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–+ servings
Cioppino Seafood Stew

Delicious Cioppino Seafood Stew for Cozy Family Dinners

Delicious Cioppino Seafood Stew showcases the flavors of the coast with fresh seafood and rich tomatoes.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 3 minutes
Total Time 1 hour 3 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil can use any neutral oil as a substitution
  • 1 whole Fennel Bulb use the white part only, cut into ½-inch dice
  • 1 whole Yellow Onion leeks or shallots can be used in its place
  • 4 cloves Garlic press or mince for maximum aroma
  • 1 teaspoon Whole Fennel Seeds optional but recommended for authenticity
  • ½ teaspoon Red Pepper Flakes adjust to taste for your preferred spice level
  • 28 ounces Crushed Tomatoes forms the stew base with acidity and sweetness
  • 4 cups Seafood Stock can substitute with clam juice or homemade stock
  • 1½ cups Dry White Wine use a wine you enjoy drinking
  • to taste Kosher Salt & Black Pepper for seasoning
For the Seafood
  • 1 pound Cod Fillets cut into 2-inch dice
  • 1 pound Large Shrimp peeled and deveined
  • 1 pound Sea Scallops halved for even cooking
  • 1 dozen Mussels scrubbed before use
  • 1 dozen Littleneck Clams optional
For the Finishing Touches
  • 1 tablespoon Anise-flavored Liqueur e.g., Pernod, optional
  • 3 tablespoons Parsley minced, for garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced fennel bulb and yellow onion. Cook for about 10 minutes until softened and translucent.
  2. Stir in 4 cloves of minced garlic, 1 teaspoon of fennel seeds, and ½ teaspoon of red pepper flakes. Cook for an additional 2 minutes until fragrant.
  3. Add a 28 oz can of crushed tomatoes, 4 cups of seafood stock, and 1½ cups of dry white wine. Season with kosher salt and black pepper to taste. Bring to a gentle boil, then reduce to a simmer and cook for 30 minutes.
  4. Carefully add the cod fillets first, followed by the shrimp, scallops, and mussels in that order. Cover the pot and cook for 10 minutes.
  5. Gently stir in 1 tablespoon of anise-flavored liqueur into the stew. Recover and let it rest for 3 additional minutes off the heat.
  6. Serve the cioppino seafood stew into bowls, ensuring each portion includes a generous mix of seafood and broth. Garnish with minced parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 10gSaturated Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Use the freshest seafood available and adjust spices in the broth to your taste.

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