangy and slightly sweet, full of lycopene and vitamin C, acidic base.
- Seafood stock or clam juice: Salty, briny backbone, adds umami and iodine, boosts savory seafood notes.
- Mixed seafood: Lean protein, omega 3s from fish, shellfish gives iron and zinc.
- Parsley and basil: Fresh herbs lighten the stew, parsley gives vitamin K, basil sweet aroma.
- Crusty bread and lemon: Bread soaks the broth, carbs comfort, lemon brightens and cuts richness.
Ingredient Quantities
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter optional
- 1 large yellow onion chopped
- 1 fennel bulb cored and thinly sliced
- 1 red bell pepper seeded and chopped optional
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups seafood stock or clam juice
- 1 to 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar optional
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 pounds firm white fish (cod or halibut) cut into chunks
- 1 pound mussels scrubbed
- 1 pound clams scrubbed
- 1 pound large shrimp peeled and deveined
- 8 ounces sea scallops optional
- 1/2 to 1 pound Dungeness crab or lump crab meat optional
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil optional
- Lemon wedges for serving
- Crusty bread for serving
How to Make this
1. Prep everything first so you dont scramble later: scrub the mussels and clams, discard any that are cracked or stay open. Peel and devein the shrimp, cut the fish into bite sized chunks, pat scallops dry if using, pick lump crab meat or break Dungeness into pieces, core and thinly slice the fennel, chop the onion, bell pepper if using, mince the garlic, chop parsley and basil, cut lemon wedges and have the seafood stock or clam juice ready.
2. Heat the Dutch oven over medium heat, add the olive oil and the butter if you like. Add the chopped onion, sliced fennel and chopped red bell pepper and cook until softened and starting to brown about 6 to 8 minutes, stirring now and then.
3. Stir in the red pepper flakes and garlic and cook for about 30 seconds until fragrant but not burned.
4. Pour in the dry white wine to deglaze the pot, scrape up brown bits from the bottom, let the wine reduce by about half it will take a couple minutes.
5. Add the crushed tomatoes, tomato paste, seafood stock or clam juice, one to two bay leaves, dried oregano, dried thyme and the optional teaspoon of sugar if the tomatoes are bitter. Season with kosher salt and freshly ground black pepper. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes so the flavors marry.
6. Taste and adjust salt pepper and sweetness. If the broth is too thick add a little more stock or water. Keep it at a gentle simmer not a roiling boil.
7. Add the mussels and clams to the pot, cover and cook for about five to eight minutes until most of them have opened. Use tongs to give the pot a gentle shake once or twice. Discard any shellfish that remain closed.
8. Reduce heat to low and add the firm white fish chunks, shrimp, sea scallops if using, and crab meat. Gently simmer just until fish is opaque and shrimp are pink and cooked through, about three to six minutes depending on size. Dont overcook.
9. Remove bay leaves, stir in the chopped parsley and basil if using, and taste for final seasoning. Swirl in the optional extra tablespoon of butter for richness if you want, and squeeze a little lemon juice over the stew.
10. Ladle the cioppino into bowls with plenty of broth, serve with lemon wedges and crusty bread for sopping up the sauce.
Equipment Needed
1. Large Dutch oven or heavy-bottomed pot (6 to 8 qt)
2. Chef’s knife
3. Cutting board
4. Tongs (long-handled)
5. Wooden spoon or heatproof spatula
6. Ladle
7. Measuring cups and spoons
8. Fine-mesh strainer or colander for rinsing shellfish
9. Small bowls for mise en place and a pair of kitchen shears (or seafood cracker)
FAQ
Cioppino (Seafood Stew) Recipe Substitutions and Variations
- Dry white wine (1/2 cup): swap with dry vermouth one for one, or if you want no alcohol use 1/2 cup seafood or chicken stock plus 1 tablespoon lemon juice or 1 tablespoon white wine vinegar; white grape juice plus 1 tablespoon lemon also works in pinch.
- Mussels (1 lb): if you can’t get them use clams, cockles, or just add an extra pound of shrimp or scallops; canned clams drained are also fine for the same briny kick.
- Firm white fish (cod/halibut): sub with pollock, tilapia, sea bass or haddock; salmon will work but it’ll make the broth oily and change the color/flavor, so only use if you’re ok with that.
- Seafood stock or clam juice (2 cups): use fish stock, or 2 cups chicken or vegetable stock with 1 teaspoon fish sauce or a splash of clam juice; no stock handy? 2 cups water plus 1-2 teaspoons seafood bouillon or fish bouillon does the trick.
Pro Tips
– Clean the shellfish like your life depends on it. soak mussels and clams in cold salted water for 20 to 30 minutes to help purge grit, scrub shells, and toss any that are cracked or that don’t close when you tap them. keep them cold till you add them so they stay tight and fresh.
– Salt in stages and taste as you go. a little salt when sweating the aromatics, then wait until the broth has reduced and the shellfish have released their juices before final seasoning. tomatoes can be acidic so add the optional sugar or a squeeze of lemon at the end not earlier.
– Don’t overcook the seafood. mussels and clams go in first to open, then lower heat and add fish, shrimp, scallops and crab at the last minute — cook only until opaque and just done, usually 3 to 6 minutes. overcooked fish and shrimp get rubbery fast.
– Finish for silk and depth. swirl in a tablespoon of cold butter off the heat or stir in a small handful of chopped parsley and basil right at the end, and if you want a richer broth, reduce part of it on the stove then whisk back in. serve with plenty of crusty bread to mop up every last drop.
Cioppino (Seafood Stew) Recipe
I've taken a classic Seafood Cioppino into the Dutch oven, pairing charred tomatoes, fennel, garlic, and a splash of white wine to coax unusually deep, layered flavor from a mixed catch.
6
servings
528
kcal
Equipment: 1. Large Dutch oven or heavy-bottomed pot (6 to 8 qt)
2. Chef’s knife
3. Cutting board
4. Tongs (long-handled)
5. Wooden spoon or heatproof spatula
6. Ladle
7. Measuring cups and spoons
8. Fine-mesh strainer or colander for rinsing shellfish
9. Small bowls for mise en place and a pair of kitchen shears (or seafood cracker)
Ingredients
3 tablespoons olive oil
2 tablespoons unsalted butter optional
1 large yellow onion chopped
1 fennel bulb cored and thinly sliced
1 red bell pepper seeded and chopped optional
4 cloves garlic minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 28 ounce can crushed tomatoes
2 tablespoons tomato paste
2 cups seafood stock or clam juice
1 to 2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar optional
Kosher salt and freshly ground black pepper to taste
1 1/2 pounds firm white fish (cod or halibut) cut into chunks
1 pound mussels scrubbed
1 pound clams scrubbed
1 pound large shrimp peeled and deveined
8 ounces sea scallops optional
1/2 to 1 pound Dungeness crab or lump crab meat optional
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil optional
Lemon wedges for serving
Crusty bread for serving
Directions
- Prep everything first so you dont scramble later: scrub the mussels and clams, discard any that are cracked or stay open. Peel and devein the shrimp, cut the fish into bite sized chunks, pat scallops dry if using, pick lump crab meat or break Dungeness into pieces, core and thinly slice the fennel, chop the onion, bell pepper if using, mince the garlic, chop parsley and basil, cut lemon wedges and have the seafood stock or clam juice ready.
- Heat the Dutch oven over medium heat, add the olive oil and the butter if you like. Add the chopped onion, sliced fennel and chopped red bell pepper and cook until softened and starting to brown about 6 to 8 minutes, stirring now and then.
- Stir in the red pepper flakes and garlic and cook for about 30 seconds until fragrant but not burned.
- Pour in the dry white wine to deglaze the pot, scrape up brown bits from the bottom, let the wine reduce by about half it will take a couple minutes.
- Add the crushed tomatoes, tomato paste, seafood stock or clam juice, one to two bay leaves, dried oregano, dried thyme and the optional teaspoon of sugar if the tomatoes are bitter. Season with kosher salt and freshly ground black pepper. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes so the flavors marry.
- Taste and adjust salt pepper and sweetness. If the broth is too thick add a little more stock or water. Keep it at a gentle simmer not a roiling boil.
- Add the mussels and clams to the pot, cover and cook for about five to eight minutes until most of them have opened. Use tongs to give the pot a gentle shake once or twice. Discard any shellfish that remain closed.
- Reduce heat to low and add the firm white fish chunks, shrimp, sea scallops if using, and crab meat. Gently simmer just until fish is opaque and shrimp are pink and cooked through, about three to six minutes depending on size. Dont overcook.
- Remove bay leaves, stir in the chopped parsley and basil if using, and taste for final seasoning. Swirl in the optional extra tablespoon of butter for richness if you want, and squeeze a little lemon juice over the stew.
- Ladle the cioppino into bowls with plenty of broth, serve with lemon wedges and crusty bread for sopping up the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 765g
- Total number of serves: 6
- Calories: 528kcal
- Fat: 20g
- Saturated Fat: 5.7g
- Trans Fat: 0.5g
- Polyunsaturated: 2.7g
- Monounsaturated: 6.7g
- Cholesterol: 304mg
- Sodium: 667mg
- Potassium: 947mg
- Carbohydrates: 13.5g
- Fiber: 3.3g
- Sugar: 6.7g
- Protein: 72g
- Vitamin A: 2000IU
- Vitamin C: 30mg
- Calcium: 200mg
- Iron: 3mg
