This robust cioppino is a bold, rustic Italian-American seafood stew simmered with tomatoes, fennel and loads of fresh seafood! Grab the crusty bread, because this is the kind of dish you'll want to scoop up every last drop.
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About This Recipe
Cioppino is a classic Italian-American fisherman's stew that's traditionally made with whatever fresh seafood is available. Originating in San Francisco, this robust seafood stew is hearty, rustic and built around a flavorful tomato base that's flavored with garlic, herbs and white wine.
My version leans into bold Mediterranean flavors with sautéed fennel, a bundle of fresh herbs and a mix of shellfish and tender fish fillets. The addition of lobster tails makes this seafood stew a bit more luxurious, but at its heart, it's a savory and rustic one pot seafood stew that's a true showstopper!
📋 Ingredients
- Fennel: One of my favorite vegetables with seafood. When sautéed, fennel becomes sweet and pairs nicely with tomatoes, seafood and white wine. Use the fennel bulb for cooking and save the fronds for garnish.
- Shallot: I prefer shallot for its mild and slightly sweet flavor, which blends well with the fennel and tomatoes. If shallot is not available, substitute with a sweet yellow onion or red onion.
- Herb Bundle: Fresh thyme, oregano, bay leaf and parsley are tied together and simmered in the tomato seafood broth. This infuses the seafood stew with an herbaceous aroma without overpowering.
- Seafood Stock: A good seafood stock deepens the overall flavor. Homemade seafood stock is a fantastic choice (save those shells to make your own), or use clam juice or even vegetable stock.
- Seafood: Use a variety of seafood that looks freshest and what you enjoy most. Fresh seafood should smell clean and briny like the ocean and never “fishy.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Seafood: The great thing about cioppino is how versatile it is.
- Instead of halibut, add salmon (will have a stronger flavor) or cod.
- Scallops, calamari and crab legs are all fabulous additions as well. Be sure to add scallops and calamari in the final 4-5 minutes.
- All Shellfish: Make the cioppino entirely shellfish with with clams, mussels, shrimp and crab.
- Saffron (optional): A small pinch of saffron added to the tomato base gives the stew a lovely aromatic flavor.
- Frozen Seafood: Frozen seafood works really well! Thaw completely and pat dry before adding to the stew.
How to Layer Seafood for Cioppino
One of the keys to a great cioppino is adding the seafood in stages. Not all seafood cooks at the same rate and layering ensures everything finishes cooking at the same time.
- Lobster tails go in first and simmer for about 2 minutes.
- As a general rule, lobster tails need about 1 minute of cooking time per ounce.
- Clams and mussels are added next, then cover the pot and cook for about 3 minutes, until they just begin to open.
- Halibut is gently nestled into the broth and simmers for 3-4 minutes.
- Prawns or shrimp go in last and cook for the final 3-4 minutes, until pink and just cooked through.
Total seafood cooking time is roughly 10 minutes and at this point, everything should be finished at the same time.
⏲️ Instructions
Build the Flavor Base: Sauté sliced fennel, shallot and garlic in olive oil until fragrant and lightly softened.
Bloom the Tomato Paste: Stir in tomato paste and red pepper flakes, cooking until deep red and aromatic.
Reduce the Wine: Pour in white wine and simmer until reduced by half.
Add Tomatoes & Herb Bundle: Stir in crushed tomatoes, seafood stock, and nestle in the herb bundle.
Simmer the Broth: Gently simmer for 20–30 minutes until the broth deepens in color and flavor.
Add Lobster and Shellfish: Add lobster tails and simmer for 2-3 minutes. Then add the clams & mussels and simmer for 3 minutes.
Add Halibut: Nestle the seasoned halibut fillets on top and simmer for 3-4 minutes.
Add Prawns and Finish: Cook shrimp for the final 2–3 minutes, until pink and just cooked through. Once done, garnish with fresh herbs.
📍 Recipe Tips
- Clean Shellfish Properly: Clams and mussels should be thoroughly cleaned to remove grit and sand before cooking Here are a few step-by-step guides:
- Keep a Gentle Simmer: Once the seafood goes in, keep the stew at a gentle simmer, not a rolling boil. High heat can cook the fish too quickly, making it tough and overcooking the shellfish.
- Shellfish Timing: If clams and mussels begin to open early, remove them from the pot and add them back at the end, so they don’t overcook.
- Discard Unopened Shellfish: Discard any mussels or clams that have not opened or ones that have broken or cracked shells.
🥡 Make Ahead and Leftovers
- The tomato base can be made ahead and refrigerated for up to 2 days. Add the seafood right before serving.
- To Reheat Leftovers:
- Remove seafood from the shells.
- Cut the larger pieces into bite-sized chunks.
- Gently reheat the leftover seafood in the broth over low heat.
Leftover cioppino is fantastic tossed with pasta, spooned over rice or served with even more crusty bread.
What To Serve with Cioppino
- Plenty of toasted crusty bread to sop up the delicious sauce.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio.
- A simple and fresh fennel citrus salad.
- Add cioppino to a Feast of the Seven Fishes spread.
More Seafood Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Cioppino (Italian Seafood and Tomato Stew)
LittleFerraroKitchen.com
Ingredients
Cioppino Base
- Olive oil for sautéing
- 1 fennel bulb thinly sliced
- 1 shallot thinly sliced
- 4 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 28 ounce can crushed tomatoes
- 4 cups seafood stock
- Kosher salt & black pepper
Herb Bundle
- 4-5 stems fresh oregano
- 4-5 stems of parsley
- 4-5 stems fresh thyme
- 1 bay leaf
Seafood
- 2 lobster tails 6 ounces each
- 8 ounces halibut cut into large chunks
- 8-10 head-on shell-on prawns
- 1 pound clams scrubbed
- 1 pound mussels scrubbed
For Garnish
- Chopped parsley
- Fennel fronds
- Crusty bread for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add fennel and shallot and cook until softened, 6-8 minutes. Add sliced garlic and cook for another minute
- Build the tomato base: Stir in red pepper flakes and tomato paste. Cook until the paste deepens in color, about 1 minute.
- Deglaze with wine: Pour in the white wine and simmer until reduced by about half.
- Simmer the broth: Add the crushed tomatoes, seafood stock and herb bundle. Bring to a gentle simmer and cook uncovered for 20–30 minutes. Season with salt and pepper.
- Layer the seafood:Add lobster tails first and simmer 2 minutes.Add clams and mussels, cover, and cook 3–4 minutes.Nestle halibut on top, lightly seasoned, and simmer 4–5 minutesAdd prawns and cook for the last 3–4 minutes, until pink and shellfish are open.
- Finish & serve: Remove herb bundle. Discard any shellfish that did not open. Garnish with parsley and fennel fronds. Serve with crusty bread.
Video
Notes
- Cleaning Shellfish: Scrub clams and mussels thoroughly before cooking. Here are helpful guides on cleaning them.
- Gentle Simmer: Keep the cioppino at a gentle simmer, never a rolling boil, to prevent tough seafood.
- Lobster Timing: Lobster tails cook about 1 minute per ounce. Avoid overcooking.
- Frozen Seafood Tip: Fully thaw seafood in the refrigerator and pat dry before using.
New2Cooking says
We are doing all seafood this week. This recipe is the best of the best. We found Crab and Lobster on sale and made it a seafood celebration. Scrub the shellfish ALWAYS! Fennel and saffron are wonderful ingredients.
ItsMecookinforU says
The hardest part of this recipe is finding everything to go into the recipe but when we did it was well worth it. Layering the protein is important and believe me, this recipe is going to be one of your favorites, it is one of our top recipes. Also clean and scrub the shellfish. It will make a difference.
Alexis says
this looks great! would it be possible to use frozen seafood?
Samantha says
Hi Alexis! Absolutely, it just may take a minute longer but should totally work. And if you're able to add the larger pieces first, that'll work just great!