Easy Cioppino (Seafood Stew)

If you’re craving a comforting, restaurant-quality meal at home, this Easy Cioppino (Seafood Stew) is exactly what you need. Loaded with clams, mussels, shrimp, cod, and scallops, all simmered in a rich, garlicky tomato broth, this dish is cozy, hearty, and surprisingly simple to make.

Don’t let the variety of seafood intimidate you—this stew comes together in under an hour and tastes like it’s been simmering all day.

Why You’ll Love This Recipe

Packed with seafood – Every bite is full of fresh, tender seafood

Rich, flavorful broth – Garlic, tomato, and herbs create depth
Quick & easy – Ready in under an hour
Perfect for entertaining – Easily double or triple the recipe
Best with crusty bread – Ideal for soaking up every drop of broth

What Is Cioppino?

Cioppino is an Italian-American seafood stew known for its tomato-based broth and mix of fresh seafood like clams, mussels, fish, shrimp, and scallops.

👉 Unlike French bouillabaisse, which uses saffron and fish stock, cioppino focuses on a bold tomato and garlic base.

Key Ingredients

Butter, onion & fennel – Build a rich, aromatic base
Garlic & tomato paste – Add depth and richness
White wine – Enhances flavor (optional but recommended)
Tomatoes & broth – Create the hearty stew base
Clam juice – Intensifies seafood flavor
Mixed seafood – Clams, mussels, cod (or halibut), shrimp, scallops
Parsley – Fresh finish

How to Make Cioppino

1. Build the Base

Melt butter in a large pot. Sauté onion and fennel until soft and fragrant.

2. Add Flavor

Stir in tomato paste, garlic, oregano, and red pepper flakes. Cook briefly.

3. Make the Broth

Add white wine, tomatoes, stock, clam juice, and bay leaf. Simmer for about 15 minutes.

4. Cook Shellfish First

Add clams and mussels. Cover and cook until they begin to open.

5. Add Remaining Seafood

Add fish, shrimp, and scallops. Simmer gently until just cooked through.

6. Finish & Serve

Stir in parsley, season to taste, and serve immediately.

Tips for the Best Cioppino

Use fresh seafood when possible for best flavor
Soak and clean clams to remove grit
Discard unopened shells after cooking
Add seafood in stages to avoid overcooking
Use a wine you enjoy drinking

Make-Ahead & Storage

Make broth ahead: Prepare 1–2 days in advance
Store leftovers: Refrigerate up to 1–2 days
Remove shellfish from shells before storing
Reheat gently to avoid overcooking seafood

What to Serve With Cioppino

Crusty bread or baguette
Garlic bread
Light salad
Simple pasta or risotto

Final Thoughts

This Easy Cioppino is the ultimate comfort dish—rich, warming, and loaded with seafood goodness. It’s impressive enough for guests but simple enough for a cozy weeknight dinner.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

4 tablespoons unsalted butter
1 medium sweet onion, diced
1 small fennel bulb, cored and diced
2 tablespoons tomato paste
3 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¾ cup dry white wine
1 (28-ounce) can petite diced tomatoes
2 cups vegetable stock
2 cups clam juice
1 bay leaf
Kosher salt and black pepper, to taste
12 little neck clams, scrubbed
½ pound mussels, scrubbed and debearded
1 pound cod or halibut, cut into pieces
½ pound shrimp, peeled and deveined
8 large sea scallops
2 tablespoons fresh parsley, chopped

Instructions

Melt butter in a large pot over medium-high heat. Add onion and fennel; cook until softened, about 8 minutes.
Stir in tomato paste, garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
Add wine, diced tomatoes, vegetable stock, clam juice, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
Add clams and mussels. Cover and cook until they begin to open, about 3–4 minutes.
Add cod, shrimp, and scallops. Simmer until seafood is just cooked through and shells fully open, about 3–4 minutes. Discard any unopened clams or mussels.
Stir in parsley, adjust seasoning, and serve immediately.