Hearty Seafood Stew (Cioppino Style)

This rich and flavorful seafood stew combines shrimp, mussels, clams, and white fish in a garlicky tomato broth. Served with crusty garlic bread, it’s perfect for cozy dinners or special occasions.

Why You’ll Love This Recipe

This seafood stew is warming, elegant, and bursting with briny goodness. Inspired by the Italian-American Cioppino, it’s easy to customize based on your favorite seafood and is an impressive dish for guests — yet simple enough for weeknights.

ingredients

olive oil
onion, chopped
garlic, minced
fennel bulb, thinly sliced (optional but recommended)
crushed tomatoes (canned or fresh)
dry white wine
seafood or fish stock
shrimp, peeled and deveined
mussels, scrubbed and debearded
clams, cleaned
firm white fish (like cod or halibut), cubed
salt and pepper
red pepper flakes (optional)
fresh parsley
crusty bread (for serving)
lemon wedges (for garnish)

(See the recipe card below for quantities and full list.)

directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onions and fennel until soft, about 5–7 minutes.
2. Add garlic and cook another 30 seconds until fragrant.
3. Pour in white wine to deglaze the pan, scraping up any browned bits. Let simmer for 2 minutes.
4. Stir in crushed tomatoes, stock, salt, pepper, and red pepper flakes. Simmer for 15–20 minutes to develop flavor.
5. Add the clams and mussels, cover and cook for 5–7 minutes, until they begin to open.
6. Add shrimp and fish, simmer gently for another 5–7 minutes until cooked through.
7. Discard any unopened clams or mussels.
8. Taste and adjust seasoning.
9. Ladle into bowls and garnish with parsley and a squeeze of lemon. Serve with toasted garlic bread.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy kick: Add more red pepper flakes or a splash of hot sauce.
• Creamy option: Stir in a bit of cream or coconut milk at the end.
• Seafood swap: Use scallops, crab, or squid based on availability.
• Wine substitute: Use fish stock and a splash of vinegar if avoiding alcohol.

storage/reheating

Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat — avoid boiling or seafood may become rubbery. Not ideal for freezing due to the seafood texture.

FAQs

What kind of fish works best?

Firm, flaky white fish like cod, halibut, or sea bass hold up well in stew.

Can I make this ahead of time?

You can prep the broth in advance, but add seafood just before serving for best texture.

What wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor.

Can I make this without shellfish?

Yes! Focus on fish and shrimp, or add scallops or crab instead.

Why do I need to discard unopened clams/mussels?

If they don’t open after cooking, they may not be safe to eat.

What should I serve with this stew?

Crusty garlic bread or sourdough is perfect for dipping into the rich broth.

Is this stew gluten-free?

Yes, the stew itself is gluten-free — just serve with gluten-free bread if needed.

Can I freeze leftovers?

Freezing isn’t recommended due to seafood texture changes, but the broth alone can be frozen.

Conclusion

This seafood stew is brimming with ocean flavor and comfort. Whether for a holiday meal or a weeknight treat, it’s a hearty, warming bowl that’s endlessly adaptable. Add your favorite shellfish and serve with plenty of bread — dinner is served.

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