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–+ servings

Best Cioppino Seafood Stew Recipe

Angela Milnes
Cioppino is a rich, flavorful seafood stew made with shrimp, clams, mussels, and fish in a savory tomato broth. This easy Dutch oven recipe is perfect for a cozy dinner and pairs beautifully with crusty bread for dipping!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 3 Servings
Calories 2959 kcal

Ingredients
  

Cioppino stew Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Cup Diced Fennel Bulb
  • 1 ½ Cups Onion Diced
  • ½ Cup Celery Diced
  • 2 Tablespoons Garlic minced
  • ½ Teaspoon Red Pepper Flakes
  • 1 Can Crushed Tomatoes
  • 4 Cups Fish Fumet Broth You can also use Fish Stock or Seafood stock
  • ½ Cup Pernod
  • 1 Cup Dry White Wine
  • 2 Bay Leaves
  • Kosher Salt
  • Ground Black Pepper
  • 1 Snapper cut into large pieces
  • 1 Large Shrimp
  • 2 dozen Littleneck Clams steamed
  • 4 Tablespoons Basil roughly chopped
  • 4 Tablespoons Fresh Parsley roughly chopped

Aioli Sauce Ingredients

  • 1 qt Dukes Prepared Mayo
  • ¼ Cup Confit Garlic Puree
  • Juice of One Lemon
  • 1 Tablespoon Saffron
  • 1 Cup White Wine

Instructions
 

To Make Cioppino Stew

  • In a large Dutch oven, heat 3 tbsps of olive oil over medium-high heat. Stir in the fennel, onion, and celery and cook until translucent and tender for 5 minutes.Stir in the garlic, and red pepper flakes. Cook for about 2 minutes, or until fragrant.
  • Next, stir the Pernod and white wine, bring to a simmer and reduce by half. Stir in the crushed tomatoes, bay leaf and fish fumet (fish stock). 
  • Bring to a simmer and allow to cook uncovered for about 25-30 minutes, stirring occasionally.Use an immersion blender, and puree to a rustic consistency, then season the cioppino with kosher salt and black pepper to taste.
  • Add the snapper and shrimp and bring to a simmer again. Lower to medium heat. Cover and cook for about 5 minutes, or until the seafood is cooked through. 
  • Stir in the steamed clams. Adjust the seasoning as needed and serve immediately.
  • Ladle the cioppino into large, shallow bowls, drizzle with some extra olive oil and garnish with the chopped basil and parsley. 
  • Serve with toasted sourdough smeared with saffron aioli.

To Make Aioli

  • In a small pot, simmer the white wine until the wine is deeply colored and reduce to 2 oz.
  • Strain your cooking wine into a mixing bowl. Add the mayo, garlic puree and lemon juice. Stir until combined.

Notes

Cioppino can be served over a bed of pasta. The best pasta to use with this seafood stew recipe would be fettucine or linguine. Simply cook the pasta according to the package instructions, then toss it with a little olive oil so that it doesn't stick together. Serve cioppino over the pasta and enjoy!

Nutrition

Calories: 2959kcalCarbohydrates: 40gProtein: 71gFat: 255gSaturated Fat: 40gPolyunsaturated Fat: 144gMonounsaturated Fat: 64gTrans Fat: 1gCholesterol: 252mgSodium: 3988mgPotassium: 2448mgFiber: 6gSugar: 18gVitamin A: 2883IUVitamin C: 43mgCalcium: 259mgIron: 5mg
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