Savor the flavors of the sea with our collection of 25 delicious cioppino recipes! Whether you’re craving a quick weeknight dinner or a special weekend feast, these seafood stews offer something for every home cook. Dive into comforting bowls brimming with fresh fish, shellfish, and aromatic broths. Ready to find your new favorite? Let’s explore these mouthwatering options together!
Classic San Francisco Cioppino
Originally created by Italian immigrants in San Francisco, cioppino is a rustic seafood stew that’s perfect for a cozy night in. You’ll love how the rich tomato broth soaks up all the briny, sweet flavors from the seafood. It’s surprisingly simple to make at home, and the result is absolutely restaurant-worthy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups flavorful fish stock
– 1 cup dry white wine, like Sauvignon Blanc
– 1 pound firm white fish fillets (such as halibut), cut into 1-inch chunks
– 1/2 pound large raw shrimp, peeled and deveined
– 1/2 pound fresh mussels, scrubbed and debearded
– 1/4 cup fresh Italian parsley, roughly chopped
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced fresh garlic and cook just until fragrant, about 30 seconds, being careful not to let it burn.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—this adds great depth of flavor.
5. Let the wine simmer until reduced by half, about 3-4 minutes.
6. Add the crushed San Marzano tomatoes, flavorful fish stock, sea salt, freshly ground black pepper, and crushed red pepper flakes (if using).
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
8. Gently place the chunks of firm white fish into the simmering broth and cook for 3 minutes.
9. Add the peeled and deveined shrimp and scrubbed fresh mussels, nestling them into the broth.
10. Cover the pot again and cook until the shrimp are pink and opaque and the mussel shells have opened, about 5-7 minutes. Discard any mussels that remain closed.
11. Remove the pot from the heat and stir in the roughly chopped fresh Italian parsley.
12. Ladle the cioppino into deep bowls, making sure each serving gets a generous mix of seafood and broth.
Ladle this vibrant stew into bowls and serve it immediately with crusty sourdough bread for dipping. The broth is rich and tangy from the tomatoes, while the seafood stays tender and sweet. For a fun twist, set out small bowls of garlic aioli or a sprinkle of gremolata on the side to let everyone customize their bowl.
Spicy Tomato Cioppino with Red Pepper Flakes
Dive into a bowl of this Spicy Tomato Cioppino when you’re craving something warm, vibrant, and packed with flavor. It’s a one-pot wonder that comes together surprisingly fast, perfect for a cozy weeknight dinner that feels special without all the fuss. You’ll love the way the heat from the red pepper flakes mingles with the sweet, bright tomatoes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 tablespoons of rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves of garlic, freshly minced
- 1 teaspoon of crushed red pepper flakes (adjust for your heat preference)
- 1 (28-ounce) can of crushed San Marzano tomatoes
- 4 cups of seafood stock or clam juice
- 1 cup of dry white wine (like Sauvignon Blanc)
- 1 pound of mixed seafood (such as large shrimp, scallops, and mussels), cleaned
- 1/4 cup of fresh parsley, roughly chopped
- 1 lemon, cut into wedges for serving
- Sea salt and freshly cracked black pepper to season
Instructions
- Heat the rich extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
- Stir in the freshly minced garlic and crushed red pepper flakes, cooking just until fragrant, about 30 seconds—be careful not to let the garlic burn.
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.
- Add the can of crushed San Marzano tomatoes and 4 cups of seafood stock, bringing the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low, cover the pot partially, and let it simmer for 15 minutes to allow the flavors to meld—this slow simmer is key for a rich, developed broth.
- Season the broth generously with sea salt and freshly cracked black pepper, tasting and adjusting as needed.
- Gently add the 1 pound of mixed seafood to the pot, submerging it in the hot broth, and cook uncovered for 5-7 minutes, or until the shrimp turn pink and opaque, the scallops are firm, and the mussels have opened (discard any that remain closed).
- Stir in the roughly chopped fresh parsley just before serving to preserve its bright color and fresh flavor.
- Ladle the cioppino into deep bowls, garnish with lemon wedges on the side for a squeeze of acidity, and serve immediately while hot.
Here’s the best part: the broth is silky and robust, with a kick from the pepper flakes that builds slowly with each spoonful. Serve it with crusty bread to soak up every last drop, or over a bed of linguine for a heartier meal—it’s versatile enough to make any dinner feel like a celebration.
Quick and Easy Pressure Cooker Cioppino
Whew, you know those nights when you want something fancy but don’t want to spend hours in the kitchen? This pressure cooker cioppino is your answer—a seafood stew that feels special but comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 cup dry white wine
– 2 cups seafood stock
– 1 pound firm white fish fillets (like cod), cut into 1-inch chunks
– ½ pound large shrimp, peeled and deveined
– ½ pound mussels, scrubbed clean
– ¼ cup fresh parsley, chopped
– 1 teaspoon smoked paprika
– Salt and freshly ground black pepper to taste
– Crusty bread for serving
Instructions
1. Set your pressure cooker to the sauté function and heat the rich extra virgin olive oil until shimmering.
2. Add the finely diced yellow onion and cook, stirring frequently, for about 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Add the crushed San Marzano tomatoes, seafood stock, smoked paprika, salt, and freshly ground black pepper.
6. Lock the lid in place and set the pressure cooker to high pressure for 5 minutes.
7. Once the cooking time is complete, carefully perform a quick release of the pressure.
8. Add the firm white fish fillets, peeled and deveined shrimp, and scrubbed clean mussels to the pot.
9. Close the lid again and set the pressure cooker to high pressure for 3 minutes.
10. After cooking, perform another quick release of the pressure.
11. Stir in the chopped fresh parsley.
12. Ladle the stew into bowls and serve immediately with crusty bread on the side.
Tip: For the best flavor, use fresh seafood and don’t overcook it—the pressure cooker locks in moisture. If you don’t have seafood stock, clam juice works as a great substitute. Always check that mussels are closed before cooking; discard any that don’t open after cooking.
Tender chunks of fish and plump shrimp soak up the rich, tomato-based broth, while the mussels add a briny sweetness. Serve it with a big hunk of crusty bread to mop up every last drop, or spoon it over a bed of creamy polenta for a cozy twist.
Garlicky Shrimp and Scallop Cioppino
Zesty and warming, this garlicky shrimp and scallop cioppino is the ultimate cozy seafood stew. You’ll love how the briny shellfish simmers in a rich tomato broth, perfect for chilly evenings. It’s surprisingly simple to make but tastes like a restaurant-quality meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups seafood stock
– 1/2 cup dry white wine
– 1 pound large wild-caught shrimp, peeled and deveined
– 1 pound fresh sea scallops, patted dry
– 1/4 cup chopped fresh parsley
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon crushed red pepper flakes
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the dry white wine and simmer for 3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.
5. Add the crushed San Marzano tomatoes, seafood stock, sea salt, freshly ground black pepper, and crushed red pepper flakes.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
7. Gently place the patted dry fresh sea scallops into the simmering broth and cook for 4 minutes until they turn opaque and firm.
8. Add the peeled and deveined large wild-caught shrimp and cook for 3 more minutes until they curl and turn pink throughout.
9. Remove the pot from heat and stir in the chopped fresh parsley.
10. Ladle the cioppino into bowls immediately while hot.
Luscious and hearty, this cioppino features tender scallops and juicy shrimp swimming in a robust, garlic-infused tomato broth. The slight heat from the red pepper flakes adds a pleasant kick that balances the sweetness of the seafood. Serve it with crusty bread for dipping to soak up every last drop of that flavorful broth.
Rich and Hearty Fisherman’s Cioppino
Whew, you know those chilly evenings when you crave something that warms you from the inside out? This cioppino is exactly that—a big, bubbling pot of seafood goodness that feels like a hug in a bowl. It’s surprisingly simple to make, and the payoff is huge.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-oz) can of crushed San Marzano tomatoes
– 2 cups seafood stock
– 1 cup dry white wine
– 1 lb firm white fish fillets (like cod), cut into 1-inch chunks
– 1/2 lb large shrimp, peeled and deveined
– 1/2 lb mussels, scrubbed
– 1/4 cup fresh parsley, roughly chopped
– 1 tsp crushed red pepper flakes
– Kosher salt
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook, stirring often, for about 5 minutes until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the dry white wine and let it simmer for 3 minutes to reduce slightly and cook off the alcohol.
5. Add the can of crushed San Marzano tomatoes, seafood stock, and crushed red pepper flakes to the pot.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
7. Season the broth with kosher salt, starting with 1 teaspoon and adjusting as needed after tasting.
8. Gently place the chunks of firm white fish fillets into the simmering broth and cook for 3 minutes.
9. Add the peeled and deveined shrimp and scrubbed mussels to the pot, nestling them into the liquid.
10. Cover the pot and cook for 5-7 minutes, or just until the shrimp turn pink and opaque and the mussels have opened fully. Discard any mussels that remain closed.
11. Remove the pot from the heat and stir in the roughly chopped fresh parsley.
You’ll love the tender, flaky fish and plump shrimp swimming in that deeply savory, tomato-based broth. Serve it right in the pot with some crusty bread for dipping—it’s messy, communal, and absolutely perfect.
Italian Style Cioppino with Fresh Herbs
Wondering how to bring a taste of the Italian coast to your kitchen? This cioppino is your answer—a rustic seafood stew that’s surprisingly simple to make. You’ll love how the fresh herbs and briny seafood come together in one pot.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup dry white wine
– 4 cups seafood stock
– 1 pound wild-caught mussels, scrubbed
– 1 pound large shrimp, peeled and deveined
– 1 pound firm white fish fillets (like cod), cut into 1-inch chunks
– ¼ cup fresh flat-leaf parsley, chopped
– 2 tablespoons fresh basil, thinly sliced
– 1 teaspoon crushed red pepper flakes
– Sea salt and freshly ground black pepper
Instructions
1. Heat the rich extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Pour in the dry white wine and simmer until reduced by half, about 3 minutes.
5. Add the crushed San Marzano tomatoes, seafood stock, and crushed red pepper flakes. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.
7. Season the broth with sea salt and freshly ground black pepper to your liking.
8. Add the scrubbed wild-caught mussels, cover, and cook until the shells open, 4–5 minutes. Discard any unopened mussels.
9. Gently place the peeled and deveined large shrimp and 1-inch chunks of firm white fish fillets into the broth.
10. Simmer uncovered until the shrimp turn pink and the fish flakes easily with a fork, 3–4 minutes.
11. Remove from heat and stir in the chopped fresh flat-leaf parsley and thinly sliced fresh basil.
Zesty and brimming with briny sweetness, this cioppino boasts tender seafood in a robust, herb-kissed tomato broth. Serve it straight from the pot with crusty bread for soaking up every last drop, or ladle it over a bed of al dente linguine for a heartier twist.
Creamy Cioppino with Coconut Milk
Gather around, friends—this isn’t your grandma’s cioppino. We’re giving the classic seafood stew a creamy, dreamy twist with coconut milk, making it feel like a warm hug on a chilly day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 cup dry white wine
– 1 (13.5-ounce) can full-fat coconut milk
– 1 pound wild-caught mixed seafood (like shrimp, scallops, and mussels)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes
– 1/4 cup fresh parsley, chopped
– Kosher salt to taste
– Freshly ground black pepper to taste
Instructions
1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it.
4. Pour in the dry white wine and let it simmer for 3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.
5. Add the fire-roasted diced tomatoes, smoked paprika, and crushed red pepper flakes, stirring to combine.
6. Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium-low heat.
7. Season with kosher salt and freshly ground black pepper, then let it cook for 10 minutes to allow the flavors to meld.
8. Gently add the wild-caught mixed seafood to the pot, ensuring it’s submerged in the liquid.
9. Cover and cook for 8–10 minutes, until the seafood is opaque and cooked through—check that mussels have opened (discard any that don’t).
10. Stir in the chopped fresh parsley just before serving.
Just ladle this creamy cioppino into bowls and watch the magic happen. The coconut milk adds a silky richness that balances the briny seafood, while the fire-roasted tomatoes give it a subtle smokiness. Serve it with crusty bread for dipping—it’s perfect for soaking up every last drop of that luscious broth.
Low-Carb Keto Cioppino
Craving a cozy seafood stew but keeping things low-carb? This keto cioppino is your answer—it’s packed with flavor, super satisfying, and perfect for a comforting dinner. You’ll love how the rich broth hugs all those tender seafood pieces.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves fresh garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 2 cups seafood stock
– 1/2 cup dry white wine
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1 lb wild-caught shrimp, peeled and deveined
– 1 lb fresh mussels, scrubbed
– 1/2 lb bay scallops
– 1/4 cup fresh parsley, chopped
– Sea salt and freshly ground black pepper to taste
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat.
2. Add the finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute, until fragrant—be careful not to let it burn.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
5. Add the crushed San Marzano tomatoes, seafood stock, smoked paprika, and crushed red pepper flakes.
6. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 15 minutes to allow the flavors to meld.
7. Season the broth with sea salt and freshly ground black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
8. Add the fresh mussels and bay scallops to the pot, submerging them in the broth.
9. Cover and cook for 5 minutes, until the mussels have opened—discard any that remain closed.
10. Gently stir in the wild-caught shrimp and cook for an additional 3-4 minutes, just until they turn pink and opaque.
11. Remove the pot from heat and sprinkle with the chopped fresh parsley.
Melt-in-your-mouth tender seafood swims in a robust, tomato-based broth with a hint of spice from the red pepper flakes. Serve this cioppino in deep bowls with a sprinkle of extra parsley, and maybe some keto-friendly garlic bread on the side for dipping into all that delicious liquid.
Cioppino with White Wine and Saffron
Unexpectedly chilly evenings call for a steaming pot of cioppino. You’ll love this San Francisco classic, a vibrant seafood stew simmered with white wine and a pinch of saffron. It’s surprisingly simple to make and perfect for sharing.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 (28 oz) can of crushed San Marzano tomatoes
– 1 cup dry white wine
– 4 cups seafood stock
– 1 generous pinch of fragrant saffron threads
– 1 lb firm white fish fillets (like cod), cut into 1-inch chunks
– 1 lb large shrimp, peeled and deveined
– 1 lb mussels, scrubbed
– 1/2 cup fresh parsley, roughly chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– Crusty sourdough bread, for serving
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed pot over medium heat for 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Add the can of crushed San Marzano tomatoes, seafood stock, and fragrant saffron threads. Bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
7. Season the broth with kosher salt and freshly ground black pepper.
8. Gently add the 1-inch chunks of firm white fish fillets to the simmering broth. Cook for 3 minutes.
9. Add the peeled and deveined large shrimp and scrubbed mussels. Cover the pot and cook for 5-7 minutes, or until the shrimp are pink and opaque and the mussels have opened. Tip: Discard any mussels that remain closed after cooking.
10. Remove the pot from the heat and stir in the roughly chopped fresh parsley. Tip: Let the stew rest off the heat for 5 minutes before serving; this allows the seafood to finish cooking gently and absorb more flavor.
11. Ladle the cioppino into deep bowls and serve immediately with slices of crusty sourdough bread on the side.
Gorgeous, right? The broth is deeply aromatic and briny, with the saffron lending a subtle golden hue. Each spoonful delivers tender, flaky fish, sweet shrimp, and plump mussels. For a fun twist, serve it in shallow bowls over a bed of creamy polenta to soak up every last drop of that incredible sauce.
Rustic Cioppino with Mussels and Clams
Zesty and comforting, this rustic cioppino is the perfect one-pot seafood stew for a cozy night in. You’ll love how the briny mussels and clams mingle with a rich tomato broth, all ready in under an hour. It’s a simple, impressive dish that feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup dry white wine, like Sauvignon Blanc
– 4 cups seafood stock
– 1 pound fresh mussels, scrubbed and debearded
– 1 pound fresh littleneck clams, scrubbed
– 1/4 cup fresh parsley, chopped
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt to taste
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot for extra flavor.
5. Simmer the wine until reduced by half, about 3 minutes.
6. Add the crushed San Marzano tomatoes, seafood stock, and crushed red pepper flakes, then bring to a gentle boil.
7. Reduce the heat to low, cover, and let the broth simmer for 15 minutes to develop depth.
8. Season the broth with kosher salt to taste, starting with 1/2 teaspoon and adjusting as needed.
9. Increase the heat to medium-high and add the scrubbed mussels and littleneck clams to the pot.
10. Cover and cook until the shellfish open, about 5–7 minutes—discard any that remain closed.
11. Stir in the chopped fresh parsley just before serving.
12. Ladle the cioppino into bowls, ensuring each gets plenty of broth and shellfish.
Hearty and aromatic, this cioppino boasts a tender, briny bite from the mussels and clams, swimming in a robust, slightly spicy tomato broth. Serve it with crusty bread for dipping, or over a bed of linguine to make it a full meal—either way, it’s a soul-warming delight that’s sure to impress.
Cioppino with Homemade Seafood Broth
Zesty and brimming with ocean flavor, cioppino is the ultimate seafood stew for cozy nights. You’ll love how the homemade broth makes every spoonful taste like a coastal escape. Let’s dive into this San Francisco classic that’s surprisingly simple to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup dry white wine (like Sauvignon Blanc)
– 4 cups homemade seafood broth (simmered from shrimp shells and fish bones)
– 1 pound wild-caught mussels, scrubbed and debearded
– 1/2 pound large wild shrimp, peeled and deveined
– 1/2 pound fresh sea scallops
– 1/4 cup fresh Italian parsley, finely chopped
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 crusty sourdough baguette, sliced and toasted
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook until translucent and soft, stirring occasionally, about 5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 1 minute—be careful not to let it burn.
4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
5. Add the crushed San Marzano tomatoes and homemade seafood broth, then bring to a gentle boil.
6. Reduce heat to low, cover, and let the broth simmer for 20 minutes to develop deep flavors—this slow simmer is key for a rich base.
7. Season the broth with sea salt and freshly ground black pepper, tasting and adjusting as needed.
8. Gently place the scrubbed wild-caught mussels into the simmering broth, cover, and cook until the shells open, about 5 minutes; discard any that remain closed.
9. Add the peeled wild shrimp and fresh sea scallops, simmering uncovered until the shrimp turn pink and the scallops are opaque, about 4–5 minutes—avoid overcooking to keep them tender.
10. Stir in the finely chopped fresh Italian parsley just before serving for a bright, herbal finish.
11. Ladle the cioppino into deep bowls and serve immediately with slices of toasted crusty sourdough baguette on the side for dipping.
Hearty and aromatic, this cioppino boasts a luscious, tomato-based broth that clings to every piece of seafood. The mussels and shrimp soak up the savory flavors, while the scallops add a delicate sweetness. For a fun twist, serve it in hollowed-out sourdough bread bowls to make every bite extra special.
Brothy Cioppino with Fennel and Orange Zest
Mmm, picture this: a steaming bowl of fragrant broth, packed with seafood and bright citrus notes, perfect for a cozy night in. You’ll love how the fennel and orange zest add a fresh twist to this classic cioppino—it’s like a hug in a bowl that’s surprisingly easy to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves fresh garlic, minced
– 1 bulb fennel, thinly sliced
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups seafood stock
– 1 tablespoon fresh orange zest
– 1 pound mixed seafood (such as shrimp, mussels, and white fish fillets)
– ¼ cup fresh parsley, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced fresh garlic and thinly sliced fennel bulb, cooking until fragrant, about 2 minutes.
4. Season with the finely ground black pepper and kosher salt, stirring to combine evenly.
5. Pour in the crushed San Marzano tomatoes and seafood stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld—this slow simmer deepens the broth’s richness.
7. Stir in the fresh orange zest, then add the mixed seafood, arranging the white fish fillets on top.
8. Cover and cook until the shrimp turn pink, the mussels open, and the fish flakes easily with a fork, about 8–10 minutes; discard any unopened mussels for safety.
9. Remove from heat and stir in the chopped fresh parsley just before serving to keep it vibrant.
10. Ladle the cioppino into bowls, ensuring each gets a mix of seafood and broth.
What you’ll get is a light yet deeply flavorful broth with tender seafood that practically melts in your mouth. The fennel adds a subtle crunch, while the orange zest brightens every spoonful—try serving it with crusty bread to soak up all that goodness, or over a bed of pasta for a heartier twist.
Cioppino with Mixed Shellfish and Crab
Hearty, comforting, and packed with flavor—this cioppino is the perfect one-pot seafood feast for a cozy night in. You’ll love how the rich tomato broth brings together all those briny shellfish and sweet crab. It’s easier than you think to make restaurant-quality cioppino right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup dry white wine
– 4 cups seafood stock
– 1 pound mixed shellfish (like littleneck clams and mussels), scrubbed
– 8 ounces large shrimp, peeled and deveined
– 8 ounces lump crab meat
– 1/4 cup fresh parsley, chopped
– 1 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves of minced garlic and cook until fragrant, about 30 seconds—be careful not to let it burn.
4. Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Simmer the wine until reduced by half, about 3 minutes, to cook off the alcohol and concentrate the flavor.
6. Add 1 (28-ounce) can of crushed San Marzano tomatoes, 4 cups of seafood stock, and 1 teaspoon of crushed red pepper flakes.
7. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to develop the flavors.
8. Season the broth with kosher salt and freshly ground black pepper to your liking, tasting as you go.
9. Add 1 pound of scrubbed mixed shellfish (littleneck clams and mussels) to the pot, cover, and cook for 5 minutes until the shells open.
10. Discard any shellfish that haven’t opened after cooking—this ensures they’re safe to eat.
11. Gently stir in 8 ounces of peeled and deveined large shrimp and 8 ounces of lump crab meat.
12. Cook for an additional 3-4 minutes, just until the shrimp turn pink and opaque and the crab is heated through.
13. Remove the pot from the heat and stir in 1/4 cup of chopped fresh parsley for a bright finish.
14. Ladle the cioppino into deep bowls, making sure each serving gets plenty of broth and seafood.
15. Serve immediately with crusty bread for dipping into that flavorful tomato broth.
Rich and robust, this cioppino boasts a velvety tomato broth that’s both tangy and slightly spicy from the red pepper flakes. The shellfish add a delightful briny pop, while the lump crab meat brings a sweet, tender contrast. For a fun twist, serve it over a bed of cooked linguine or with a sprinkle of gremolata on top for extra zing.
One-Pot Cioppino with Artichokes
Unexpectedly easy and packed with flavor, this one-pot cioppino is your new go-to for a cozy weeknight dinner. You’ll love how the artichokes soak up that rich tomato broth, and the best part? Just one pot to clean up afterward. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup dry white wine
– 2 cups seafood stock
– 1 (14-ounce) can quartered artichoke hearts, drained
– 1 pound wild-caught cod fillets, cut into 1-inch chunks
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup fresh Italian parsley, chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Heat the extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Pour in the dry white wine and simmer for 3 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.
5. Add the crushed San Marzano tomatoes, seafood stock, drained artichoke hearts, kosher salt, black pepper, and red pepper flakes.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
7. Gently place the cod chunks into the simmering broth and cook for 5 minutes until the fish turns opaque and flakes easily with a fork.
8. Add the shrimp and cook for 3-4 minutes until they curl and turn pink throughout.
9. Remove the pot from heat and stir in the fresh Italian parsley.
10. Serve immediately in deep bowls with crusty bread for dipping.
So satisfying with tender chunks of cod and plump shrimp swimming in that vibrant tomato broth. The artichokes add a wonderful earthy note that balances the briny seafood perfectly. Try serving it over a bed of creamy polenta for an extra comforting twist.
Cioppino with Lemon and Basil Infusion
Ever had one of those chilly evenings where you just crave something warm, comforting, and packed with flavor? This Cioppino with a lemon and basil infusion is exactly that—a vibrant seafood stew that feels like a cozy hug in a bowl. It’s surprisingly simple to make, letting the fresh ingredients shine.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups seafood stock
– 1 cup dry white wine
– 1 pound mixed fresh seafood (like shrimp, mussels, and firm white fish chunks)
– 1 lemon, thinly sliced
– 1/4 cup fresh basil leaves, roughly torn
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 1 minute, being careful not to burn it.
4. Pour in the dry white wine and simmer until reduced by half, about 3 minutes, to cook off the alcohol.
5. Add the crushed San Marzano tomatoes, seafood stock, finely ground black pepper, and sea salt, then bring to a gentle boil.
6. Reduce the heat to low, cover, and let the broth simmer for 15 minutes to develop deep flavors.
7. Gently place the mixed fresh seafood into the broth, ensuring it’s submerged, and cook uncovered until the shrimp turn pink and the mussels open, about 5–7 minutes.
8. Remove the pot from the heat and stir in the thinly sliced lemon and roughly torn fresh basil leaves, letting them infuse for 2 minutes.
9. Ladle the stew into bowls, discarding any unopened mussels for safety.
Final touches: For a truly memorable meal, serve this cioppino with crusty sourdough bread to soak up every last drop of the savory broth. The tender seafood melts in your mouth, while the lemon and basil add a bright, herbal freshness that balances the rich tomato base perfectly—it’s a dish that’s as impressive for guests as it is easy for a weeknight dinner.
Conclusion
Ready to dive into a seafood feast? This roundup offers 25 delicious cioppino recipes to satisfy every craving, from classic to creative. We hope you find a new favorite to warm your kitchen and table. Don’t forget to leave a comment with which recipe you loved most and share this article on Pinterest to spread the seafood joy!
