Print

Rustic Seafood Cioppino: Hearty Fisherman’s Stew

Close-up of a hearty bowl of seafood soup cioppino featuring shrimp, mussels, clams, and scallops in a rich tomato broth.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rustic seafood soup, Cioppino, packed with fresh clams, mussels, shrimp, and fish simmered in a rich, savory broth. It is a comforting meal that pairs well with crusty bread.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup dry white wine or fish stock
  • 1 cup water
  • 1 pound firm white fish (like cod or snapper), cut into 1-inch pieces
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, white wine (or stock), and water. Bring the mixture to a simmer.
  4. Season the broth with salt and pepper. Reduce heat to low, cover, and let the broth simmer for 20 minutes to let the flavors combine.
  5. Increase the heat to medium-low. Add the fish pieces, mussels, and clams to the simmering broth. Cover the pot.
  6. Cook for 5 to 7 minutes, or until the mussels and clams begin to open. Discard any that do not open.
  7. Add the shrimp to the pot. Cook for another 3 to 5 minutes, until the shrimp are pink and cooked through.
  8. Taste the broth and adjust seasoning if needed. Serve this hearty fisherman’s stew immediately with crusty bread for dipping.

Notes

  • You can substitute the mixed seafood with your favorite combination of fresh fish and shellfish.
  • For a deeper flavor, use a good quality seafood stock instead of water.
  • This soup is excellent served with toasted sourdough bread rubbed with garlic.

Nutrition

Find it online: https://delicerecipe.com/seafood-soup-rustic-cioppino-recipe/