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–+ servings
Cioppino Seafood Stew

Savory Cioppino Seafood Stew That's Pure Comfort in a Bowl

A rich and comforting Cioppino Seafood Stew featuring fresh seafood and stewed tomatoes, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons butter Substitute with olive oil for a lighter version.
  • 1 onion Chopped; yellow or sweet onions work best.
  • 3 cloves garlic Minced; fresh is recommended for best taste.
  • 1/4 cup fresh parsley For garnish; cilantro can be used for a different flavor.
  • 28 ounces stewed tomatoes Crushed tomatoes can be used as an alternative.
  • 2 cups chicken broth Vegetable broth can be a substitute.
  • 1 cup white wine Sauvignon Blanc or Pinot Grigio are great choices.
  • 1 cup water Can be omitted if using more broth.
Seasoning
  • 2 bay leaves
  • 1 teaspoon dried basil Can be swapped with Italian seasoning mix.
  • 1 teaspoon thyme Dried or fresh works well.
  • 1 teaspoon oregano A classic Italian seasoning.
Seafood
  • 1 pound cod Can be swapped with haddock or any firm white fish.
  • 1 pound shrimp Peeled and deveined; fresh or frozen.
  • 1 pound scallops Can be omitted if desired.
  • 1 pound clams Ensure they are fresh and scrubbed clean.
  • 1 pound mussels Ensure they are fresh and scrubbed clean.
  • 1 cup crabmeat Canned or fresh is acceptable.

Equipment

  • large stockpot

Method
 

Steps
  1. Melt 2 tablespoons of butter in a large stockpot over medium-low heat. Once melted, add 1 chopped onion and 3 minced garlic cloves, stir occasionally for about 3-4 minutes until onions are translucent and fragrant.
  2. Add 28 ounces of stewed tomatoes, 2 cups of chicken broth, and 1 cup of white wine to the pot, stir to combine. Toss in 2 bay leaves, 1 teaspoon each of dried basil, thyme, and oregano. Increase heat slightly and let simmer for 30 minutes.
  3. Gently fold in 1 pound of cod, 1 pound of shrimp, 1 pound of scallops, 1 pound of clams, and 1 pound of mussels, followed by 1 cup of crabmeat. Stir carefully to avoid breaking the seafood, bring to a gentle boil and cook for about 5 minutes.
  4. Reduce heat to medium-low, cover the pot, and let simmer for an additional 5-7 minutes. Discard any shells that remain closed.
  5. Ladle the Cioppino into bowls, garnish with fresh parsley, and serve immediately. Drizzle with fresh lemon juice if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 27gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 8gVitamin A: 700IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Avoid overcooking seafood; clams and mussels should open but be removed if they remain closed. Use fresh ingredients for the best flavor.

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