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–+ servings
Cioppino Seafood Stew

Savor the Flavors of Cioppino Seafood Stew for Dinner Delight

This Cioppino Seafood Stew is a quick, healthy, and flavorful Italian dish packed with seafood, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use vegetable oil in a pinch.
  • 1 bulb Fennel Use only the white part, cut into ½-inch dice.
  • 1 large Yellow Onion Diced into ½-inch pieces.
  • 3 cloves Garlic Minced or pressed for best results.
  • 1 teaspoon Whole Fennel Seeds Can lightly crush them for stronger flavor.
  • ½ teaspoon Red Pepper Flakes Adjust quantity based on spice preference.
  • 28 ounces Canned Crushed Tomatoes Use a quality brand for the best flavor.
  • 2 cups Seafood Stock Clam juice can be a quick alternative.
  • ½ cup Dry White Wine Use a wine you enjoy drinking—avoid cooking wine.
  • 1 teaspoon Kosher Salt Use to taste.
  • to taste Black Pepper Recommended measurements provided.
For the Seafood
  • 1 pound Cod Fillets Cut into 2-inch pieces, skin removed.
  • 1 pound Large Shrimp Peeled and deveined beforehand.
  • ½ pound Sea Scallops Should be halved crosswise for even cooking.
  • 1 pound Mussels Scrubbed and deveined; discard open mussels before cooking.
  • 1 pound Littleneck Clams Alternatives can be included based on availability.
For the Finish
  • 2 tablespoons Anise-Flavored Liqueur Pernod or Pastis; ouzo or sambuca may work.
  • ¼ cup Fresh Parsley Minced before serving for freshness.

Equipment

  • heavy pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel and onion, sautéing for about 10 minutes until tender and translucent.
  2. Add 3 minced garlic cloves, 1 teaspoon of whole fennel seeds, and ½ teaspoon of red pepper flakes. Cook for another 2 minutes until fragrant.
  3. Stir in 28 ounces of canned crushed tomatoes, 2 cups of seafood stock, and ½ cup of dry white wine along with 1 teaspoon of kosher salt and freshly ground black pepper to taste. Bring to a gentle boil and simmer uncovered for about 30 minutes.
  4. Gently add 1 pound of cod fillets, 1 pound of large shrimp, ½ pound of halved sea scallops, and 1 pound of scrubbed mussels to the pot without stirring. Cover and simmer for 10 minutes.
  5. Stir in 2 tablespoons of anise-flavored liqueur and cover again for an additional 3 minutes. Discard any unopened mussels.
  6. Ladle the cioppino into bowls, garnishing with freshly minced parsley. Serve immediately with slices of crusty sourdough baguette.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 40gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 780mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 40mgIron: 4mg

Notes

Make the broth ahead: Prepare and refrigerate the stew base up to 2 days in advance. Always opt for the freshest seafood available and discard shellfish that don’t open during cooking for safety.

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