A simple authentic Cioppino Recipe that is easy to make and full of flavor. Fresh fish and seafood bathed in a light and fragrant tomato, fennel and white wine broth. Serve with crusty bread to mop up all the juices. Paleo friendly!
Here’s a simple tasty recipe for Cioppino, an Italian seafood stew. The base is brothy and light allowing the fresh seafood and fish to really shine. It’s surprisingly easy to make and great for entertaining. Simply serve it up with crusty bread or garlic bread to mop up all the flavorful juices. A deeply satisfying meal that’s always a hit around here. The broth can be made ahead then reheated right before serving. Add the seafood and fish to the pot 10 minutes before serving!
Cioppino actually originates from San Fransisco, where Italian fisherman would pool their resources at the end of the day to create a fresh stew with whatever they had leftover.
The great thing about this Cioppino recipe is you can adapt it to your personal taste. If you are not a clam fan, add more mussels. If you don’t eat shellfish, you could use different kinds of fresh fish.
The Cioppino Sauce or broth is made with either fish stock or chicken stock. Fennel bulb adds a delicious sweetness and complexity. Tomato adds the perfect acid along with the white wine. It all comes together easily.
The key to good ciopinno is the quality and freshness of the fish or seafood, and the broth itself.
There are a few tips to elevate the broth, keeping it light while adding depth. Make sure to read the recipe notes.
This paleo friendly meal is low in carbs and fat and the leftover stew is good for two days, kept in the fridge.
For more tasty Broth based soups take a look at these! 10 Broth-based Soups
And if you like the recipe, please leave a comment and rate it below!
Have a lovely week!
Simple Authentic Cioppino Recipe
Simple Authentic Cioppino that is easy to make and full of flavor. Fresh fish and seafood in a flavorful light broth. Serve with crusty bread to mop up all the juices.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 1x
- Category: stew, seafood, fish
- Method: stove top
- Cuisine: italian
- 1 large onion, diced ( or sub 3 shallots)
- 2 celery stalks- chopped
- 2 large carrots, peeled and diced
- 4 garlic cloves, rough chopped
- ½ teaspoon fresh pepper
- ¼–½ cup fresh Italian parsley ( or basil) chopped
- optional additions ( clam juice, fish sauce, anchovy paste – see notes)
Heat oil in a large, heavy bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring. Add the carrots, celery and garlic and continue sautéing for 5 more minutes. Season with salt, pepper and chili flakes. Add the tomato paste and stir one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half, then add the stock and bay leaves.
Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bring to a simmer. Taste and adjust salt. Please see notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
If you would like to create more depth in the broth ( especially if using chicken stock) try adding a splash of fish sauce, a small bottle of clam juice, or even a couple teaspoons of anchovy paste.
Sometimes I’ll add a splash of Pernod along with the wine for more anise flavor.
Keywords: cioppino recipe, italian seafood stew, easy cioppino recipes