If you’re craving a heartwarming meal that brims with ocean-fresh flavors and cozy, savory broth, the Classic Seafood Cioppino Recipe is your new best friend. This vibrant, Italian-American seafood stew brings together a delightful medley of cod, shrimp, scallops, clams, mussels, and crabmeat in a rich tomato and wine-infused broth. The symphony of tastes and textures makes it an irresistible dish that’s perfect for sharing with loved ones on a chilly evening or any time you want a bowl of pure comfort. Trust me, once you make this Classic Seafood Cioppino Recipe, it’s going to become a go-to in your kitchen for years to come.
Ingredients You’ll Need
The magic of this Classic Seafood Cioppino Recipe lies in its simplicity and quality ingredients that each play a vital role. From the fresh seafood to the fragrant herbs and hearty tomatoes, every component adds depth and color to create a stew bursting with flavor and warmth.
- 1.5 pounds cod fillets, cubed: A mild, flaky white fish that soaks up the tomato-based broth beautifully.
- 1.5 pounds large shrimp, peeled and deveined: Adds a sweet, tender bite with a subtle ocean flavor.
- 1.5 pounds bay scallops: Delicate and slightly sweet, these scallops bring a lovely tender texture.
- 18 small clams: Offer briny bursts of flavor and open up to soak in the broth during cooking.
- 18 mussels, cleaned and debearded: Their rich, slightly sweet taste complements the other seafood beautifully.
- 1.5 cups crabmeat: Adds a sweet, succulent layer that elevates the stew’s seafood medley.
- 0.75 cup butter: For sautéing and bringing a silky richness to the base.
- 2 onions, chopped: Provide a sweet, savory foundation when cooked down with garlic and herbs.
- 1 bunch fresh parsley, chopped: Brightens and freshens the stew with herbaceous notes.
- 2 cloves garlic, minced: Essential for adding warmth and depth to the aromatics.
- 2 (14.5 ounce) cans stewed tomatoes: Form the hearty, tangy tomato base that ties the dish together.
- 2 (14.5 ounce) cans chicken broth: Enhances the broth’s richness and balances the acidity of the tomatoes.
- 1.5 cups white wine: Adds a subtle fruity acidity and complexity to the broth.
- 1 cup water: Helps adjust the stew’s consistency without diluting flavors.
- 2 bay leaves: Impart earthy, slightly floral undertones that deepen the stew’s aroma.
- 1 tablespoon dried basil: Offers a sweet, peppery herb flavor that complements the tomato base.
- 0.5 teaspoon dried thyme: Adds a subtle earthiness that rounds out the herbs.
- 0.5 teaspoon dried oregano: Brings a warm, slightly bitter note typical of Mediterranean cuisine.
How to Make Classic Seafood Cioppino Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large stockpot over medium-low heat. Add the chopped onions, fresh parsley, and minced garlic. Stir and cook gently for 3 to 4 minutes until the onions turn soft and translucent, allowing the fragrant herbs and garlic to meld with the softened onions. This flavorful base primes the stew for the rich broth to come.
Step 2: Add Liquids and Herbs
Next, pour in the stewed tomatoes and break them up with your spoon, releasing their juiciness into the pot. Follow with chicken broth, white wine, and water. Toss in the bay leaves, dried basil, thyme, and oregano. Cover the pot and let the broth simmer gently for 30 minutes. This slow simmer lets all the flavors marry beautifully, developing a savory and aromatic foundation.
Step 3: Cook the Seafood
Once your broth has developed its rich character, it’s time to add the stars of the show: the cubed cod, shrimp, scallops, clams, mussels, and crabmeat. Increase the heat to bring the stew to a gentle boil, then cover and reduce the heat to let it simmer for 5 to 7 minutes. You’ll know it’s ready when the clams have opened up and the seafood is cooked perfectly tender but not overdone.
Step 4: Serve and Enjoy
Now the best part: ladle the piping hot Classic Seafood Cioppino Recipe into warm bowls and serve immediately. Every spoonful will offer a wonderful combination of tender seafood pieces and flavorful broth that tastes like a hug from the sea.
How to Serve Classic Seafood Cioppino Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light drizzle of good-quality olive oil can add a bright, fresh finish to your bowl of cioppino. For a subtle kick, a pinch of red pepper flakes works wonders too, igniting the stew with a warmth that complements the seafood perfectly.
Side Dishes
Serving cioppino with crusty bread is an absolute must—it’s perfect for soaking up that luscious broth. Garlic bread, sourdough, or even a rustic baguette all pair beautifully. A simple green salad on the side can provide a crisp counterpoint to the hearty stew and round out the meal with freshness.
Creative Ways to Present
For a seafood feast that wows, serve the Classic Seafood Cioppino Recipe in individual mini cast iron skillets or rustic bowls set atop wooden boards. Adding lemon wedges on the side lets guests customize their citrus boost, and serving a glass of chilled white wine will elevate the whole experience to something truly special.
Make Ahead and Storage
Storing Leftovers
This dish tastes great the next day once the flavors have had more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 2 days. Before reheating, stir gently to reincorporate any separated broth and seafood juices.
Freezing
While your freshly cooked Classic Seafood Cioppino Recipe is best enjoyed immediately, you can freeze leftovers with care. Store the stew without the seafood (which freezes poorly) and freeze the broth separately for up to 2 months. Add fresh seafood when reheating to avoid any rubbery textures.
Reheating
Gently reheat cioppino on the stovetop over low heat, stirring occasionally to warm evenly without overcooking the seafood. If using frozen broth, thaw it in the refrigerator overnight and finish by adding fresh seafood pieces at the end to preserve their tenderness and flavor.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! The Classic Seafood Cioppino Recipe is wonderfully versatile. You can swap in or add lobster tails, crab legs, or even firm white fish like halibut. Just be mindful of cooking times so everything stays tender and juicy.
Is this recipe very spicy?
Not at all! The spices in this recipe are more herbal and aromatic than spicy. If you enjoy heat, feel free to add a pinch of red chili flakes when cooking or garnish with fresh chopped chilies for a personal kick.
What kind of wine works best for cioppino?
A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the seafood beautifully. These wines add acidity and brightness to the broth without overpowering the delicate flavors.
Can I make this dish vegetarian?
While cioppino is intended as a seafood stew, you can create a vegetarian version by replacing the seafood with hearty vegetables like artichoke hearts, mushrooms, and zucchini. Use vegetable broth in place of chicken broth and skip the seafood for a rich, tomato-based stew.
How do I know when the clams and mussels are cooked?
The shells of clams and mussels will open up when they’re fully cooked. Discard any that remain closed after cooking, as they may not be safe to eat. Opening shells are a reliable indicator that your seafood is perfectly done.
Final Thoughts
I genuinely hope you give this Classic Seafood Cioppino Recipe a try—it’s such a joy to make and an absolute delight to eat. Whether you’re preparing it for a special dinner or a comforting night in, this recipe delivers an incredible balance of bold flavors and tender seafood that always impresses. So grab your apron and dive into the wonderful world of cioppino. Your taste buds will thank you!
Print
Classic Seafood Cioppino Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 13 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Italian-American
Description
This Classic Seafood Cioppino is a hearty Italian-American fish stew brimming with tender cod, succulent shrimp, bay scallops, clams, mussels, and sweet crabmeat simmered in a savory tomato and white wine broth infused with aromatic herbs. Perfect for a cozy dinner, this dish combines rich flavors and diverse textures in a comforting and flavorful seafood medley.
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
Broth & Aromatics
- 0.75 cup butter
- 2 onions, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 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 as you add them. Stir in the chicken broth, white wine, water, bay leaves, dried basil, thyme, and oregano. Cover the pot and let the broth simmer gently for 30 minutes to develop deep, rich flavors.
- Cook the Seafood: Stir in the cubed cod, peeled shrimp, bay scallops, clams, mussels, and crabmeat. Increase the heat to bring the stew to a boil, then reduce the heat to low, cover, and simmer for 5 to 7 minutes until the clams have opened and the seafood is cooked through.
- Serve: Ladle the hot cioppino into bowls immediately. Serve while warm to enjoy the fresh, savory seafood flavors infused in the rich tomato broth.
Notes
- Make sure to discard any clams or mussels that do not open during cooking.
- Use a good quality white wine for the best flavor.
- Adjust seasoning with salt and pepper to taste if desired.
- Serve with crusty bread to soak up the delicious broth.
- Ensure all seafood is fresh for optimal taste and safety.
