Nothing beats the comforting, hearty warmth of a seafood stew on a cozy night, and this Easy Cioppino Recipe delivers all that joy with delightful simplicity. Combining fresh fish, shrimp, scallops, and mussels in a savory tomato and wine broth, this dish bursts with robust flavors that feel like a hug in a bowl. Whether you’re cooking for family or impressing friends, this recipe is approachable, quick, and guaranteed to become a favorite go-to for any seafood lover looking to savor a classic Italian-American taste at home.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering just the right ingredients is the secret to making this Easy Cioppino Recipe shine. Each component is carefully chosen to build layers of taste, depth, and texture, from the aromatic herbs to the fresh seafood that makes this stew truly special.
- 2 tablespoons olive oil: Adds a rich, fruity base that brings all the ingredients together smoothly.
- 1 small yellow onion, chopped: Provides a sweet and savory foundation as it softens.
- 2 cloves garlic, minced: Infuses the broth with warmth and a subtle punch.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle heat to brighten the stew—adjust to your liking.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Lends a mild sharpness to the broth’s profile.
- 1 (28-ounce) can crushed tomatoes: The heart of the stew, offering a rich and slightly tangy base.
- 1 (8-ounce) bottle clam juice: Intensifies the seafood essence with natural briny notes.
- 1 cup dry white wine: Adds acidity and complexity, balancing the tomatoes perfectly.
- 1 cup seafood or chicken broth: Provides additional depth and moisture to the stew.
- 1 teaspoon dried oregano: Brings herbal earthiness that complements the tomato base.
- 1 teaspoon dried basil: Offers fragrant, sweet undertones enhancing overall flavor.
- 1 bay leaf: Infuses a subtle woodsy aroma throughout the simmering broth.
- 1/2 pound cod or another firm white fish, cut into chunks: Adds tender, flaky pieces that soak up all the delicious broth.
- 1/2 pound medium shrimp, peeled and deveined: Provides sweet, juicy bites bursting with seafood goodness.
- 1/2 pound sea scallops: Bring a delicate texture and mild sweetness.
- 1/2 pound mussels or clams, scrubbed and debearded: Infuse salty ocean flavor as they open in the stew.
- Chopped parsley and lemon wedges for serving: Freshen and brighten the dish just before enjoying.
How to Make Easy Cioppino Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 4 to 5 minutes until it becomes soft and translucent. Stir in the minced garlic, red pepper flakes, salt, and black pepper, and cook for another minute until the garlic releases its wonderful fragrance. This step sets the savory foundation for the entire stew, awakening your senses with its inviting aroma.
Step 2: Build the Broth
Next, stir in the crushed tomatoes, clam juice, dry white wine, and broth along with the dried oregano, basil, and bay leaf. Give everything a good mix and bring the mixture to a gentle simmer. Cover the pot and let it simmer for 20 minutes, allowing those flavors to meld together and develop a deep, rich base for your seafood components.
Step 3: Add the Fish
After the broth is perfectly infused with herbs and acidity, add the chunks of firm white fish, like cod, to the pot. Let it simmer gently for about 3 minutes so the fish can start cooking and absorbing some of the broth’s essence without falling apart.
Step 4: Cook the Shellfish
Finally, add the peeled shrimp, sea scallops, and the scrubbed mussels or clams to the simmering stew. Cover the pot and cook for another 5 to 7 minutes, until the shellfish have opened up and the shrimp turn bright pink and opaque. Remember to discard any shellfish that do not open, as they are not safe to eat. This final step creates an irresistible mixture of textures and flavors, making the dish truly sing.
Step 5: Finish and Serve
Remove the bay leaf and give the stew a gentle stir. Ladle the cioppino into bowls, sprinkle with chopped fresh parsley, and serve with lemon wedges alongside crusty bread to soak up every last drop of the luscious broth. Your Easy Cioppino Recipe is now ready to enjoy!
How to Serve Easy Cioppino Recipe
Garnishes
Fresh parsley and lemon wedges are classic garnishes that brighten the flavors and add a pop of color, making each serving visually appealing and vibrant. The lemon juice’s acidity perfectly balances the rich tomato broth while parsley adds fresh herbal notes that complement the seafood beautifully.
Side Dishes
Crusty artisan bread or a warm baguette is ideal for mopping up that incredible broth. A simple green salad with a vinaigrette can bring a refreshing contrast, while roasted or grilled vegetables lend an additional layer of texture and nuttiness to the meal.
Creative Ways to Present
For a fun and festive twist, serve the cioppino in individual mini cast iron skillets or cocottes, letting each guest have their own flavorful heap to dive into. You could also pair the dish with garlic breadsticks or puff pastry “boats” for soaking up the broth in a novel way that will definitely impress at your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover cioppino can be stored in an airtight container in the refrigerator for up to 2 days. Since seafood is delicate, it’s best to eat it promptly to enjoy the freshest flavors and textures without compromise.
Freezing
This recipe is best enjoyed fresh rather than frozen, as freezing can alter the texture of the seafood. However, if you must freeze it, store only the broth separately and add freshly cooked seafood when reheating for optimal taste and quality.
Reheating
Warm leftover cioppino gently on the stovetop over low heat to avoid overcooking the seafood. Adding a splash of broth or water can help retain the stew’s luscious consistency without drying it out.
FAQs
Can I use other types of seafood in this Easy Cioppino Recipe?
Absolutely! Feel free to swap in calamari, crab legs, lobster tails, or your favorite fresh catch. This recipe is wonderfully flexible and open to your personal seafood preferences.
Is it necessary to use white wine in the recipe?
While white wine adds great acidity and complexity, you can substitute it with more seafood broth or even a splash of lemon juice if you prefer a non-alcoholic version.
How spicy is this dish?
The recipe includes optional red pepper flakes, so you can control the heat level to your taste. If you love spice, feel free to add a bit more or a dash of hot sauce for an extra kick.
What can I serve instead of crusty bread?
If you want a gluten-free option, rice or creamy polenta works beautifully to soak up the flavorful broth, complementing the dish just as well as bread.
Can I prepare parts of this recipe ahead of time?
Yes! You can chop the vegetables and prepare the broth base ahead of time, then add fresh seafood just before serving to keep the seafood tender and fresh.
Final Thoughts
I hope you feel inspired to whip up this Easy Cioppino Recipe soon. Its rich, savory flavors and fresh, comforting seafood blend make every spoonful a delight. Whether for a special occasion or a simple weeknight dinner, this dish is sure to become a beloved staple in your kitchen. Dive in and savor the magic of this classic seafood stew!
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Easy Cioppino Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This easy cioppino recipe is a flavorful Italian-American seafood stew made with a medley of fresh fish, shrimp, scallops, and mussels simmered in a rich tomato, white wine, and clam juice broth. Perfect for a comforting meal that comes together quickly on the stovetop, it’s bursting with herbs and spices and served with fresh parsley and lemon wedges for a bright finish.
Ingredients
Seafood
- 1/2 pound cod or another firm white fish, cut into chunks
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound mussels or clams, scrubbed and debearded
Base and Broth
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) bottle clam juice
- 1 cup dry white wine
- 1 cup seafood or chicken broth
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
Garnish
- Chopped parsley
- Lemon wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the minced garlic, red pepper flakes (if using), salt, and black pepper, cooking for 1 minute until fragrant.
- Simmer Broth: Add the crushed tomatoes, clam juice, white wine, seafood or chicken broth, dried oregano, dried basil, and bay leaf. Stir to combine and bring the mixture to a simmer. Cover and let it simmer gently for 20 minutes to meld the flavors.
- Add Fish: Add the chunks of cod or firm white fish to the pot and simmer for 3 minutes so the fish begins to cook.
- Add Shellfish: Next, add the shrimp, scallops, and mussels or clams. Cover and cook for another 5–7 minutes, or until the shellfish have opened and the shrimp have turned pink and are cooked through. Discard any unopened shellfish.
- Finish and Serve: Remove the bay leaf and ladle the cioppino into bowls. Garnish with chopped fresh parsley and serve with lemon wedges alongside crusty bread for dipping.
Notes
- Feel free to customize your seafood selection – calamari, crab legs, or lobster tails all make great additions.
- For a spicier stew, increase the amount of red pepper flakes or add a splash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
