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–+ servings
Cioppino Seafood Stew

Hearty Cioppino Seafood Stew for Cozy Dinner Nights

This Cioppino Seafood Stew blends fresh seafood in a savory tomato broth, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 3 minutes
Total Time 58 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/4 cup Olive Oil Adds richness and depth to the stew; substitute with vegetable oil if needed.
  • 1 large Fennel Bulb Only the white part is used, cut into ½-inch dice.
  • 1 large Yellow Onion Cut into ½-inch dice, can be replaced with shallots.
  • 3 cloves Garlic Pressed or minced.
For the Flavor
  • 1 teaspoon Whole Fennel Seeds Enhances the stew's anise flavor.
  • 1/2 teaspoon Red Pepper Flakes Adjust to your spice preference.
  • 1 28-ounce can Crushed Tomatoes Or substitute with fresh tomatoes.
  • 4 cups Seafood Stock Can substitute with clam juice or homemade stock.
  • 1 1/2 cups Dry White Wine Use Pinot Grigio or substitute with broth.
For the Seafood
  • 1 pound Cod Fillets Cut into 2-inch dice; can replace with halibut or firm fish.
  • 1 pound Large Shrimp Peeled and deveined; substitute with prawns.
  • 1 pound Sea Scallops Halved crosswise; can be replaced with additional shrimp.
  • 12 pieces Mussels Scrubbed; can be replaced by clams.
  • 12 pieces Littleneck Clams Use other small clams as a substitute.
  • 1 tablespoon Anise Flavored Liqueur Such as Pernod for flavor enhancement; omit if unavailable.
  • 3 tablespoons Parsley Fresh and minced for garnish; or swap with cilantro or basil.

Equipment

  • Heavy pot

Method
 

Step‑by‑Step Instructions
  1. In a heavy pot, heat ¼ cup of olive oil over medium heat until shimmering. Add the diced fennel and onion, stirring gently to combine. Sauté for about 10 minutes, or until the vegetables are tender and translucent.
  2. Stir in the minced garlic, whole fennel seeds, and red pepper flakes. Cook for 2 minutes, allowing the garlic to become fragrant and golden.
  3. Pour in the crushed tomatoes, seafood stock, and white wine. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes.
  4. Gently layer in the cod, shrimp, scallops, and mussels without stirring. Cover and cook for 10 minutes, until the seafood is opaque.
  5. Stir in the anise-flavored liqueur, cover again, and let sit for 3 minutes.
  6. Ladle into bowls, garnish with parsley, and serve immediately with sourdough bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For best flavor, use the freshest seafood available. Adjust spice levels to taste, and don't overcrowd the pot when cooking seafood.

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