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Cioppino Recipe

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★★★★★

4.6 from 56 reviews

Cioppino is a classic Italian-American seafood stew bursting with flavors from a medley of fresh clams, mussels, shrimp, and halibut simmered in a savory tomato and white wine broth infused with fennel, garlic, and aromatic herbs. This comforting dish is perfect served with crusty baguette and a squeeze of fresh lemon.

Ingredients

Scale

Seafood

  • 1 dozen littleneck clams, scrubbed
  • 1 dozen mussels, scrubbed
  • 1 lb. shrimp, peeled and deveined
  • 1 lb. halibut, skin removed and cut into 1” pieces

Broth and Vegetables

  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, chopped, fronds reserved
  • 2 shallots, minced
  • 2 garlic cloves, thinly sliced
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups dry white wine
  • 1 (28-oz.) can crushed tomatoes
  • 1 (8-oz.) bottle clam juice
  • 2 cups water
  • 2 dried bay leaves
  • 1 2″-thick strip orange zest (optional)

To Serve

  • 1/4 cup freshly chopped parsley
  • Baguette
  • Lemon wedges

Instructions

  1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped fennel and minced shallots, cooking until they are soft and translucent, about 6 minutes. Then add sliced garlic, dried oregano, red pepper flakes and season with kosher salt and freshly ground black pepper. Cook for an additional minute until fragrant.
  2. Build the Broth: Pour in the dry white wine and bring it to a boil. Let it reduce by half over 3 to 5 minutes, scraping up any browned bits from the bottom of the pot. Next, add the crushed tomatoes, clam juice, water, bay leaves, and the orange zest if using. Stir well to combine and bring to a low simmer. Cook for 20 minutes, stirring occasionally, to meld the flavors.
  3. Cook the Seafood: Remove the bay leaves and orange zest from the broth. Add the littleneck clams to the simmering liquid, cover the pot and cook for 5 minutes. Then uncover and layer in the mussels evenly, followed by the shrimp and halibut pieces—do not stir after adding. Cover again and cook for 5 more minutes until all clams and mussels have opened and the shrimp and fish are opaque and fully cooked. Discard any unopened shellfish.
  4. Serve: Ladle the steaming cioppino into bowls, topping with reserved fennel fronds and freshly chopped parsley. Serve immediately alongside crusty baguette and lemon wedges for squeezing over the stew to add brightness.

Notes

  • Use fresh seafood for the best flavor and texture.
  • Discard any clams or mussels that do not open after cooking to avoid food safety issues.
  • Optional orange zest adds a subtle citrus aroma, enhancing the broth.
  • Adjust red pepper flakes to your preferred level of heat.
  • Serve with crusty bread to soak up the flavorful broth.

Keywords: Cioppino, seafood stew, clam, mussels, shrimp, halibut, tomato broth, Italian seafood soup

Find it online: https://thefoodrecipe.com/cioppino-recipe/