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A wide bowl of cioppino filled with clams, mussels, shrimp, scallops and chunks of white fish in a red tomato broth, with toasted sourdough on the side

Easy Cioppino

A San Francisco-style seafood stew of clams, mussels, shrimp, scallops and white fish in a garlicky tomato and white wine broth.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

Broth
  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 medium fennel bulb cored and thinly sliced
  • 6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine (360 ml)
  • 1 can crushed tomatoes 28 ounces (794 g)
  • 2 cups low-sodium seafood or fish stock (480 ml)
  • 1 bottle clam juice 8 ounces (240 ml)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
Seafood
  • 1 pound littleneck clams scrubbed (450 g)
  • 1 pound mussels scrubbed and debearded (450 g)
  • 1 pound halibut or cod fillet cut into 1 1/2-inch chunks (450 g)
  • 1 pound large shrimp peeled and deveined (450 g)
  • 1/2 pound sea scallops patted dry (225 g)
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh basil sliced

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Cook the onion and fennel for 8 minutes until soft.
  2. Stir in the garlic, red pepper flakes and tomato paste and cook for 2 minutes.
  3. Add the wine, scrape up the browned bits and simmer for 3 minutes.
  4. Add the crushed tomatoes, stock, clam juice, bay leaves, oregano and thyme. Bring to a boil, then simmer uncovered for 25 minutes. Season with salt and pepper.
  5. Add the clams, cover and cook for 5 minutes.
  6. Add the mussels and fish, cover and simmer gently for 4 minutes.
  7. Add the shrimp and scallops, cover and cook for 3 to 4 minutes until the shrimp are pink and opaque and the fish flakes and reaches 145°F (63°C).
  8. Discard any shellfish that did not open and the bay leaves. Garnish with parsley and basil and serve with crusty bread.

Notes

Make ahead: Make the broth up to 2 days ahead and add the seafood when reheated to a simmer.
Storage: Refrigerate leftovers within 2 hours and eat within 2 days, reheating to 165°F (74°C).
Nutrition is an estimate per serving without bread.