This delicious Cioppino Seafood Stew Recipe comes together in about 30 minutes, all in one pot, for a quick and easy weeknight dinner that your family will love! Switch up the seafood and veggies to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. It’s such a cozy dish, perfect for chilly nights or anytime you crave a warm hug in a bowl!
Ingredient Breakdown
- Olive Oil
- Fennel Bulb
- Yellow Onion
- Garlic
- Whole Fennel Seeds
- Red Pepper Flakes
- Crushed Tomatoes
- Seafood Stock
- Dry White Wine
- Kosher Salt and Freshly Ground Black Pepper
- Cod Fillets
- Shrimp
- Sea Scallops
- Mussels
- Littleneck Clams
- Anise-Flavored Liqueur
- Parsley
Let’s Get Cooking!
Heat the Olive Oil: Start by pouring the olive oil into a heavy pot or Dutch oven over medium heat. In just a couple of minutes, the glorious olive aroma will fill your kitchen! It’s all about that initial step, friends!
Sauté the Veggies: Toss in the diced fennel and onion. Sauté for about 10 minutes until they’re tender and fragrant. You want those onions to be translucent and practically begging to be devoured!
Add Garlic and Spices: Stir in the minced garlic, fennel seeds, and red pepper flakes. This is where the magic starts to happen. Cook for another 2 minutes until fragrant (your neighbors will wonder what you’re making, trust me).
Incorporate the Base: Now add the crushed tomatoes, seafood stock, white wine, 1 tablespoon of salt, and 1 teaspoon of black pepper. Crank up the heat until it comes to a boil, then lower the heat and let it simmer uncovered for 30 minutes. It’s like letting all those flavors fall in love with each other!
Carefully Add the Seafood: Add the seafood in this order: first cod, then shrimp, followed by scallops, and finally mussels. Don’t stir; just arrange them nicely on top so they steam beautifully. Bring it to a gentle simmer, cover, and cook for 10 minutes. You’ll see the clams and mussels start to open their little mouths, such a sweet sight!
Finish with Liqueur: Once all the seafood is cooked to perfection, stir in the anise-flavored liqueur. Cover and let it sit for 3 minutes to meld everything. If you see any mussels or clams that didn’t open, it’s best to toss those out, yuck!
Ladle & Serve: Now, grab some large shallow bowls and ladle your Cioppino into them. Sprinkle with fresh parsley and serve it up alongside slices of crusty sourdough baguette for dipping into that heavenly broth. You are in for a treat!
Why I Love This Recipe
Honestly? This Cioppino is my go-to recipe when I want something comforting yet quick. There’s just something about the combination of seafood and tomatoes that warms my soul, you know? I’m a real sucker for a stew that looks impressive but is so easy to throw together! Plus, the best part is it’s so versatile, you can easily change up the ingredients based on what you have on hand, and it always turns out fantastic. Sometimes, I just grab whatever’s in the fridge and let the stew surprise me. It’s become a family favorite at our house!
If you loved this Cioppino Seafood Stew Recipe, be sure to check out my Gordon Ramsay Pan Seared Scallops, Gourmet Seafood Cassolette, or Louisiana Seafood Gumbo!
Why This Recipe Works
Quick & Easy
- This Cioppino comes together in under 30 minutes! It’s perfect for those busy weeknights when you need comfort food but don’t want to spend hours cooking.
One Pot Wonder
- Minimal cleanup required! Everything happens in one deliciously aromatic pot, making both cooking and clean-up a breeze.
Customizable
- The secret to an amazing Cioppino is how easily it adapts. Use whatever seafood you’ve got in the freezer or whatever’s fresh at the market. Throw in some extra veggies if you like!
Loaded with Flavor
- This stew is loaded with tons of flavor, from the sautéed aromatics to the rich broth with shrimp, mussels, and clams. Your taste buds will seriously thank you!
Comfort Food
- Whether it’s chilly outside or you’re just in need of some cozy vibes, this Cioppino ticks all the boxes for comfort food! It’s rich, hearty, and warms you from the inside out.
Serving and Storage Tips
Serving Suggestions
- I recommend serving this Cioppino with crusty sourdough bread for dipping, that’s non-negotiable! You can also pair it with a light salad for a fresh contrast.
Storage
- Leftovers keep in the refrigerator for about 2-3 days in an airtight container. Just make sure it cools to room temperature before sealing it up.
Reheating Instructions
- To reheat, gently warm the stew in a pot over low heat, stirring occasionally. You can add a splash of water or stock if it’s thickened up too much. Avoid microwaving if you can; you want to keep that seafood tender!
Freezer Friendly
- Freezing isn’t the best for this recipe, as the seafood can become rubbery once thawed. But in a pinch? You can freeze the broth without the seafood. Just make sure to store it in an airtight container, and it’ll last about 2-3 months!
So, this Cioppino Seafood Stew isn’t just a recipe, it’s an experience, a cozy hug on a cool evening, and the delight of sharing a delicious meal with loved ones. I can’t wait for you to try it! Happy cooking! Follow us on Pinterest for daily cooking inspiration that proves you don’t need a deep fryer to make amazing food!
Cioppino Seafood Stew
Ingredients
Method
- Heat olive oil in a heavy pot or Dutch oven over medium heat.
- Add diced fennel and onion; sauté for about 10 minutes until tender.
- Add minced garlic, fennel seeds, and red pepper flakes; cook for another 2 minutes.
- Incorporate crushed tomatoes, seafood stock, white wine, salt, and black pepper; bring to a boil, then simmer uncovered for 30 minutes.
- Carefully add seafood in this order: cod, shrimp, scallops, mussels, without stirring.
- Cover and cook gently for 10 minutes until seafood is cooked and clams open.
- Stir in anise-flavored liqueur; let sit for 3 minutes.
- Serve in large shallow bowls, garnished with parsley, and enjoy with crusty sourdough bread.