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Cioppino Seafood Stew Recipe

Cioppino Seafood Stew Recipe
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★★★★★

4.8 from 15 reviews

Cioppino Seafood Stew is a classic Italian-American dish featuring a flavorful medley of fresh seafood simmered in a rich tomato and wine broth infused with fennel and aromatic herbs. Perfect for seafood lovers, this hearty stew combines cod, shrimp, scallops, mussels, and clams to create a satisfying one-pot meal that’s great for gatherings or cozy dinners.

Ingredients

Scale

Seafood

  • 1 pound cod fillets, skin removed, cut into 2-inch dice
  • 1 pound large shrimp, peeled and deveined
  • 1 pound sea scallops, halved crosswise
  • 1 dozen mussels, scrubbed
  • 1 dozen littleneck clams or other small clams

Vegetables & Aromatics

  • 2 cups fennel bulb, white part only, cut into 1/2-inch dice
  • 1 1/2 cups yellow onion, 1 large, cut into 1/2-inch dice
  • 3 garlic cloves, pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons parsley, minced

Liquids & Others

  • 1/4 cup olive oil
  • 1 28-ounce can crushed tomatoes
  • 4 cups seafood stock
  • 1 1/2 cups dry white wine, such as Pinot Grigio
  • 1 tablespoon anise flavored liqueur, such as Pernod or Pastis
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel and onion and sauté for 10 minutes, until they become tender and fragrant.
  2. Add Aromatics: Stir in the minced garlic, fennel seeds, and red pepper flakes. Cook for an additional 2 minutes until the mixture is fragrant, being careful not to let the garlic burn.
  3. Prepare Broth: Pour in the crushed tomatoes, seafood stock, and dry white wine. Season with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 30 minutes to develop deep flavors.
  4. Add Seafood: Gently add the seafood in the following order: first cod, followed by shrimp, scallops, and lastly the mussels. Avoid stirring to keep the seafood pieces intact. Bring the stew back to a simmer, reduce heat to low, cover, and cook for 10 minutes until the seafood is cooked through and the shellfish have opened.
  5. Finish with Liqueur: Carefully stir in the anise flavored liqueur, making sure not to break up the fish pieces. Cover the pot again and let the stew rest for 3 minutes to allow the flavors to meld. Discard any mussels that have not opened.
  6. Serve: Ladle the cioppino into large, shallow bowls. Sprinkle with the minced parsley and serve immediately with slices of crusty sourdough baguette to soak up the flavorful broth.

Notes

  • Be sure to scrub the mussels and clams thoroughly to remove any grit before cooking.
  • Do not stir after adding seafood to prevent breaking the delicate fish and shellfish.
  • If you cannot find seafood stock, you can substitute with clam juice or fish broth for similar flavor.
  • Use fresh seafood whenever possible for the best taste and texture.
  • Adjust the red pepper flakes for more or less heat depending on your preference.
  • Leftovers keep well refrigerated for 1-2 days and can be gently reheated on the stove.

Nutrition

Keywords: cioppino, seafood stew, Italian seafood recipe, fish stew, mussels, clams, shrimp, scallops, tomato broth

Find it online: https://cheframiflavor.com/cioppino-seafood-stew-recipe/