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Cioppino Seafood Stew

Savory Cioppino Seafood Stew: A Heartwarming Dinner Delight

This delightful cioppino seafood stew features shrimp, cod, and clams infused with rich flavors, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 number Fennel Bulb Can replace with celery.
  • 1 number Yellow Onion Shallots are a good alternative.
  • 4 cloves Garlic Use fresh minced garlic for best results.
  • 1 tablespoon Whole Fennel Seeds Can swap with caraway seeds.
  • 0.5 teaspoon Red Pepper Flakes Adjust based on spice preference.
For the Stew
  • 28 ounces Crushed Tomatoes Can use fresh tomatoes or tomato puree.
  • 4 cups Seafood Stock Clam juice can be used as a substitute.
  • 1.5 cups Dry White Wine Choose a dry wine you enjoy drinking.
  • 1 teaspoon Kosher Salt
  • 0.5 teaspoon Black Pepper Freshly ground is recommended.
For the Seafood
  • 1 pound Cod Fillets Cut into 2-inch pieces; halibut can be substituted.
  • 1 pound Large Shrimp Peeled and deveined.
  • 1 pound Sea Scallops Can be omitted for lighter version.
  • 12 number Mussels Can substitute with extra shrimp or clams.
  • 12 number Littleneck Clams Any small clams will work.
Final Touches
  • 1 tablespoon Anise-Flavored Liqueur Optional, enhances flavor complexity.
  • 3 tablespoons Minced Parsley Fresh garnish for color and brightness.

Equipment

  • large heavy pot
  • Dutch oven

Method
 

Step-by-Step Instructions for Cioppino Seafood Stew
  1. Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium heat. Add 1 diced fennel bulb and 1 chopped yellow onion. Sauté for about 10 minutes until vegetables are tender and translucent.
  2. Stir in 4 minced garlic cloves, 1 tablespoon of whole fennel seeds, and ½ teaspoon of red pepper flakes, cooking for an additional 2 minutes.
  3. Pour in 28 ounces of crushed tomatoes, followed by 4 cups of seafood stock and 1.5 cups of dry white wine. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
  4. Layer in 1 pound of cod fillets, 1 pound of large shrimp, 1 pound of sea scallops, 12 mussels, and 12 littleneck clams. Cover and cook for 10 minutes.
  5. Stir in 1 tablespoon of anise-flavored liqueur if desired. Cover and let rest for 3 minutes.
  6. Ladle the stew into bowls and garnish with minced parsley. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

For best results, use fresh seafood and avoid stirring once the seafood is added to keep delicate pieces intact.

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