Authentic Italian Cioppino (Fisherman’s Stew) Recipe

If you’re a seafood lover, this Italian Cioppino (Fisherman’s Stew) is a must-try! This dish is a vibrant celebration of the ocean’s bounty, featuring a medley of fresh seafood simmered in a rich, tomato-based broth. It’s the perfect recipe to impress dinner guests or to enjoy a cozy night in with family.

Imagine a bowl brimming with shrimp, mussels, and fish, all infused with aromatic herbs and spices. Knowing that seafood soups can be a delightful experience, this Cioppino stands out with its bold flavors and heartwarming essence. Each bite is an invitation to the seaside, making it a true culinary adventure.

Savor the Flavors of Italian Cioppino (Fisherman’s Stew)

A hearty bowl of Italian Cioppino (Fisherman’s Stew) with shrimp, mussels, clams in tomato broth, garnished with parsley, and crusty bread.

This Italian Cioppino is a hearty seafood stew that combines shrimp, clams, mussels, and fish, all cooked in a fragrant tomato and white wine broth. It’s a comforting dish that’s perfect for sharing with loved ones, making any gathering feel special.

Ingredients

1 pound shrimp, peeled and deveined
1 pound clams, cleaned
1 pound mussels, cleaned
1 pound firm white fish, cut into chunks
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 can (28 ounces) crushed tomatoes
1 cup dry white wine
4 cups seafood broth or chicken broth
2 tablespoons olive oil
1 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped for garnish
Crusty bread for serving

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened.
Add Tomatoes and Wine: Stir in the crushed tomatoes, white wine, red pepper flakes, oregano, salt, and pepper. Bring to a simmer.
Add the Broth: Pour in the seafood broth and let the mixture simmer for about 10 minutes to develop the flavors.
Incorporate Seafood: Add the shrimp, clams, mussels, and fish to the pot. Cover and cook for an additional 5-7 minutes or until the seafood is cooked through and the shells have opened.
Serve: Ladle the Cioppino into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.