This easy cioppino recipe is the ultimate Italian seafood soup. Perfect for cozy nights or festive gatherings!

This cioppino recipe holds a special place in my heart (and my family’s!). It’s become a tradition to make this Italian seafood stew on Christmas Eve, but I also find myself turning to it whenever I want to impress friends or simply enjoy a comforting and flavorful meal.

What I love most about this cioppino recipe is its versatility because you can truly make it your own! My family enjoys it with a full “seven fishes” spread, but you can easily scale it back to just a few favorites. I have a weakness for adding lobster, but my mother prefers crab and swordfish – and honestly, both versions are incredible!

The beauty of this seafood soup is that it’s easily modifiable. Don’t like mussels? Swap them for scallops! Want to make it more budget-friendly? Simply adjust the types or amounts of seafood you include. Just be sure to keep those delicious base ingredients for maximum flavor.

Wait until you try this super delicious recipe for seafood stew – it’s truly the ultimate comfort food!

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Cioppino - recipe for seafood stew close up in white bowl with crusty bread

What is Cioppino?

Cioppino is a hearty and flavorful Italian-American seafood stew that originated in San Francisco in the late 19th century. Italian fishermen in the North Beach neighborhood would combine the day’s catch with tomatoes, wine, and spices to create this delicious and satisfying soup.

Today, the cioppino recipe is a beloved classic enjoyed throughout the year, but it holds a special place on tables during the holiday season, particularly for those celebrating the Feast of the Seven Fishes on Christmas Eve.

Why This Cioppino Recipe is the Best

This cioppino recipe is my go-to for several reasons:

Incredible flavor: The combination of fresh seafood, aromatic vegetables, and a rich tomato broth creates a depth of flavor that is simply irresistible.
Easy to make: While the seafood requires some prep, the actual cooking process is straightforward and requires just one pot.
Versatile: You can easily customize this recipe to your liking by using different types of seafood or adding your favorite vegetables.

seafood stew preparation cleaning the mussels in a glass bowl — Prepping the Mussels

How to Make This Recipe for Italian Seafood Soup

Not gonna lie, there’s a big list of ingredients but don’t let that intimidate you. The list looks more daunting than this is to actually make. And most of it, you might already have on hand aside from the seafood. This is why I also say, you can easily modify this recipe and omit some of the ingredients.

When I made it for New Year’s Eve, I made this dish with shrimp, halibut, scallops, and mussels. However you decide to make it though, make sure you have LOTS of crusty bread on the side to soak up all that liquid. Because it is delish!!!!

Ingredients for Italian Seafood Stew

Looking at the ingredient list, it may be a little intimidating, but this list is based on including 7 fishes for Christmas Eve. If you don’t want to do all 7 fishes, remove whatever seafood you want and adjust the cook time accordingly.

3 Tbsp of Extra Virgin Olive Oil
3 Flat Anchovy Fillets in oil, drained
1 Fennel Bulb, thinly sliced
1 Onion, chopped
3 Shallots, chopped
4 Celery Ribs, Chopped
2 Tsp Salt
1 Tsp Black Pepper
4 Garlic Cloves, finely chopped
1 Tsp Crushed Red Pepper Flakes
4 Tbsp Tomato Paste
28 oz Can of Diced Tomatoes in their juice
1 1/2 Cup Dry White Wine
5 Cups Fish Stock (can also use other stock with clam juice or beer)
4 Sprigs Fresh Thyme (stems removed)
1 Bay Leaf
4 oz. Lobster Tails (1 pp)
1 lb Clams, Cleaned
1lb Mussels, Cleaned and Debearded
1 lb Oysters, shucked and in their liquor
1 lb Shrimp, uncooked, peeled, and deveined
1/2 lb Sea or Bay Scallops (whichever you prefer)
1 lb Halibut cut into 1″ chunks
1/4 lb Squid
Handful Flat Leaf Parsley, chopped
Grated Parmesan Cheese
Crusty Bread to Serve on the Side

As an aside, if your shrimp doesn’t smell fresh, I shared a tip about making shrimp smell less fishy and making it fresh again in this article.

preparing to slice and chop fennel bulb to make recipe for seafood stew — Slicing and chopping fennel bulb

Directions for Italian Seafood Soup

Build the Foundation of Your Cioppino Recipe

Heat olive oil in a very large pot over medium heat. Sauté the anchovies until they melt into the oil, creating a flavorful base.

Aromatic Vegetables

Add the fennel, onion, shallots, and celery to the pot. Season with salt and black pepper, then sauté for about 7 minutes, or until the vegetables are softened.

Deepening the Flavor of This Cioppino Recipe

Stir in the tomato paste and cook for 3-5 minutes, allowing the paste to caramelize and turn a rich reddish-brown color. This step adds depth and complexity to the sauce.

Making soup base and adding tomato paste — Adding tomato paste to stew base

Spice Up Your Cioppino Recipe

Add the garlic and red pepper flakes to the pot. Cook for another minute or two, until fragrant, being careful not to burn the garlic.

Create the Cozy Broth

Pour in the crushed tomatoes, wine, stock, thyme, and bay leaf. Stir well to combine all the ingredients.

mixing the stew and bringing to a boil — Bringing the seafood stew base to a boil

Simmer to Perfection

Cover the pot and bring the liquid to a simmer. Reduce the heat to medium-low and let the cioppino simmer for about an hour, allowing the flavors to meld and deepen.

Don’t be intimidated by the simmering time! This is mostly hands-off, allowing the flavors to meld beautifully while you attend to other things. You can even let it simmer for several hours for an even richer flavor.

Italian Seafood Stew, Christmas Eve 2018

Add Lobster

Bring the liquid to a boil. Add the lobster tails, cover the pot, and cook over high heat for 8 minutes, or until the lobster is cooked through.

Incorporate the Shellfish

Add the clams, mussels, and oysters to the pot. Cover and cook until the shells open, about 5 minutes. Discard any shellfish that do not open.

adding the mussels to make seafood stew — Adding the mussels to make seafood stew

Add More Seafood

Add the remaining seafood (fish and shrimp) to the cioppino. Simmer gently until the fish is cooked through and the shrimp is pink and opaque, about 4-8 minutes.

Adding shrimp and scallops to italian seafood stew — Adding scallops and shrimp to seafood stew

Finishing Touches For This Cioppino Recipe

Remove the bay leaf from the pot. Season the cioppino to taste with salt and pepper.

Serve and Enjoy

Ladle your cioppino recipe into bowls. Garnish with chopped parsley and grated Parmesan cheese. Serve with crusty bread for dipping and enjoy!

Cioppino or recipe for italian seafood stew close up with crusty bread on the side

Making This Cioppino Recipe Your Own

Wine Choice: While red wine is traditional, you can also use white wine for a lighter flavor.
Seafood Swaps: Feel free to experiment with different types of seafood, such as scallops, crab, or lobster.
Veggie Additions: Enhance the cioppino with vegetables like fennel, bell peppers, or zucchini.

Serving Suggestions for Italian Seafood Stew

Always make sure you’ve got some crusty bread on hand so you can soak up all that yummy broth. I also love to serve this dish with a beautiful salad course and wrap it up with one of my favorite dump cake recipes.

Holiday Feast: Cioppino is a fantastic option for the Feast of the Seven Fishes on Christmas Eve.
Dinner Party: Impress your guests with this elegant and flavorful seafood soup.
Cozy Night In: Enjoy a bowl of cioppino on a chilly evening for a comforting and satisfying meal.

Time-Saving Tip: For stress-free entertaining, prepare the stew base ahead of time. You can even let it simmer on low for several hours to enhance the flavors. Just before your guests arrive, add the seafood and cook according to the recipe. Easy peasy!

Cioppino Recipe: Tips for Success

Seafood Selection: Use the freshest seafood you can find. Ask your fishmonger for recommendations.
Flavor Boost: For an extra layer of flavor, add a pinch of saffron or a bay leaf to the broth.
Consistency: If your seafood soup seems too thin, simmer it uncovered for a few more minutes to reduce the liquid. If it’s too thick, add a little more fish stock or water.

Prep Ahead Tips

Want to make this dish even easier? Prep the stew base ahead of time! You can make the base up to a day in advance and store it in the refrigerator. When you’re ready to cook, simply reheat the base and proceed with the recipe. I often prep the base and seafood earlier in the day, so I can enjoy my guests without being tied to the kitchen.

Storing Your Italian Seafood Stew

Make ahead: You can prepare the tomato broth a day in advance and store it in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Final Thoughts About This Cioppino Recipe

I hope you love this Italian seafood soup recipe as much as my family and I do! It’s a truly satisfying and flavorful dish that’s perfect for any occasion. Don’t forget to share your culinary creations with me – I’d love to see how your cioppino recipe turns out!

Want to check out other versions of seafood soup? Check out these ideas from the Spruce Eats.

Thank you so much for following along.

Enjoy a beautiful day! xo