Easy Cioppino Seafood Stew

Introduction

Easy Cioppino Seafood Stew is a rich, comforting dish loaded with fresh seafood simmered in a flavorful tomato and herb broth. This classic Italian-American favorite is surprisingly simple to make and is perfect for family dinners or special occasions. Serve it with crusty bread to soak up every last drop of the delicious broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 fennel bulb, diced (optional)
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 2 cups seafood or chicken broth
• 1 cup clam juice
• 1/2 cup dry white wine (optional)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 pound cod, halibut, or other firm white fish, cut into chunks
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 1 pound littleneck clams, scrubbed clean
• 8 ounces sea scallops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

For Serving

• Crusty sourdough or French bread
• Lemon wedges
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
2. Add the onion and fennel, cooking for about 5 minutes until softened.
3. Stir in the garlic, oregano, basil, crushed red pepper flakes, and tomato paste. Cook for 1 minute until fragrant.
4. Pour in the white wine, if using, and simmer for 2 minutes.
5. Add the crushed tomatoes, seafood broth, clam juice, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
6. Add the fish pieces and cook for 3 minutes.
7. Stir in the shrimp and scallops.
8. Add the mussels and clams, then cover the pot and cook for 5 to 7 minutes, or until the shellfish open and the shrimp are fully cooked. Discard any mussels or clams that do not open.
9. Stir in the fresh parsley and lemon juice.
10. Taste and adjust the seasoning if needed.
11. Ladle the stew into bowls and serve immediately with warm crusty bread and lemon wedges.

Tips

• Use the freshest seafood available for the best flavor.
• You can substitute your favorite seafood based on availability.
• Do not overcook the seafood, as it can become tough.
• The broth tastes even better when made a few hours ahead and gently reheated before adding the seafood.

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Servings

6 servings