If you’re craving a heartwarming seafood stew that bursts with flavors from the sea and the garden, this Classic Seafood Cioppino Recipe is exactly what you need. A vibrant, rustic dish born in San Francisco, it combines an oceanful of fresh shellfish and fish simmered in a luscious tomato-based broth scented with garlic, herbs, and white wine. Every spoonful offers a delightful harmony of tender cod, succulent shrimp, sweet scallops, briny clams, and mussels, creating a cozy, unforgettable meal perfect for sharing with friends and family.
Ingredients You’ll Need
This Classic Seafood Cioppino Recipe relies on simple yet essential ingredients that each play a starring role. From the fresh seafood that gives the dish its soul to the aromatic herbs and tomatoes that build a rich, comforting broth, each component adds unique flavor, texture, and color to the final stew.
- 1.5 pounds cod fillets, cubed: A firm, mild white fish that holds up beautifully in the stew’s simmering broth.
- 1.5 pounds large shrimp – peeled and deveined: Adds a sweet, tender bite that balances the other seafood flavors.
- 1.5 pounds bay scallops: Small and buttery, these scallops melt delightfully into the stew.
- 18 small clams: Bring a gentle briny punch and natural juices that elevate the broth.
- 18 mussels, cleaned and debearded: Their tender texture and oceanic flavor deepen the stew’s complexity.
- 1.5 cups crabmeat: Adds a delicate sweetness and luxurious texture to round out the seafood medley.
- 0.75 cup butter: Enriches the broth and carries the aromatics with smooth silkiness.
- 2 onions, chopped: Offer a sweet base and body once cooked down.
- 1 bunch fresh parsley, chopped: Adds fresh herbal brightness and a pop of green.
- 2 cloves garlic, minced: Infuse warm, pungent notes that awaken the broth’s depth.
- 2 (14.5 ounce) cans stewed tomatoes: The heart of the stew’s vibrant, savory sauce.
- 2 (14.5 ounce) cans chicken broth: Provides a rich savory base that complements the seafood perfectly.
- 1.5 cups white wine: Adds acidity and layers of subtle fruitiness to brighten the stew.
- 1 cup water: Balances the liquids for the perfect broth consistency.
- 2 bay leaves: Impart a gentle, aromatic earthiness during simmering.
- 1 tablespoon dried basil: Offers sweet, slightly peppery herbal notes.
- 0.5 teaspoon dried thyme: Brings a warm, slightly minty complexity.
- 0.5 teaspoon dried oregano: Adds a hint of bold, slightly bitter depth.
How to Make Classic Seafood Cioppino Recipe
Step 1: Sauté Aromatics
Begin by melting the butter in a large stockpot over medium-low heat. Add the chopped onions, fresh parsley, and minced garlic. Stir gently, allowing the onions to soften and turn translucent, about 3 to 4 minutes. This step is crucial for building the stew’s foundational flavor, as the buttery herbs and sweet softened onions set the stage for every other ingredient.
Step 2: Add Liquids and Herbs
Next, add the canned stewed tomatoes to the pot, breaking them up with your spoon to release their juices and incorporate texture. Pour in the chicken broth, white wine, and water, and then add the bay leaves, dried basil, thyme, and oregano. Give everything a good stir, cover the pot, and let the mixture simmer gently for 30 minutes. This slow simmer melds all the flavors so they develop a rich, complex base that’s absolutely mouthwatering.
Step 3: Cook the Seafood
After your broth has infused with those luscious flavors, it’s time for the star ingredients. Stir in the cubed cod, peeled shrimp, bay scallops, clams, mussels, and crabmeat. Increase the heat just enough to bring the stew to a boil. Then reduce the heat, cover, and simmer for 5 to 7 minutes until the clams open up and the seafood is cooked through but still tender. This delicate timing ensures you don’t overcook the seafood and lose its wonderful texture.
Step 4: Serve the Stew
Once the seafood is perfectly cooked, ladle the piping-hot cioppino into bowls. The vibrant colors of the tomatoes and herbs paired with the tempting aroma make this dish irresistible right out of the pot. Serve immediately and get ready to enjoy that classic taste of the sea, Mediterranean style.
How to Serve Classic Seafood Cioppino Recipe
Garnishes
Sprinkle chopped fresh parsley on top just before serving for a burst of color and freshness. A few grinds of black pepper or a dash of crushed red pepper flakes can also add an extra kick if you enjoy a little heat. A wedge of lemon on the side lets everyone brighten the stew with a spritz of citrus at the table, enhancing all the ocean flavors.
Side Dishes
This Classic Seafood Cioppino Recipe loves to be accompanied by crusty bread, perfect for soaking up the luscious broth. Garlic bread or even a warm baguette with a pat of butter works beautifully. A simple green salad with a tangy vinaigrette can add a refreshing contrast, balancing out the richness of the stew.
Creative Ways to Present
For an impressive presentation, serve the cioppino in individual rustic bowls or shallow soup plates, allowing the vibrant seafood and broth to shine. You could also try ladling it over a scoop of creamy polenta for a comforting, elegant twist. Another fun idea is placing cooked cioppino in large hollowed-out sourdough bowls, making the bread part of the experience.
Make Ahead and Storage
Storing Leftovers
Leftover cioppino keeps well for up to 2 days in the refrigerator when stored in an airtight container. Because the seafood is already cooked, it’s best enjoyed soon after cooking to maintain the tender texture and fresh flavors.
Freezing
Freezing is possible but not ideal with cooked seafood, as it can become rubbery or watery upon thawing. If you do freeze cioppino, store it without the seafood first, freezing just the broth and tomato base, and add fresh seafood when reheating for the best texture.
Reheating
When reheating, do so gently on the stove over low heat to avoid toughening the seafood. Add a splash of broth or water if it seems too thick, and cook just until warm throughout to preserve its beautiful seafood textures and flavors.
FAQs
Can I use frozen seafood for this Classic Seafood Cioppino Recipe?
Yes, frozen seafood can work in a pinch but fresh is always best for this recipe to achieve optimal texture and flavor. If using frozen, thaw it thoroughly and pat dry before adding to the stew.
What type of wine is best for cioppino?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay pairs perfectly, lending acidity and subtle fruit notes that brighten the broth.
Is cioppino spicy?
The traditional Classic Seafood Cioppino Recipe is not inherently spicy, but you can easily add crushed red pepper flakes or a dash of hot sauce to spice it up according to your taste.
Can I make cioppino vegetarian?
While cioppino centers on seafood, you can create a vegetarian version by replacing the seafood with hearty vegetables like artichokes, mushrooms, and zucchini, and using vegetable broth instead of chicken broth.
How do I know when the seafood is cooked perfectly?
The clams and mussels should open fully, shrimp should turn pink and firm up, and the cod should be opaque and flake easily with a fork. Overcooked seafood will become tough, so watch the timing carefully.
Final Thoughts
This Classic Seafood Cioppino Recipe is pure joy from the first simmer to the last spoonful. It’s a celebration of fresh seafood and simple ingredients coming together in a rich, tomato-scented broth that always feels like a warm hug. Whether you’re cooking for a special occasion or just want a comforting dinner, give this recipe a try—you won’t regret bringing a taste of the coast to your table.
Print
Classic Seafood Cioppino Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 13 servings
- Category: Seafood Stew
- Method: Stovetop
- Cuisine: Italian-American
Description
Classic Seafood Cioppino is a hearty Italian-American stew bursting with fresh cod, shrimp, scallops, clams, mussels, and crabmeat, simmered in a flavorful tomato and white wine broth with herbs and aromatics. This rich and warming dish is perfect for seafood lovers looking for a delicious and comforting meal.
Ingredients
Seafood
- 1.5 pounds cod fillets, cubed
- 1.5 pounds large shrimp – peeled and deveined
- 1.5 pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1.5 cups crabmeat
Aromatics & Herbs
- 0.75 cup butter
- 2 onions, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Liquids
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (14.5 ounce) cans chicken broth
- 1.5 cups white wine
- 1 cup water
Instructions
- Sauté Aromatics: Melt butter in a large stockpot over medium-low heat. Add chopped onions, fresh parsley, and minced garlic. Cook and stir until the onions are softened and translucent, about 3 to 4 minutes, allowing the flavors to meld together.
- Add Liquids and Herbs: Add the stewed tomatoes to the pot, breaking them into chunks with your spoon as you add them. Stir in chicken broth, white wine, water, bay leaves, dried basil, thyme, and oregano. Cover the pot and let the broth simmer gently for 30 minutes to develop the flavors.
- Cook the Seafood: Stir in the cubed cod, peeled shrimp, scallops, clams, mussels, and crabmeat. Increase the heat to bring the stew to a boil, then reduce the heat, cover, and simmer for 5 to 7 minutes until the clams have opened and the seafood is cooked through.
- Serve: Ladle the hot cioppino into bowls. Serve immediately while warm and enjoy the rich seafood flavors in every bite.
Notes
- Ensure clams and mussels are properly cleaned and debearded to avoid grit in the stew.
- Discard any clams or mussels that do not open after cooking.
- Use a dry white wine for the best flavor balance.
- For a spicier version, add red pepper flakes when sautéing the aromatics.
- Best served with crusty bread to soak up the flavorful broth.
