If you’re in the mood for a showstopping seafood meal, Cioppino (Fisherman’s Stew) is exactly what you want simmering away on your stovetop. This vibrant Italian-American classic is jam-packed with mussels, clams, shrimp, scallops, and chunks of tender white fish all nestled in a deeply flavorful tomato broth. With its hearty layers and bold Mediterranean flavors, Cioppino (Fisherman’s Stew) is a meal that always feels a bit like a celebration—no matter if it’s a cold night with family or a festive dinner with friends.
Ingredients You’ll Need
What I love about Cioppino (Fisherman’s Stew) is how each ingredient, from the sweet fennel to the briny shellfish, is simple yet irreplaceable when it comes to building layers of flavor. Don’t shy away from the list; every item matters for the stunning aroma, richness, and that comforting, rustic texture.
- Olive oil: Provides a velvety base and helps to soften the aromatics beautifully.
- Onion: Brings a sweet, savory backbone to the stew.
- Fennel bulb: Adds a subtle anise note for depth and a slight crunch.
- Garlic: The essential aromatic, giving the broth a robust punch.
- Red pepper flakes: Give just the right touch of warmth without overwhelming the seafood.
- Dried oregano: Infuses the broth with earthiness and those classic Italian vibes.
- Salt: Enhances all the natural flavors—taste as you go.
- Black pepper: Finishes everything with a hint of spice.
- Tomato paste: Deepens the color and adds a sweet, concentrated tomato richness.
- Dry white wine: Lifts the stew with acidity and helps deglaze the pan for maximum flavor.
- Crushed tomatoes: Offer that signature body and tangy base every great fisherman’s stew needs.
- Seafood or fish stock: Makes every spoonful taste briny, delicious, and full-bodied.
- Bay leaf: Adds a fragrant herbal undertone to round out the stew.
- Mussels: Release subtle ocean flavors and look gorgeous in the bowl.
- Clams: Add a briny bite and a pretty pop in your presentation.
- Shrimp: Soak up the tomato-y juices to become irresistibly tender.
- Scallops: Bring sweetness and luxury; don’t overcook these gems!
- Firm white fish (halibut or cod): Stands up to simmering and provides hearty texture.
- Fresh parsley: Brightens the whole Cioppino (Fisherman’s Stew) just before serving.
- Lemon juice: Adds a finishing zing and balances the richness.
- Crusty bread (optional): Essential for sopping up every last drop of that luscious broth.
How to Make Cioppino (Fisherman’s Stew)
Step 1: Sauté the Base
Start by heating up your olive oil in a big, heavy pot over medium heat. Add the chopped onion and those lovely ribbons of fennel, letting them gently soften for about 5–7 minutes. You want everything fragrant and starting to turn translucent—it forms the aromatic foundation for your entire Cioppino (Fisherman’s Stew).
Step 2: Layer the Aromatics
Toss in your garlic, red pepper flakes, oregano, salt, and black pepper. Stir and let these bloom for just a minute—they’ll instantly make your kitchen smell like a seaside bistro. Don’t let the garlic brown; just warm it through.
Step 3: Build That Robust Broth
Add tomato paste and cook it for two minutes, stirring to caramelize those sugars. Pour in the dry white wine, scraping up every tasty brown bit from the bottom of your pot. Let the wine mingle and simmer for three minutes until the alcohol burns off—this step adds amazing depth.
Step 4: Simmer It All Together
Next, stir in the crushed tomatoes, seafood stock, and bay leaf. Bring your mixture to a gentle boil, then lower the heat and let it all simmer uncovered for 25 minutes. This is where Cioppino (Fisherman’s Stew) develops its signature, full-bodied flavor.
Step 5: Cook the Shellfish
Add the mussels and clams right into the pot, cover, and let them steam for 5 minutes. Watch as their shells open up—this is the magic moment when the sea meets your stew.
Step 6: Add the Rest of the Seafood
Slip in the shrimp, scallops, and chunks of white fish. Cover and cook for another 5 minutes, just until the shellfish have all opened and everything is beautifully cooked through. Discard any mussels or clams that stubbornly stay closed.
Step 7: Finish with Freshness
Remove the stew from heat and stir in a generous squeeze of lemon juice along with heaps of fresh parsley. Taste and adjust the seasoning, then get ready to ladle your Cioppino (Fisherman’s Stew) into bowls.
How to Serve Cioppino (Fisherman’s Stew)
Garnishes
A final shower of chopped parsley and a light drizzle of olive oil over each bowl just before serving effortlessly elevates your Cioppino (Fisherman’s Stew). A wedge of lemon is classic, letting everyone add brightness to their own taste.
Side Dishes
Nothing pairs better than a thick slice of rustic, crusty bread—perfect for mopping up the fragrant broth. A simple green salad with a punchy vinaigrette or a spoonful of herbed aioli on the side can also round out your seafood feast.
Creative Ways to Present
Serve your Cioppino (Fisherman’s Stew) in generous deep bowls, maybe even set right atop a bed of steamed rice for an unexpected twist. Or wow your guests by ladling the stew into individual mini Dutch ovens or wide mugs for a cozy, bistro-style touch.
Make Ahead and Storage
Storing Leftovers
Let your leftover Cioppino (Fisherman’s Stew) cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to two days—the flavors actually deepen and get even tastier as they meld together.
Freezing
While the tomato broth and firm fish freeze well, shellfish and shrimp can become a little rubbery after being frozen and reheated. For best results, freeze only the broth and fish. When you’re ready to enjoy again, simply add fresh shellfish during the reheating stage.
Reheating
Gently reheat Cioppino (Fisherman’s Stew) over low heat on the stove until just steaming—avoid boiling, as this can toughen the seafood. If you’ve frozen the broth, thaw it overnight, then add fresh seafood and simmer until cooked through.
FAQs
Can I use different types of seafood in Cioppino (Fisherman’s Stew)?
Absolutely! This stew is beautifully flexible—go with whatever’s freshest at your market. Crab legs, calamari, or even lobster tails make fantastic additions.
Is it possible to make Cioppino (Fisherman’s Stew) without wine?
Yes! If you prefer to not use wine, simply substitute with extra seafood stock or a splash of clam juice for added briny flavor.
What’s the best way to clean shellfish before cooking?
Rinse mussels and clams under cold water, scrubbing off any debris. Be sure to remove any beards from mussels and discard any shellfish with broken shells or that don’t close when tapped.
Can I prep any ingredients ahead of time?
Definitely! Chop your vegetables, measure out the seasonings, and clean your seafood a few hours ahead. Keep seafood chilled until you’re ready to cook for maximum freshness.
How spicy is this version of Cioppino (Fisherman’s Stew)?
It has just a gentle warmth from the red pepper flakes, but you can adjust to your liking. Want more heat? Toss in a pinch more, or add a splash of hot sauce at the table.
Final Thoughts
There’s truly nothing like a steaming bowl of Cioppino (Fisherman’s Stew) to bring everyone to the table with anticipation and hungry appetites. I hope you give this recipe a try and experience the joy, comfort, and pure deliciousness that it brings—seafood lovers, you’re in for an absolute treat!
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Cioppino (Fisherman’s Stew) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A comforting and flavorful seafood stew, Cioppino, also known as Fisherman’s Stew, is a beloved Italian-American dish that features a mix of fresh seafood cooked in a rich tomato-based broth. This hearty dish is perfect for a special dinner or gathering with family and friends.
Ingredients
Stew:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fennel bulb, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 3 cups seafood or fish stock
- 1 bay leaf
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound firm white fish, cut into chunks
- 2 tablespoons chopped fresh parsley
- juice of 1/2 lemon
Serving:
- crusty bread for serving (optional)
Instructions
- Prepare the Stew: Heat olive oil in a large pot. Add onion and fennel, cook until softened. Stir in garlic, red pepper flakes, oregano, salt, and black pepper. Add tomato paste and cook. Pour in wine, then add crushed tomatoes, seafood stock, and bay leaf. Simmer.
- Cook the Seafood: Add mussels and clams, cook until they start to open. Add shrimp, scallops, and fish, cook until seafood is done. Discard any unopened shellfish.
- Finish and Serve: Stir in lemon juice and parsley. Serve hot with crusty bread.
Notes
- You can substitute fish stock with chicken broth or clam juice if needed.
- Use a variety of fresh seafood based on availability.
- Add a splash of Pernod or anise-flavored liqueur for extra depth of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg
