A hearty tomato‑based seafood stew brimming with shrimp, mussels, clams, and fish, served with garlic toasts.
Why You’ll Love This Recipe
This seafood stew delivers a rich, savory broth infused with tomatoes, herbs, and seafood essence. The combination of shellfish and fish with crusty garlic bread makes it a satisfying, restaurant‑quality dish that’s ideal for dinner parties and family meals.
ingredients
mixed seafood (shrimp, mussels, clams, firm white fish)
olive oil
onion, chopped
garlic, minced
crushed tomatoes
white wine or seafood stock
bay leaf
fresh herbs (parsley, thyme)
salt
black pepper
crusty bread or garlic toasts
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Heat olive oil in a large pot and sauté onion and garlic until translucent.
- Add crushed tomatoes, white wine or stock, bay leaf, and herbs.
- Simmer for 10–15 minutes to develop flavor.
- Add the fish and cook for 5 minutes.
- Add shrimp, mussels, and clams, cover, and cook until shellfish open and shrimp are cooked through.
- Discard any unopened shells.
- Season with salt and pepper and serve hot with garlic toasts.
Servings and timing
Serves: 4–6
Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Variations
• Add fennel or bell pepper for additional flavor.
• Use saffron for a distinctive aromatic note.
• Serve over toasted polenta or rice instead of bread.
storage/reheating
Store leftover stew in the refrigerator up to 2 days. Reheat gently on the stove; add a splash of stock if needed to loosen broth.
FAQs
What seafood works best?
Shrimp, clams, mussels, and firm white fish such as cod or halibut are ideal.
Can I use frozen seafood?
Yes; thaw completely and drain before adding to the stew.
How do I avoid overcooking seafood?
Add seafood in stages according to cooking time and do not overcook.
Is wine necessary?
No; seafood stock is a good substitute.
Can this stew be spicy?
Add crushed red pepper flakes to increase heat.
Is this recipe gluten‑free?
Yes, if served with gluten‑free bread.
Can kids eat this?
Yes, mild seasoning makes it accessible for children.
Why do some shellfish not open?
Discard shellfish that remain closed after cooking.
Can I freeze this stew?
Freeze without shellfish for up to one month; add shellfish fresh when reheating.
What herbs pair well?
Parsley and thyme complement the seafood broth.
Conclusion
Classic seafood stew is a comforting, flavour‑intense dish that brings the ocean’s bounty to the table in a rich, tomato‑based broth.
Print
Classic Seafood Stew (Cioppino Style)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Description
Classic Seafood Stew (Cioppino Style) is a hearty and flavorful tomato-based stew loaded with a variety of fresh seafood, herbs, and aromatics — a comforting and elegant dish perfect for special occasions or cozy nights in.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 2 cups seafood or fish stock
- 1 bay leaf
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 lb clams or mussels, scrubbed
- 1/2 lb firm white fish (e.g., cod or halibut), cut into chunks
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops (optional)
- 2 tbsp chopped fresh parsley
- Crusty bread, for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and fennel, and sauté until softened, about 5 minutes.
- Add garlic and red pepper flakes, and cook for another minute until fragrant.
- Pour in white wine and simmer for 2–3 minutes, scraping the bottom of the pot.
- Add crushed tomatoes, seafood stock, bay leaf, oregano, salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes to develop flavor.
- Add clams or mussels, cover, and cook for 5 minutes until they start to open.
- Add fish, shrimp, and scallops (if using), and simmer gently for 5–7 minutes or until seafood is opaque and just cooked through.
- Discard any unopened shells and the bay leaf. Stir in fresh parsley.
- Serve hot with crusty bread for dipping.
Notes
- Use the freshest seafood available — a mix of shellfish and fish provides great texture and flavor.
- You can make the tomato base ahead and add seafood just before serving.
- Adjust spice level by increasing or omitting red pepper flakes.
- Serve in shallow bowls with a wedge of lemon and fresh herbs for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
Your email address will not be published. Required fields are marked *