Italian Seafood Stew (Cioppino)
Servings: 6 people
Calories: 624kcal
This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour.
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Ingredients
- ¼ cup extra virgin olive oil
- 2 cups fennel bulb diced in ½-inch pieces (about 1 large bulb fennel)
- 1 large onion diced
- 1 Tablespoon minced garlic 6 cloves
- 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- 4 cups seafood stock
- 1 1/2 cups dry white wine Sauvignon Blanc, Pinot Gris
- Kosher salt and freshly ground black pepper
- 1 pound cod fillets skin removed, cut into 2-inch pieces
- 1 pound large shrimp 16 to 20-count, peeled and deveined
- 1 pound bay scallops
- 12 mussels debearded and scrubbed
- 3 Tablespoons minced fresh parsley
- Crostini for serving
Instructions
- Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
- Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.
- Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
- Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)
- Serve with crostini and sprinkled with fresh parsley.
Notes
Recipe tips
- Mix up the seafood! Depending on what’s in season, you can make this recipe with Dungeness crab, local fish, crawfish, shrimp, scallops, clams, prawns, and more.
- Try topping your bowls of stew with this tangy Italian Gremolata.
- If some of the mussels did not open during the cooking process, throw them away.
- Storing freshly cooked seafood can be a little tricky. Instead, I recommend preparing only the base of this stew up to 2 days ahead of time. Store it in a sealed container in the fridge, then heat it on the stove and add in the seafood to cook when it’s time to eat.
Nutrition
Calories: 624kcal | Carbohydrates: 75g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1106mg | Potassium: 1419mg | Fiber: 6g | Sugar: 10g | Vitamin A: 399IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 5mg