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Cioppino, A Hearty Seafood Stew

Attention seafood lovers! Enjoy this delicious Cioppino, a hearty seafood stew. It is a fish stew chock full of your favorite seafood and flavors.
Course: Soup
Cuisine: Italian
Keyword: Cioppino
Servings: 6 servings
Author: Jurga


  • ¼ cup olive oil
  • ¼ cup shallots, chopped, approximately 3 shallots
  • ¼ cup fennel, chopped
  • 2 Tablespoons garlic, minced, approximately 4 garlic cloves
  • 1 bay leaf
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano, crumbled
  • ½ teaspoon dried thyme, crumbled
  • 2 Tablespoons tomato paste
  • 1 teaspoon salt, or to taste
  • Ground black pepper to taste
  • 1 ½ cups dry white wine
  • 1 cup chicken broth
  • 2 bottles clam juice
  • 28 ounce can pureed plum tomatoes
  • ½ - 1 teaspoon Old Bay Seasoning, or to taste
  • Splash of red wine
  • 1 pound king crab legs, thawed and cut into pieces, shell intact
  • 1 pound littleneck clams, well scrubbed
  • 1 pound uncooked large shrimp, 21-25 per pound, cleaned and deveined, tail segment intact
  • ¾ - 1 pound sea scallops
  • 1 ½ pounds assorted firm-fleshed fish such as halibut, cod, red snapper, or salmon, cut in 2-inch pieces
  • chopped parsley or basil, if desired for garnishing


  • In a large pot or Dutch oven, cook shallots and fennel in oil over moderate heat until translucent, about 5 minutes.
  • Add garlic and sauté for 2 more minutes.
  • Add the bay leaf, red pepper flakes, oregano, thyme, tomato paste, salt and pepper and mix well.
  • Add all remaining ingredients, except for the seafood and garnish, and bring to a simmer.
  • Cover and cook on medium-low for 30 minutes.
  • Season shrimp, scallops and fish pieces lightly with salt and pepper and set aside.
  • Once the sauce is done cooking, add crab pieces and clams to the pot and simmer, covered until clams have opened, about 5 minutes. Discard any unopened clams.
  • Using a slotted spoon, transfer clams to a bowl and set aside.
  • Add shrimp, scallops and fish to the pot and simmer, covered until the fish is cooked through, about 5 minutes.
  • Return clams to pot and heat through.
  • Ladle the Cioppino into large soup bowls and garnish with chopped parsley or basil.
  • Serve with country style bread.


Gr8 Tips:

  • For a richer Cioppino consider adding some canned whole baby clams and canned lump crab meat. I like to use Chicken of the Sea.
  • Mussels are also a great addition to the stew.

Gr8 Make Ahead Tip:

To save time and for better flavor, make the stew, without the seafood, one day ahead. Cool, cover, then refrigerate until ready to use. Bring the stew to a simmer before adding the seafood.
Tried this recipe?Mention @Great8Friends or tag #gr8food!