If you’re in the mood for a vibrant, soul-warming Italian-American classic that’s brimming with the ocean’s very best, you absolutely have to try Cioppino. This tomato-based seafood stew is a symphony of clams, mussels, shrimp, scallops, and flaky white fish, all simmered gently in a fragrant broth with white wine, garlic, and just a hint of peppery heat. Every spoonful is a celebration of bold flavors, hearty comfort, and a little bit of coastal magic—especially when you mop up the last drop with a crusty piece of bread.

Ingredients You’ll Need

The beauty of Cioppino lies in its fresh yet simple ingredients—each one plays an important role in building layers of flavor and texture. Don’t be afraid to swap in your favorite seafood or whatever looks best at the market!

Olive oil: This forms the luscious, aromatic base of the stew and marries all the flavors together.
Onion: Soft and sweet, onion adds depth and classic comfort to the broth.
Garlic: A couple of cloves—essential for that warm, signature aroma.
Fennel bulb (optional): If you love a hint of anise and extra freshness, thinly sliced fennel is your friend!
Crushed red pepper flakes (optional): A tiny pinch adds a lively, subtle heat that doesn’t overpower.
Dry white wine: The acidity brightens the broth and enhances the seafood beautifully—choose one you’d enjoy sipping.
Canned diced tomatoes: These make the stew hearty and provide lovely color and tang.
Clam juice: This secret weapon adds oceanic depth—don’t skip it if you want authentic Cioppino flavor.
Seafood or chicken broth: Either will do, but seafood broth brings an extra marine richness.
Bay leaf: Infuses the stew with a mild herbal note.
Dried oregano: Just a pinch for an unmistakable Mediterranean touch.
Salt and black pepper: Season the broth and heighten all those beautiful flavors.
Clams or mussels: They’re fun to eat and look stunning in your bowl! Scrub and debeard them so they’re ready to go.
Shrimp: Plump, juicy shrimp add sweetness and substance.
Sea scallops: Silky, tender, and oh-so-satisfying in every bite.
Firm white fish (like cod or halibut): Choose what’s freshest—cut into chunky pieces so it doesn’t fall apart.
Crab meat or crab legs: Rich and succulent, this is the showstopper ingredient in Cioppino.
Chopped fresh parsley: A bright and herbal garnish to finish.
Crusty bread: Essential for soaking up every drop of that glorious broth.

How to Make Cioppino

Step 1: Sauté the Aromatics

Grab your biggest, coziest pot or Dutch oven and heat up the olive oil over medium heat. When the oil glimmers, toss in your chopped onion, minced garlic, and, if you like, thin ribbons of fennel. Let them cook gently for about 5 minutes, stirring now and then, until everything is soft and fragrant. If you want a little bit of gentle heat, sprinkle in the red pepper flakes.

Step 2: Deglaze with White Wine

Pour in that cup of dry white wine, stirring to loosen up any tasty bits stuck to the bottom of the pot. Let it bubble away for 2 to 3 minutes so the alcohol cooks off, leaving behind just its bright, tangy notes that will liven up your Cioppino.

Step 3: Build the Broth

Now add the diced tomatoes (juices and all), clam juice, broth, bay leaf, oregano, salt, and black pepper. Stir to combine, bring to a gentle simmer, and let everything mingle for about 15 minutes. This is where the magic happens: all those flavors start building a rich, irresistible base for your seafood.

Step 4: Cook the Shellfish First

Time for the stars of the show! Add your clams or mussels to the bubbling broth and cover the pot. Let them steam for about 5 minutes—keep an eye out for those shells to start opening, which means they’re ready.

Step 5: Add the Rest of the Seafood

Once the shellfish begin to open, nestle in your shrimp, scallops, white fish, and crab. Cover the pot again and let everyone cook together for another 5 to 7 minutes, just until the seafood is perfectly tender and cooked through. Discard any clams or mussels that stubbornly stay closed—they were duds!

Step 6: Taste and Finish

Remove the bay leaf and give your Cioppino a taste. Need a little more salt? A twist of black pepper? Adjust as you like, then ladle this treasure into big bowls. Top each serving with a sprinkle of fresh parsley. Don’t forget to pass the crusty bread around the table!

How to Serve Cioppino

Garnishes

A generous shower of chopped fresh parsley on top is the classic move—it adds a burst of green and a gentle, herbal lift. If you’re feeling fancy, a twist of lemon or a drizzle of olive oil over each serving takes things to the next level. And don’t skip the black pepper grinder at the table!

Side Dishes

Traditionally, Cioppino is served with rustic, crusty bread—the better to soak up all that flavorful broth. A simple, lightly dressed green salad is a perfect, refreshing partner to the rich stew. If you want a heartier meal, try it with a side of creamy polenta or roasted potatoes.

Creative Ways to Present

Serve Cioppino in wide, shallow bowls for a rustic look, letting the vibrant colors of the seafood shine. For a dramatic touch, ladle the stew at the table straight from your Dutch oven, family-style. Or set out a big platter of grilled bread for dipping and let everyone help themselves—it turns dinner into a festive event!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cioppino (lucky you!), cool it down completely before transferring to a tightly sealed container. Store it in the fridge for up to 2 days, and know that the flavors will only deepen and improve overnight.

Freezing

While the broth of Cioppino freezes beautifully, seafood has a tendency to get rubbery after freezing and reheating. If you do freeze the stew, consider making the broth ahead, freezing it, and adding freshly cooked seafood when you’re ready to serve.

Reheating

To reheat, pour the stew into a pot and warm gently over low heat—just until the seafood is heated through. Take care not to boil, as that can toughen shrimp, scallops, and fish. Add a splash of broth or water if it seems thick.

FAQs

Can I use frozen seafood in Cioppino?

Yes, you can use frozen seafood! Just thaw it thoroughly in the refrigerator before adding it to the stew. Frozen varieties can still deliver great flavor and texture, especially if you’re not near the coast or don’t have access to fresh catch.

Is Cioppino spicy?

Cioppino has a mild kick if you add the optional red pepper flakes, but it’s by no means a spicy stew. You’re free to boost or skip the heat entirely based on your personal preference or to suit your guests.

What kind of white wine should I use?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay—anything crisp and refreshing works. Save your big, oaky or sweet whites for another day.

Can I make Cioppino ahead of time?

You can prepare the broth and even let it mellow overnight for the flavors to deepen. However, wait to add the seafood until just before you plan to serve so everything stays juicy and tender.

How do I know if clams and mussels are fresh and safe?

Look for clams and mussels with tightly closed shells or ones that close when tapped. Discard any with cracked shells or those that don’t open after cooking. And always give them a good scrub and debeard if needed before adding to your Cioppino pot.

Final Thoughts

There’s just something magical about gathering friends or family around the table, a steaming pot of Cioppino at the center, everyone digging in and sharing stories. I truly hope this recipe inspires you to bring a little taste of the Italian coastline into your own kitchen—for a special occasion or just because. Give it a try, and I promise: you’ll want to make this Cioppino again and again!

Cioppino Recipe