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

Best Cioppino Recipe: The Ultimate Italian Seafood Soup

Stacy Ling
This easy cioppino recipe is the ultimate Italian seafood soup. Perfect for cozy nights or festive gatherings!
5 from 1 vote
Print Pin
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 8 Servings
Calories 307 kcal

Equipment

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil
  • 3 Flat Anchovy Fillets in oil, drained Fillets in oil, drained
  • 1 Fennel Bulb Thinly Sliced
  • 1 Onion Chopped
  • 3 Shallots Chopped
  • 4 Ribs Celery Chopped
  • 2 Tsp Salt
  • 1 Tsp Pepper
  • 4 Cloves Garlic Finely chopped
  • 1 Tsp Crushed Red Pepper Flakes
  • 4 Tbsp Tomato Paste
  • 28 Oz Diced Tomatoes in their juice Canned in their juice
  • 1.5 Cup White Wine Dry
  • 5 Cups Fish Stock (can also use other stock with clam juice or beer)
  • 4 Sprigs Thyme (stems removed) Fresh (stems removed)
  • 1 Bay Leaf
  • 4 Oz Lobster Tails (1 PP)
  • 1 lb Clams Cleaned
  • 1 lb Mussels Cleaned and Debearded
  • 1 lb Oysters Shucked and in their liquor
  • 1 lb Shrimp Uncooked, peeled, and deveined
  • ½ lb Scallops Sea or Bay Scallops (whichever you prefer)
  • 1 lb Halibut Cut into 1″ chunks
  • ¼ lb Squid
  • ¼ Cup Parsley Flat Leaf, chopped
  • Parmesan Cheese Grated or shredded for garnish
  • Italian Bread

Instructions
 

  • Heat oil in a very large pot over medium heat, then sauté anchovies until they melt.
  • Add fennel, onion, shallots and celery, salt and black pepper and sauté about 7 minutes.
  • Stir in tomato paste and cook another 3-5 minutes until the paste carmelizes and turns a reddish-brown color.
    Making soup base and adding tomato paste
  • Add garlic and red pepper flakes, cook another few minutes.
  • Add tomatoes with their juices, wine, stock, thyme and bay leaf.
    mixing the stew and bringing to a boil
  • Cover and bring to simmer.
  • Reduce heat and keep on med-low for about an hour or more to allow the flavors to combine.
  • Bring liquid to boil. Add lobster tails. Cover and cook over over high heat for 8 minutes.
  • Add clams, mussels, and oysters. Cover and cook until shells open – about 5 minutes.
    adding the mussels to make seafood stew
  • Add rest of seafood and simmer gently until fish and shrimp are cooked through – about 4-8 minutes.
    Adding shrimp and scallops to italian seafood stew
  • Discard any clams and mussels that do not open.
  • Remove bay leaf and season to taste with salt and pepper.
  • Garnish bowls with chopped parsley and grated parmesan cheese. Serve with crusty bread…Enjoy!
    Cioppino recipe for seafood stew close up in white bowl with crusty bread

Nutrition

Calories: 307kcalCarbohydrates: 16gProtein: 36gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 178mgSodium: 1500mgPotassium: 1141mgFiber: 3gSugar: 7gVitamin A: 487IUVitamin C: 20mgCalcium: 138mgIron: 4mg
Keyword Cioppino, Italian Seafood Stew, Recipe for Seafood Stew
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