This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth. Video.
Here is one of my favorite seafood stews … Cioppino! This Italian fish stew is believed to originate from San Francisco, where Italian fishermen would pool their fish and seafood at the end of the day to create a meal with whatever they had leftover.
Brothy and light, Italian seafood stew allows the fresh seafood and fish to really shine. It’s surprisingly easy to make and great for entertaining because you can make the flavorful broth ahead- then simply add the fish right before serving. Garnish with lemon and parsley and serve it up with crusty bread or garlic bread to mop up all the flavorful juices. It’s a deeply satisfying meal that’s always a hit around here.
For more tasty broth-based soups take a look at these delicious Broth-based Soup recipes.
Why You’ll Love Cioppino!
- Versatility: This recipe is highly adaptable, allowing you to customize it according to your personal taste. If you’re not a fan of clams, you can leave them out and add more shrimp or use different kinds of fresh fish. It’s a great way to use up what you have in your freezer.
- Flavorful Broth: The base of this Cioppino is a light and fragrant tomato broth enriched with fish or chicken stock. The combination of fennel bulb, tomato, and white wine creates a delicious balance of sweetness and acidity, making the broth the star of the dish.
- Fresh Seafood: The key to a great Cioppino is the quality and freshness of the fish and seafood. This recipe calls for a variety of firm white fish such as sea bass, halibut, and black cod, along with shrimp, scallops, and clams. When combined with the flavorful broth, they create a satisfying and luxurious meal.
- Easy to Make: Cioppino is surprisingly easy to make despite its impressive flavors. The flavorful broth can be prepared ahead of time, allowing you to simply add the fish and seafood right before serving. It’s a great option for entertaining or enjoying a restaurant-quality meal at home.
- Health Benefits: This recipe is keto-friendly and paleo-friendly, making it suitable for those following low-carb or grain-free diets. It’s a nutritious meal that’s low in carbs and fat, while still providing a satisfying and delicious dining experience.
Cioppino Recipe Ingredients
The key to good cioppino 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.
- Onion (or shallots) and garlic: Add depth and a savory, aromatic flavor to the stew.
- Fennel bulb: Provides a hint of sweetness and complexity to the broth.
- Celery stalks: Add a subtle crunch and earthy taste to the stew.
- Carrots: Adds sweetness to the Cioppino.
- Tomatoes: Adds acidity and balances the flavors of the stew.
- Dry white wine: Makes the broth rich and fortified, giving it a delicious depth of flavor. Use something you would want to drink; pino grigio, sauv blanc, etc.
- Fish stock: The base of the Cioppino broth, made with either fish stock or sub chicken stock.
- Seafood: Manila clams, mussels, scallops or shrimp.
- Firm fish: Halibut, sea bass, black cod, or salmon
- Fresh Italian parsley or basil: Adds a fresh and herbaceous note to the stew.
- Red pepper flakes: Add a touch of heat to the ciopinno; adjust according to your preference.
- Optional additions: Lemon, clam juice, fish sauce, or anchovy paste can be added to enhance the flavors of the Cioppino.
Best Firm fish to use in soup
Seek out firm fish for soups and stews so they hold their shape and do not disintegrate in the broth. Here are our favorites!
- sea bass
- halibut
- black cod
- haddock
- escolar
- ono
- red snapper
- salmon
how to make Cioppino
- In a large pot, saute onion, fennel, celery, carrots, celery, and garlic until fragrant. Season with salt, pepper, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
- Add the fish stock (or chicken stock) and bay leaves and bring to a simmer, simmering until the carrots are tender.
- Add the fish and seafood, staggering, adding the longest-cooking fish first, and quickest cooking last if possible. Simmer gently until the fish is cooked through.
- Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
- Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).
Chef’s TipS
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 of teaspoons of anchovy paste.
Storage and MakE ahead Instructions
The Cioppino broth can be made up to 4 days ahead and refrigereated, or can be frozen. Before serving bring to a simmer, then add the fish.
Leftover Cioppino will keep up to 3 days in the refrigerator in an airtight container, or can be frozen for up to 3 months.
Cioppino FAQs
The key to good cioppino is the quality and freshness of the fish or seafood, and the broth itself.
Cioppino is a dish that actually originates from San Fransisco, where Italian immigrant fishermen would pool their resources at the end of the day to create a fresh stew with whatever they had left over.
The broth can be made ahead, refrigerated then reheated right before serving. Add the seafood and fish to the pot a few minutes before serving!
Cioppino means “chopped” or “torn to pieces” referring to the fish in the stew.
What to serve with Cioppino
Cioppino is truly a one-pot meal. Serve it with bread to mop up the flavorful broth!
More recipes you may enjoy
This paleo-friendly meal is low in carbs and fat and the leftover stew is good for two days, kept in the fridge.
Have a lovely week!
Cioppino video
Cioppino Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 1x
- Category: stew, seafood, fish
- Method: stovetop
- Cuisine: italian
- Diet: Gluten Free
Description
This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood is bathed in a light, fragrant tomato broth. Video.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced ( or sub 3 shallots)
- 1 cup fennel bulb, diced
- 2 celery stalks- chopped
- 2 large carrots, peeled and diced
- 4 garlic cloves, rough chopped
- 2 teaspoons salt
- 1/2 teaspoon fresh pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 14-ounce can diced tomatoes ( or sub 1 1/2 cups diced tomatoes)
- 1 1/2 cups dry white wine
- 6 cups fish stock ( or chicken stock-see notes)
- 2 bay leaves
- 1 pound mussels
- 1 pound manilla clams
- 1/2 pound scallops or shrimp
- 1 pound firm fish- black cod, sea bass, halibut
- 1/4– 1/2 cup fresh parsley ( or basil) chopped
- optional additions (lemon juice, clam juice, fish sauce, anchovy paste – see notes)
Instructions
- Heat oil in a large, heavy-bottom pot or large 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, oregano, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
- Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bay leaves and bring to a boil then simmer. Taste and adjust salt.
- Please see the 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.
- Bring the broth to a simmer and add the fish and seafood, staggering, adding the longest-cooking fish first, and quickest cooking last if possible. Simmer gently for 5-8 minutes.
- Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
- Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).
- Serve with crusty bread.
Notes
- Mussels and clams will open up when done. Shrimp will turn pink.
- 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 of teaspoons of anchovy paste.
- Sometimes I’ll add a splash of Pernod along with the wine for a more intense anise flavor. Up to you. 😉
Nutrition
- Serving Size:
- Calories: 358
- Sugar: 4.8 g
- Sodium: 858.7 mg
- Fat: 19.5 g
- Saturated Fat: 5 g
- Carbohydrates: 12.6 g
- Fiber: 2.9 g
- Protein: 33.7 g
- Cholesterol: 149.9 mg
Very tasty. Days later my mom is still talking about it 🙂
This IS NOT anauthentic Cioppino recipe. I am Italian, and have been making Cioppino for over 50 years from an old family recipe…even for a group of over 100 people!
This is too watery and there ingreidences that don’t belong in Cioppino
Hi Tony, like what? Just curious. 😉 Thanks.
I thoroughly enjoy this every time I make it. My only recommendation would be to do about a third the amount of red pepper if you struggle with spicy foods. I have to drink between bites but its great and very easy to follow.
Best recipe ever!
This is the most amazing dish
Absolutely delicious! I added the clam juice & next time plan to make with anchovy paste as well. Thank you for this wonderful recipe!
Delicious and not difficult to make.
I’ve made other cioppino recipes, but Sylvia’s is the quickest with delicious flavoring. Will be my new go to recipe for a tasty and impressive meal.
Amazing!! I did add clam juice and 2 teaspoons of anchovy paste since I used chicken broth. Thanks for recommending that. Seriously It was a hit!! Thank you for sharing this amazing recipe!!
So happy you enjoyed it!
All I can say is this is an exceptional recipe. I’m thoroughly impressed. A definite keeper. Molto Bene! Thank you for sharing. 🙂
Thanks so much!
my first attempt @ Cioppino…wonderful, healthy,&
satisfying all in one pot! Your recipe made it easy for me to follow…bon appetit as Julia Child would say🍷
love at first slurp… savouring it big time, I ate it with grilled cheese sandwich, I just can’t stop eating. OMG, I couldn’t believe I made that dish taste really well, thank you, thank you, thank you for sharing your recipe!
Yay! I’m so glad you enjoyed this Charity!
Wow! This was soo yummy
Served it over rice and used cilantro as a garnish and a little feta cheese for me
Used Trader Joe’s frozen seafood mix(calamari, shrimp scallops) and added frozen shrimp too .
Great to hear, thanks Sheila!
HELP!!! – I’m cooking for 14 this Saturday and want to make the Cioppino sauce using:
2 lbs Mussels
1 ½ lbs clams
4 Lobster Tails
½ lb Scallops
2 btls Clam juice
Two questions – in what order should I add them to the sauce?
The pan is going to be a bit crowded – should I split into two pans?
Ciao
John
Yes, You could definitely split into two pans. How big are the scallops? How big will the lobster pieces be? My hunch is to add the clam juice and the clams first ( cook 2-3 minutes, covered) then add Mussels and other items according to size ( bigger first). You could lay the scallops over the top of the stew, ( if they are small). Cover simmer very gently.
Absolutely loved this recipe, so easy, so weight watcher friendly and beyond delicious!!!
I was out of diced tomatoes and so I improvised with Rotel ( diced tomatoes, peppers and onions) will do it that way again, fabulous!!!
Perfect Marie! Love that you adapted to what you had!
I am making this as I am sending this comment. I substituted Dry Vermouth in place of the wine. I am in Portland visiting my son and love to cook for him whenever I can. I’ve raised my children loving food and have always tried giving them a wide range of mouth watering experiences. I am excited to see how it all turns out.
Let me know!
Haven’t made it yet but will. Sound scrumptious. I would like to save the recipe but you don’ t give that option.
No, not on the site itself. I will look into it. You could save to Pinterest?
I just keep a bookmarks folder of recipes. Easy to have a few sources then, too! Though most of my favorites are right here!!
The first time I made it, it as amazing. Even my neighbour who is quite a good cook herself thought it was great. If you love seafood, this meal is a big bowl of awesomeness!
Im so glad you enjoyed this!
Simply Delicious! We used prawns and black mussels for this recipe with fish stock and a table spoon of fish sauce. It was an absolute hit around the family table. – Thank you!
Tried this today. Very flavorful! The note helped a lot. I ended up using chicken stock and clam juice with some fish sauce. I will try with fish stock next time to see the difference.
I liked how simple this was to make and the family really liked it a lot.
Some of the ingredients aren’t available to me because of my location but I substituted crushed fennel seed for fennel, celery seed for celery, use chicken broth, added one bottle of clam broth, anchovies and had to use vermouth for white wine. It was fabulous
Sounds perfect, glad you improvised!
Delicious! Played a little w quantities as we were only 3 and I didn’t have all ingredients (not enough chicken stock but added two small bottles of clams) or seafood on hand (only haddock and shrimp) but what a great meal. All happy and satiated.
Oh perfect and good to hear!
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Sylvia, this recipe is so delicious and so easy! I am in the Azores and did not have all of the ingredients but fennel grows wild here and we chopped up the tender stems and fronds. We had an herb that tasted like celery (celeriac?) and some good local white wine. Fresh prawns and mixed mollusk were at hand and toasted bread to soak up the broth. After a day of hiking it was so quick to pull together! Thanks for the time efficient recipes that do not compromise on flavor!!
Yay Mert, I’m so glad you adapted it based on what you could find in your area. The wild fennel sounds perfect!!! Azores?! I’m so jealous… I want to come visit you! It’s on my bucket list! Looks amazing. xoxo