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    Home » RECIPES » Seafood

    Cioppino Recipe: Italian Seafood Stew

    Published: Oct 5, 2020 / Modified: Dec 1, 2020 by: Dr. Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Jump to Recipe ⬇️

    This recipe will show you how to make a fresh, homemade Cioppino Recipe. This Italian seafood stew is hearty and perfect any time of year.

    Italian Seafood Stew Cioppino close up

    Italian Cioppino

    This is an Italian-American recipe that actually originated in San Francisco. Keep reading and learn how to make this comforting stew.

    Jump to:
    • Intro
    • Ingredients
    • Instructions
    • FAQ
    • Related recipes
    • Recipe

    Intro

    What Is Cioppino?

    Cioppino is an Italian-American fish stew that was created in San Francisco. There are lots of other similar recipes in in authentic Italian cuisine, but this one started right here in America.

    In fact, this is one of my favorite recipes because you can make it from whatever you have in your refrigerator or freezer.

    I always have a variety of wild-caught seafood in my freezer that I save for days when meal planning is the last thing on my mind. I had frozen shrimp, cod, scallops, and squid - all wild-caught, from Trader Joe's.

    Ingredients

    Here's what I used in my Cioppino stew, along with any substitutions. All of the exact ingredients are in the printable recipe card at the bottom of this post.

    Onions

    Any type of onion tastes delicious in this stew. You'll need to chop it into small squares, so if you want to shortcut this step, you can use frozen chopped onion.

    Garlic

    Use fresh garlic if you have it. It will taste so much better than garlic powder.

    Celery Stalks

    This is optional, but it adds a really nice texture to the stew.

    Tomato

    Use fresh tomato, not canned. It has a lot more flavor and a better texture.

    Herbs

    I used a combination of basil, thyme, sage, rosemary, and bay leaves.

    White Wine

    You can use a cooking wine or your favorite dry white wine. Don't use sweet wine.

    Seafood

    Use your favorite seafood - any kind that you enjoy eating! I used shrimp, scallops, squid rings, and wild-caught cod.

    Broth

    Make your own broth with tomato sauce, fish broth, and white wine.

    Instructions

    You can find other Cioppino recipes anywhere but my recipe is very simple and yet it delivers the same punch. Instruction is very simple. Did I say simple?

    Basically, saute the onions and garlic in olive oil, toss in celery, then, tomatoes and herbs. When they are tender, take them all out, and saute shrimp, scallops, squid, and cod - in that order - in the same pot in olive oil.

    Add back the veggies, tomato sauce (I used leftover spaghetti sauce in mine), and use fish broth or kombu broth or chicken broth or even water if you like.

    And that's it.

    While soup is simmering, smell the aroma, and slice the Ciabatta or any crusty bread, being careful not to cut your fingers because you are hurrying to eat the soup. And when it's ready, sop up the broth with some crusty Ciabatta and your world will be at peace again.

    Just enjoy Cioppino and forget about the hectic day you had today.

    Tomorrow is another day.

    By the way, here is a handy dandy printable pocket size National Smart Safe Seafood Guide 2010 on which seafood is sustainable from Food and Water Watch Org

    FAQ

    What is the difference between bouillabaisse and cioppino?

    They are basically the same soup. Cioppino is an Italian soup and has a tomato-based broth. Bouillabaisse is French and it has the same ingredients but with saffron added in.

    What do you serve Cioppino with?

    I like to eat it with some crusty bread, a glass of white wine, and a fresh garden salad.

    What salad tastes good with this seafood soup?

    Since this is an Italian stew, I like to serve a fresh garden salad with arugula, iceberg lettuce, tomatoes, and a drizzle of Italian dressing.

    How long is Cioppino good for?

    This will stay fresh in your refrigerator for 3-4 days.

    Related recipes

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    Italian Seafood Stew: Cioppino

    All seafood should be wild caught and not farmed - especially from a foreign country. Otherwise, this recipe will be terrible on your palate and you'll go, "Gah~ What a terrible recipe Karen gave me! Peh peh.....!" and you'll hate me forever so buy wild caught seafood. Always.

    Recipe

    Did you try this recipe? We would love your feedback! Click on the stars on the recipe card below.
    Cioppino
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    Italian Seafood Stew: Cioppino

    Cioppino is an Italian stew made with all sorts of wild-caught seafood in a tomato broth.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course : Soup
    Cuisine : Italian
    Servings: 4 servings
    Calories: 403kcal
    Author: Dr. Karen Lee

    Equipment

    • Skillet
    • Dutch Oven

    Ingredients

    • ¼ Cup EVOO - extra virgin olive oil
    • 1 Large Onion chopped into squares
    • 5 cloves garlic crushed or roughly chopped
    • 1 head celery stalks chopped leaves and all
    • 2 Large tomato cubed
    • 1 tablespoon fresh basil chopped
    • ¼ teaspoon dried Thyme
    • ¼ teaspoon dried sage
    • ¼ teaspoon dried rosemary
    • 2 Bay leaves
    • 2 tablespoon white wine

    Seafood

    • ½ C shrimp - any size shrimp will do
    • ½ C Bay scallops - those little guys
    • ½ C sliced squid rings - can be any part of squid but rings are prettier.
    • ½ C Cod - cut in cubes
    • 1 splash of white wine

    Broth

    • ¼ C tomato sauce
    • 1 C Fish Broth or Kombu
    • ⅛ C white wine
    • Salt and Pepper to taste
    US Customary - Metric

    Instructions

    • Saute onions and garlic in EVOO until onion is translucent
    • Add the rest of the veggies and herbs.
    • Continue to saute until celery is translucent and tender. Take them out into a bowl.
    • Add 2 tablespoon of EVOO to the pot. Add seafood in order, adding cod last and saute. Don't over stir seafood otherwise, cod will crumble.
    • Add the veggies. Add broth.
    • When it boils, lower to simmer for about ten minutes.

    Notes

    Use your favorite seafood in this recipe, all types taste perfect in it! 

    Nutrition

    Calories: 403kcal | Carbohydrates: 14g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 597mg | Potassium: 553mg | Fiber: 1g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 9.2mg | Calcium: 70mg | Iron: 1.7mg
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
    Tried this recipe? Share your photo and mention @drkarenslee or tag #drkarenslee!

    More Seafood

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    • Instant Pot® Shrimp Fra Diavolo over Penne

    About Dr. Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Jenn Flynn-Shon says

      December 19, 2010 at 10:38 am

      Yup, I just sat down and wrote out the Christmas cards yesterday so I know just where you're coming from there. Every year I say I'm either A) not doing cards at all and screw 'em if they don't understand (!!!) or B) writing them out & mailing the first week of December. And every year I send them out a week or less before Christmas. Funny though the list has shrunk exponentially in recent years as most of us just exchange email greetings now. There are some who would argue its not as personal or heartfelt but it certainly is cheaper if nothing else!

      The soup looks & sounds wonderful 🙂

    2. Jen on the Edge says

      December 18, 2010 at 1:32 am

      I don't know if this will help or not, but environmentally speaking, the live tree is your better bet. Since you have grown or grown-ish children, just send them to buy a tree and put them in charge of getting it up and decorated.

      • Karen says

        December 18, 2010 at 1:01 pm

        A live tree is what we'll end up buying tomorrow. And too bad that we can't rent a living tree from companies like Living Tree out here on the East Coast because that would be ideal. But until something like that comes along, we'll buy it from the Fire Department. And I know kids will love to decorate because they love to reminisce about each ornament that they made.

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    Hi, I'm Karen! I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite allergy-friendly, simple & easy recipes with you!

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