Cioppino: Authentic Italian Seafood Stew Recipe

Cioppino is a robust Italian-style fish stew that comes together in about thirty minutes. With a tomato-based broth and plenty of seafood, it’s easy enough for weeknights and satisfying enough for guests.

Watch the How to Make Iodine Rich Fish Stew for Good Thyroid Health video

A Fish Stew You’ll Love Making

This Cioppino is full of tender fish and shellfish simmered in a fragrant tomato and herb broth. It’s light enough to enjoy year-round yet warming on cooler evenings. The recipe is straightforward and suitable for cooks of all experience levels.

If you enjoy soups and stews, try beef and barley soup or the Italian pork rib and chickpea soup for more hearty, from-scratch meals.

What is Cioppino?

Cioppino originated with Italian fishermen in San Francisco and combines a tomato-forward broth with a variety of seafood. Classic versions use a mix of firm white fish, shrimp, and scallops; this recipe features halibut, shrimp, and bay scallops for a balanced, flavorful stew.

It’s quick to prepare and makes an elegant family dinner or a pleasing dish for guests.

Ingredients

The printable recipe card below contains exact measurements. In general, the main components are:

• Fat: A mix of olive oil and butter to sauté the aromatics gives depth and a pleasant richness.
• Aromatics: Onions, garlic, and bay leaves form the flavor base for the broth.
• White vermouth: Adds brightness; substitute a dry white wine or water if you prefer no alcohol.
• Herbs and spices: Italian seasoning, crushed red pepper, and fresh parsley provide the classic profile.
• Tomatoes: Cooked chopped tomatoes and a little tomato paste enrich the broth.
• Fish stock: Use store-bought fish stock or homemade fish bone broth for best flavor.
• Seafood: A firm white fish such as halibut, peeled shrimp, and sea scallops are used here; feel free to substitute similar seafood based on availability.

How to Make Cioppino

The stew comes together in a few clear steps. For full details and exact amounts, see the recipe card further down.

Step 1 – In a large heavy pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onions and cook until soft and translucent, then add garlic and cook until fragrant.

Step 2 – Pour in white vermouth to deglaze the pan, scraping up any browned bits. Simmer briefly to cook off the alcohol.

Step 3 – Stir in bay leaves, salt, Italian seasoning, black pepper, and red pepper flakes.

Step 4 – Add chopped tomatoes and tomato paste, stirring to combine.

Step 5 – Add chopped parsley and fish stock, cover, and simmer on low for about 10 minutes to blend the flavors.

Step 6 – Add the firm white fish and cook briefly, then add shrimp and scallops. Cook just until the seafood is opaque and cooked through—this happens quickly.

Step 7 – Serve the stew ladled into bowls, topped with additional fresh parsley. Offer crusty bread for dipping.

What to Serve with Cioppino

Cioppino is satisfying on its own but shines when served with toasted crusty bread for soaking up the broth. Sourdough is a classic choice, but baguette, sourdough crackers, or simple yeast rolls also work well.

If you want a lighter side, a crisp green salad or steamed vegetables make good accompaniments.

Expert Tips

• Storage: Keep leftovers refrigerated for up to three days. Freezing is not recommended as the texture of seafood can change.
• Timing: Add shrimp and scallops last since they cook very quickly—overcooking makes them tough.
• Bread: Grilled or toasted sourdough is traditional and ideal for sopping up the rich broth.

Vital Choice Discount Code

I often use fresh seafood from Vital Choice when making Cioppino. If you use their products, you may recognize them in other recipe videos where I show how to prepare salmon fillets.

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Easy Cioppino Recipe (Italian Fish Stew)

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Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Yield: 4 servings

Author: Mary Bryant Shrader

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Cioppino is a tomato-forward Italian fish stew developed by Italian fishermen in San Francisco. It’s quick, flavorful, and perfect for a family supper or a special occasion.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoon butter
• 2 medium onions, chopped
• 3 garlic cloves, crushed
• ½ cup white vermouth (or dry white wine or water)
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 bunch parsley, chopped
• 2 cups cooked chopped tomatoes
• 2 teaspoons tomato paste
• 4 cups fish stock
• 1 pound halibut pieces (or other white fish)
• 1 pound shrimp, cleaned and deveined
• 1 pound sea scallops

Instructions

• Heat olive oil and butter in a large heavy soup pot or Dutch oven over medium heat. Add onions and sauté until translucent.
• Add the garlic and cook for about one minute until fragrant.
• Deglaze the pan with the white vermouth and cook a few minutes to allow the alcohol to evaporate.
• Stir in bay leaves, salt, Italian seasoning, black pepper, and red pepper flakes. Add chopped tomatoes and tomato paste and stir to combine.
• Add chopped parsley, then pour in fish stock. Cover, reduce heat to low, and simmer for 10 minutes.
• Add halibut and cook for 3 minutes. Add shrimp and scallops and cook a few more minutes until all seafood is opaque and cooked through.
• Ladle into bowls, garnish with additional parsley, and serve with crusty bread or a baguette for dipping. Enjoy!

Notes

Store leftover stew in the refrigerator for up to three days.

Add shrimp and scallops last and remove the pot from heat as soon as they are cooked to avoid toughness.

Traditionally, Cioppino is served with grilled sourdough—perfect for mopping up the broth.

Copyright © 2018 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 565 kcal |
Carbohydrates: 18 g |
Protein: 65 g |
Fat: 24 g

Course: Soups & Stews

Cuisine: Italian

Calories: 565

Keyword: Cioppino, Fish Stew, Italian Fish Stew

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