Cioppino (Fisherman’s Stew) Recipe
If you’re craving a dish that embodies coastal comfort and culinary adventure, Cioppino (Fisherman’s Stew) is a seafood lover’s dream. This Italian-American classic is brimming with clams, mussels, shrimp, scallops, and chunks of white fish—all swimming in a fragrant tomato broth spiked with wine, garlic, and a hint of heat. It strikes that magical balance between impressive and surprisingly easy, making it perfect for both cozy weeknight dinners and festive gatherings. Grab a hunk of crusty bread and get ready for a bowlful of warmth that transports you straight to the seaside.
Ingredients You’ll Need
The beauty of Cioppino (Fisherman’s Stew) is that every ingredient has a starring role, from the aromatic base to the medley of fresh seafood. Don’t worry if you swap in your favorites—these essential ingredients work together to create unforgettable flavor and color in every spoonful.
- Olive oil: Sets the stage with richness and helps soften the aromatics.
- Yellow onion: Gives sweetness and depth to the broth.
- Fennel bulb: Adds a gentle anise flavor and crisp texture—don’t skip it if you can!
- Garlic: Infuses bold, aromatic notes that bring life to the stew.
- Crushed red pepper flakes: Provides subtle warmth without overpowering the seafood.
- Bay leaf: Lends a savory, herbaceous backbone.
- Dried oregano: Classic Italian seasoning that ties the flavors together.
- Salt and black pepper: Essential seasoning for balance and brightness.
- Dry white wine: Deglazes the pan, adding acidity and elevating the stew’s complexity.
- Crushed tomatoes (28-ounce can): The hearty, tangy base that anchors the broth.
- Seafood stock or fish broth: Intensifies the taste of the ocean in every bite.
- Water: Helps achieve just the right broth consistency.
- Littleneck clams: Tender, briny bites that make every spoonful sing.
- Mussels: Sweet and succulent, they soak up all the aromatic juices.
- Large shrimp: Meaty, quick-cooking, and always crowd-pleasing.
- Sea scallops: Velvety rounds that offer luxurious texture.
- Firm white fish (like halibut or cod): Holds up well and adds flaky, savory body to the stew.
- Fresh parsley: Delivers color and a burst of herbal freshness at the finish.
- Lemon wedges: For squeezing over just before serving, brightening every bowl.
- Crusty bread: Absolutely non-negotiable for dunking and sopping up that gorgeous broth.
How to Make Cioppino (Fisherman’s Stew)
Step 1: Build the Flavor Base
Start by heating olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and sliced fennel, letting them sweat and soften for about five minutes. This combo brings sweetness and a subtle, almost mysterious depth, providing the backbone for your Cioppino (Fisherman’s Stew). Don’t rush this part—let the aromatics work their magic!
Step 2: Layer in Fragrance and Spice
Next, toss in the minced garlic, red pepper flakes, bay leaf, oregano, salt, and black pepper. Stir everything together and cook for another one to two minutes, just until the kitchen smells irresistible. Garlic and spices right now will perfume the entire stew but also anchor the other ingredients as they join the pot.
Step 3: Deglaze and Build the Broth
Pour in the dry white wine to deglaze the pot, scraping up all the flavorful bits that might be sticking to the bottom. Those little brown bits? Pure gold. Then, add the crushed tomatoes, seafood stock, and water. Bring it all to a gentle simmer and let that base bubble away for about 20 minutes, allowing the flavors to meld into broth that tastes like it simmered all day.
Step 4: Add the Clams and Mussels
Once your simmering broth is impossibly fragrant, it’s time to invite the shellfish to the party. Add the littleneck clams and mussels, cover, and let them cook for five minutes. They’ll begin to open, releasing a briny richness that marries perfectly with the well-seasoned tomato base.
Step 5: Finish with Shrimp, Scallops, and Fish
Gently stir in the shrimp, scallops, and chunks of firm white fish. Cover and cook for another five to seven minutes, just until the shrimp are plump, the scallops are tender, and the fish is opaque and flakey. This careful timing keeps all your seafood perfectly cooked. Discard any shellfish that refuse to open—they weren’t meant to join our stew!
Step 6: Garnish and Serve
Take a moment to admire your steaming pot of Cioppino (Fisherman’s Stew)! Shower it generously with chopped fresh parsley for color and a pop of green, then serve each bowl with lemon wedges and piles of crusty bread. The result is unmistakably coastal, warm, and soul-satisfying.
How to Serve Cioppino (Fisherman’s Stew)
Garnishes
Sprinkle generous handfuls of fresh parsley over the stew for an herby splash of color. Lemon wedges are key—let everyone squeeze in fresh juice for a burst of acidity that cuts through the richness. A light drizzle of good olive oil just before serving is a chef’s secret trick for a glossy finish and extra flavor.
Side Dishes
Crusty bread, such as toasted sourdough or a rustic baguette, is a must for swiping through the broth. If you’d like more variety, a simple mixed green salad with a citrusy vinaigrette plays beautifully with the stew’s deep flavors. For larger gatherings, consider roasted potatoes or even a plate of buttery polenta as an extra-cozy pairing.
Creative Ways to Present
For a dramatic touch, ladle individual portions into warmed bowls and top each with a few open shells for visual flair. If you’re hosting, bring the pot of Cioppino (Fisherman’s Stew) to the table and serve family-style right from the pot. Alternatively, serve over a scoop of creamy risotto for a luxurious twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cioppino (Fisherman’s Stew) to an airtight container and refrigerate within two hours of cooking. It will keep well for up to two days. The broth’s flavors continue to deepen overnight, making leftovers absolutely crave-worthy, though the seafood is at its best on the first day.
Freezing
When it comes to freezing, seafood can be a bit finicky—shrimp and scallops, in particular, can lose their texture. If you must freeze, do so with just the tomato broth base and add fresh seafood when reheating for best results. Freeze in freezer-safe containers for up to two months.
Reheating
Gently rewarm Cioppino (Fisherman’s Stew) on the stovetop over low to medium heat until hot. Avoid boiling, which can toughen the seafood. If you’ve kept seafood separate, add it just a few minutes before serving so it stays tender and juicy.
FAQs
Can I use different seafood in Cioppino (Fisherman’s Stew)?
Absolutely! The beauty of Cioppino (Fisherman’s Stew) is its adaptability. Use whatever is fresh and available—swap in crab, calamari, or even lobster if you’re feeling fancy. Just keep in mind the cooking times for each type Main Course.
Is Cioppino (Fisherman’s Stew) spicy?
It has a subtle warmth thanks to the red pepper flakes, but it’s not fiery. You control the heat—add more red pepper if you like it bolder, or skip it for a totally mild experience.
What kind of bread is best for serving with Cioppino (Fisherman’s Stew)?
A hearty, crusty bread like sourdough or a rustic Italian loaf is perfect. The goal is a sturdy slice that can soak up all the luscious broth without falling apart.
Can I make Cioppino (Fisherman’s Stew) ahead of time?
You can prepare the aromatic tomato base in advance and store it in the fridge for up to two days. Add fresh seafood and finish cooking just before serving for the freshest texture and taste.
Is there a vegetarian version of Cioppino (Fisherman’s Stew)?
While traditional Cioppino (Fisherman’s Stew) is brimming with seafood, you can create a veggie riff using hearty mushrooms, fennel, and chickpeas simmered in the tomato-wine broth. It won’t taste exactly the same, but it’ll be delicious in its own right!
Final Thoughts
This is one of those dishes you’ll fall in love with after just one spoonful—Cioppino (Fisherman’s Stew) brings the vibrant flavors of the coast straight to your kitchen. Whether you’re celebrating with friends or treating yourself to a seafood feast, there’s simply nothing more satisfying. Give it a try, and let each briny, tomatoey bite warm your soul!
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Cioppino (Fisherman’s Stew) Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cioppino, a traditional Italian-American fisherman’s stew, is a flavorful seafood dish brimming with clams, mussels, shrimp, scallops, and white fish in a savory tomato broth. This hearty one-pot meal is perfect for a cozy dinner with crusty bread for dipping.
Ingredients
Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 fennel bulb, trimmed and sliced
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Broth:
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups seafood stock or fish broth
- 1 cup water
Seafood:
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish like halibut or cod, cut into chunks
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- Saute Aromatics: Heat olive oil in a Dutch oven, saute onion and fennel until softened. Add garlic, red pepper flakes, bay leaf, oregano, salt, and pepper.
- Deglaze and Simmer: Pour in white wine, scrape up bits, add tomatoes, seafood stock, water. Simmer for 20 minutes.
- Cook Seafood: Add clams, mussels, cook for 5 minutes. Stir in shrimp, scallops, fish, cook for 5-7 minutes until seafood is done.
- Finish and Serve: Sprinkle with parsley, serve hot with lemon wedges and bread.
Notes
- Use a variety of fresh seafood based on preference.
- Add seafood gradually to prevent overcooking.
- Pair with toasted sourdough or baguette.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 980mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 145mg
