🌊 Seafood Stew (Cioppino-Style) Recipe
💫 Why You’ll Love It
This hearty seafood stew is full of ocean flavor — shrimp, mussels, and fish simmered in a garlicky tomato and wine broth. It’s cozy, comforting, and perfect for dipping crusty bread into every last drop.
🦞 Ingredients
For the Stew Base:
2 tbsp olive oil
1 small onion, finely chopped
1 small fennel bulb, thinly sliced (optional but adds depth)
3 cloves garlic, minced
1 tsp red pepper flakes (optional, for spice)
1 cup crushed tomatoes (or canned diced tomatoes)
2 tbsp tomato paste
1 cup dry white wine (or seafood stock if you prefer no wine)
2 cups seafood stock (or chicken stock)
1 tsp salt, or to taste
½ tsp black pepper
1 tsp paprika or smoked paprika
1 tsp Italian seasoning (or oregano + thyme)
1 tbsp lemon juice
For the Seafood:
½ lb (225g) large shrimp, peeled and deveined
½ lb (225g) mussels, cleaned and debearded
½ lb (225g) clams (optional)
½ lb (225g) white fish (like cod, snapper, or halibut), cut into chunks
½ lb (225g) squid rings (optional)
To Finish:
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Crusty bread, for dipping
🍳 Directions
Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add onion and fennel (if using), cook until soft (5–7 minutes). Stir in garlic and red pepper flakes; cook 1 minute.
Build the base:
Stir in tomato paste, crushed tomatoes, white wine, and stock. Season with salt, pepper, paprika, and Italian herbs. Simmer uncovered for 15–20 minutes to let the flavors blend.
Add the seafood:
Add the fish first and cook for 3 minutes.
Add shrimp, mussels, and clams.
Cover the pot and simmer about 5–7 minutes more, until the mussels and clams open and the shrimp are pink. Discard any unopened shells.
Finish the stew:
Stir in lemon juice and fresh parsley. Taste and adjust seasoning if needed.
Serve hot:
Ladle into bowls, top with more parsley, and serve with lemon wedges and toasted bread for dipping.
⭐ Pro Tips
Don’t overcook the seafood — it cooks quickly!
Add a pinch of saffron or chili flakes for extra depth.
Use mixed seafood for a luxurious touch — crab, scallops, or lobster work beautifully.