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–+ servings
Cioppino Seafood Stew

Delicious Cioppino Seafood Stew for Cozy Nights In

Enjoy a hearty bowl of Cioppino Seafood Stew, showcasing the sea's bounty in a fragrant tomato broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil Adds richness and depth to the broth.
  • 2 cups Fennel Bulb, diced Provides a sweet anise flavor.
  • 1.5 cups Yellow Onion, diced Builds the base flavor.
  • 3 cloves Garlic, minced Adds aromatic flavor.
  • 1 teaspoon Whole Fennel Seeds Enhances overall flavor.
  • 0.5 teaspoon Red Pepper Flakes Provides subtle heat.
  • 1 can (28 oz) Crushed Tomatoes Forms the stew's base.
  • 4 cups Seafood Stock Rich base for cioppino.
  • 1.5 cups Dry White Wine Adds acidity and depth.
For the Seafood
  • 1 pound Cod Fillets, diced Tender fish component.
  • 1 pound Large Shrimp, peeled and deveined Provides sweet seafood flavor.
  • 1 pound Sea Scallops, halved Adds luxury and richness.
  • 1 dozen Mussels, scrubbed Essential for authentic cioppino.
  • 1 dozen Littleneck Clams Provides briny contrast.
For Garnish
  • 1 tablespoon Anise-flavored Liqueur Adds complexity to broth.
  • 3 tablespoons Parsley, minced Freshens the dish upon serving.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Cioppino Seafood Stew
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of diced fennel and 1½ cups of diced yellow onion. Sauté for about 10 minutes until tender and translucent.
  2. Stir in 3 minced garlic cloves, 1 teaspoon of whole fennel seeds, and ½ teaspoon of red pepper flakes. Cook for an additional 2 minutes.
  3. Pour in a 28-ounce can of crushed tomatoes and 4 cups of seafood stock, followed by 1½ cups of dry white wine. Season with salt and pepper, bring to a boil, then reduce to a simmer for about 30 minutes.
  4. Add 1 pound of diced cod, 1 pound of peeled and deveined large shrimp, 1 pound of halved sea scallops, and 1 dozen scrubbed mussels. Cover and simmer for 10 minutes.
  5. Stir in 1 tablespoon of anise-flavored liqueur. Discard any unopened mussels and serve hot.
  6. Garnish with 3 tablespoons of freshly minced parsley and serve with crusty sourdough baguette.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Use the freshest seafood available for the best flavor. Avoid overcooking the seafood to maintain texture.

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