If you’ve ever wanted to savor the taste of the seaside from the comfort of your kitchen, this Classic Seafood Cioppino Recipe is your new go-to. Bursting with fresh cod, succulent shrimp, tender scallops, lively clams, and briny mussels all swimming in a rich, tomato-wine broth, this stew is a celebration of bold flavors and comforting warmth. Whether you’re cooking for a crowd or craving a hearty seafood dish, this recipe brings together simple ingredients in a way that delivers a spectacular taste of coastal tradition with every spoonful.
Ingredients You’ll Need
The beauty of this Classic Seafood Cioppino Recipe lies in its straightforward yet vibrant ingredients. Each component plays an essential role, building layers of flavor, textures, and that gorgeous red hue that makes the dish irresistible.
- 1.5 pounds cod fillets, cubed: A mild, flaky fish that absorbs the stew’s flavors beautifully and provides a tender bite.
- 1.5 pounds large shrimp – peeled and deveined: Adds a sweet, firm texture that pairs perfectly with the other seafood.
- 1.5 pounds bay scallops: These small, tender scallops deliver a delicate sweetness that elevates the stew.
- 18 small clams: Fresh clams contribute a briny pop and infuse the broth with their oceanic goodness.
- 18 mussels, cleaned and debearded: Their juicy meat and slightly chewy texture add heartiness to the dish.
- 1.5 cups crabmeat: Sweet crabmeat brings another dimension of luxury and depth.
- 0.75 cup butter: Used for sautéing, butter creates a rich base that carries the aromatics spectacularly.
- 2 onions, chopped: Onions provide sweetness and body when softened.
- 1 bunch fresh parsley, chopped: Adds a fresh, herbal brightness that cuts through the rich stew.
- 2 cloves garlic, minced: Garlic lends its unmistakable warmth and fragrance.
- 2 (14.5 ounce) cans stewed tomatoes: The heart of the broth, offering acidity, color, and robust tomato flavor.
- 2 (14.5 ounce) cans chicken broth: Adds savory depth and balances the tomato’s acidity.
- 1.5 cups white wine: Brings brightness and a subtle tang that lifts the seafood flavors.
- 1 cup water: Helps to thin the broth slightly while maintaining flavor concentration.
- 2 bay leaves: These leaves infuse the broth with an earthy, aromatic note that’s essential to the dish’s complex taste.
- 1 tablespoon dried basil: Adds sweet and peppery herbal notes that blend perfectly with the tomatoes.
- 0.5 teaspoon dried thyme: Offers a gentle, minty undertone that keeps the broth balanced.
- 0.5 teaspoon dried oregano: Brings a warm, slightly bitter edge that enhances the Mediterranean feel.
How to Make Classic Seafood Cioppino Recipe
Step 1: Sauté Aromatics
Start your Classic Seafood Cioppino Recipe by melting the butter in a large stockpot over medium-low heat. As the butter melts into a golden pool, add the chopped onions, fresh parsley, and minced garlic. Cook and stir gently until the onions turn soft and translucent, about 3 to 4 minutes. This simple step unlocks the flavors and creates a fragrant base that will permeate the entire stew, building the first layer of warmth and richness.
Step 2: Add Liquids and Herbs
Next, pour in the stewed tomatoes, breaking them up with your spoon so they meld easily into the pot. Stir in the chicken broth, white wine, water, and all the dried herbs, including bay leaves, basil, thyme, and oregano. Cover the pot, reduce the heat to a gentle simmer, and let the broth bubble softly for about 30 minutes. This slow simmer is crucial; it allows the flavors to marry beautifully, creating that signature rich and fragrant base of your Classic Seafood Cioppino Recipe.
Step 3: Cook the Seafood
Now comes the star of the dish: the seafood. Stir in the cubed cod, peeled shrimp, scallops, small clams, mussels, and crabmeat all at once. Turn up the heat just enough to bring the stew to a gentle boil. Then cover the pot and let it simmer for 5 to 7 minutes, just until the clams have opened wide and the seafood is cooked through. This timing keeps everything tender and flavorful while infusing the broth with the ocean’s essence from the fresh seafood.
Step 4: Serve
Once your Classic Seafood Cioppino Recipe is ready, ladle the steaming stew into bowls. Serve it hot to enjoy every nuance of the dish’s wonderfully rich seafood flavors and aromatic broth. This meal shines when shared, inviting everyone around the table to dig in and savor the coastal charm packed into every bite.
How to Serve Classic Seafood Cioppino Recipe
Garnishes
To give your Classic Seafood Cioppino Recipe that final touch of freshness, sprinkle chopped parsley or fresh basil on top just before serving. A squeeze of lemon juice can brighten the dish and balance its richness. Some like to add a pinch of crushed red pepper flakes for an extra hint of warmth—it’s all about customizing it to your favorite seafood stew vibe.
Side Dishes
This hearty seafood stew pairs beautifully with crusty bread for dipping into that luscious broth. Garlic bread or a classic baguette are perfect companions. For a light contrast, a crisp green salad dressed with a simple vinaigrette can refresh the palate and bring balance to the meal.
Creative Ways to Present
Want to impress guests? Serve your Classic Seafood Cioppino Recipe in charming individual terracotta bowls or rustic soup crocks for a cozy feel. Garnish with edible flowers or microgreens to elevate presentation. Offering small bowls of grated Parmesan or chili oil on the side can also let everyone personalize their bowls, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Seafood Cioppino Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because seafood tends to absorb flavors and textures from the broth, you’ll find the stew tastes even more melded the next day. Just be sure to cool it properly before refrigerating to keep the seafood fresh and tender.
Freezing
Freezing this seafood stew is possible, but it’s best to freeze it before adding delicate shellfish like clams and mussels to avoid texture changes. You can freeze the broth and more robust seafood such as cod and shrimp separately in freezer-friendly containers for up to 2 months. Thaw slowly in the fridge and add the shellfish fresh when reheating.
Reheating
When it’s time to enjoy your leftovers, reheat gently on the stovetop over low heat to prevent the seafood from becoming rubbery. Stir occasionally and add a splash of water or broth if it thickens too much. Avoid microwaving as it can overcook the seafood unevenly; slow, steady warmth is key to maintaining the stew’s luscious texture and depth.
FAQs
Can I use other types of seafood in this Classic Seafood Cioppino Recipe?
Absolutely! The recipe is flexible and welcomes additions like lobster, crab claws, or even squid. Just keep in mind cooking times differ; delicate seafood should be added last to avoid overcooking.
Is it possible to make this dish without wine?
Yes, you can substitute the white wine with extra chicken broth or a splash of lemon juice for acidity. The wine adds a nice brightness but the stew will still be flavorful without it.
What kind of bread pairs best with seafood cioppino?
Crusty breads like sourdough, French baguette, or a rustic Italian loaf are excellent because they hold up well when dipped in the broth and complement the stew’s robust flavors perfectly.
Can I prepare part of this recipe ahead of time?
Definitely! You can make the broth and simmer the herbs and tomatoes a day ahead, refrigerate it, and add the seafood fresh when you’re ready to serve for the best texture.
How spicy is Classic Seafood Cioppino Recipe?
Traditionally, the recipe has a mild warmth from herbs and garlic, but it’s not spicy. You can easily add red pepper flakes to taste if you prefer a bit of heat.
Final Thoughts
There’s just something magical about bringing together fresh seafood and a fragrant, hearty broth that makes this Classic Seafood Cioppino Recipe an unforgettable dish. It’s not only delicious but also a beautiful way to share a taste of the coast with friends and family. So, roll up your sleeves and dive into this stew—you’re guaranteed to fall in love with every spoonful!
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 fish stew combining a rich tomato and wine broth with a variety of fresh seafood including cod, shrimp, scallops, clams, mussels, and crabmeat. This flavorful, comforting dish is perfect for sharing and brings a taste of coastal cuisine to your table.
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 & Flavorings
- 0.75 cup butter
- 2 onions, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
Liquids & Herbs
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (14.5 ounce) cans chicken broth
- 1.5 cups white wine
- 1 cup water
- 2 bay leaves
- 1 tablespoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Instructions
- Sauté Aromatics: Melt the butter in a large stockpot over medium-low heat. Add the chopped onions, fresh parsley, and minced garlic. Cook and stir for about 3 to 4 minutes until the onions are softened and translucent, allowing the flavors to meld together.
- Add Liquids and Herbs: Add the stewed tomatoes to the pot, breaking them into chunks with your spoon. Stir in the chicken broth, white wine, water, bay leaves, dried basil, thyme, and oregano. Cover the pot and let it simmer gently for 30 minutes to develop a rich and flavorful broth.
- 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 it to a simmer. Cover and cook for 5 to 7 minutes or until the clams have opened and all the seafood is cooked through.
- Serve: Ladle the hot cioppino into bowls. Serve immediately while warm to enjoy the fresh and robust seafood flavors.
Notes
- Discard any clams or mussels that do not open after cooking.
- Use a dry white wine such as Sauvignon Blanc for best flavor.
- Serve with crusty bread or garlic bread for dipping into the broth.
- Ensure all seafood is fresh for optimal taste and safety.
- Adjust seasoning with salt and pepper as needed before serving.
