Cioppino (Italian Fish Stew) (2024)

This Cioppino recipe is easy to make and full of rich flavor! Fresh fish and seafood isbathed in a light, fragrant tomato broth. Video.

Here is one of my favorite seafood stews … Cioppino! This Italian fish stew is believed to originate from San Francisco, where Italian fishermen would pool their fish and seafood at the end of the day to create a meal with whatever they had leftover.

Brothy and light, Italian seafood stew allows the fresh seafood and fish to really shine. It’s surprisingly easy to make and great for entertaining because you can make the flavorful broth ahead- then simply add the fish right before serving. Garnish with lemon and parsley and serve it up with crusty bread or garlic bread to mop up all the flavorful juices. It’s a deeply satisfying meal that’s always a hit around here.

For more tasty broth-based soups take a look at these delicious Broth-based Soup recipes.

Why You’ll Love Cioppino!

1. Versatility: This recipe is highly adaptable, allowing you to customize it according to your personal taste. If you’re not a fan of clams, you can leave them out and add more shrimp or use different kinds of fresh fish. It’s a great way to use up what you have in your freezer.
2. Flavorful Broth: The base of this Cioppino is a light and fragrant tomato broth enriched with fish or chicken stock. The combination of fennel bulb, tomato, and white wine creates a delicious balance of sweetness and acidity, making the broth the star of the dish.
3. Fresh Seafood: The key to a great Cioppino is the quality and freshness of the fish and seafood. This recipe calls for a variety of firm white fish such as sea bass, halibut, and black cod, along with shrimp, scallops, and clams. When combined with the flavorful broth, they create a satisfying and luxurious meal.
4. Easy to Make: Cioppino is surprisingly easy to make despite its impressive flavors. The flavorful broth can be prepared ahead of time, allowing you to simply add the fish and seafood right before serving. It’s a great option for entertaining or enjoying a restaurant-quality meal at home.
5. Health Benefits: This recipe is keto-friendly and paleo-friendly, making it suitable for those following low-carb or grain-free diets. It’s a nutritious meal that’s low in carbs and fat, while still providing a satisfying and delicious dining experience.

Cioppino Recipe Ingredients

The key to good cioppino is the quality and freshness of the fish or seafood, and the broth itself. There are a few tips to elevate the broth, keeping it light while adding depth. Make sure to read the recipe notes.

• Onion (or shallots) and garlic: Add depth and a savory, aromatic flavor to the stew.
• Fennel bulb: Provides a hint of sweetness and complexity to the broth.
• Celery stalks: Add a subtle crunch and earthy taste to the stew.
• Carrots: Adds sweetness to the Cioppino.
• Tomatoes: Adds acidity and balances the flavors of the stew.
• Dry white wine: Makes the broth rich and fortified, giving it a delicious depth of flavor. Use something you would want to drink; pino grigio, sauv blanc, etc.
• Fish stock: The base of the Cioppino broth, made with either fish stock or sub chicken stock.
• Seafood: Manila clams, mussels, scallops or shrimp.
• Firm fish: Halibut, sea bass, black cod, or salmon
• Fresh Italian parsley or basil: Adds a fresh and herbaceous note to the stew.
• Red pepper flakes: Add a touch of heat to the ciopinno; adjust according to your preference.
• Optional additions: Lemon, clam juice, fish sauce, or anchovy paste can be added to enhance the flavors of the Cioppino.

how to make Cioppino

1. In a large pot, saute onion, fennel, celery, carrots, celery, and garlic until fragrant. Season with salt, pepper, and chili flakes. Add the tomato paste and stir for one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half.
2. Add the fish stock (or chicken stock) and bay leaves and bring to a simmer, simmering until the carrots are tender.
3. Add the fish and seafood, staggering, adding the longest-cooking fish first, and quickest cooking last if possible. Simmer gently until the fish is cooked through.
4. Taste the broth and adjust the salt – and add a squeeze of lemon if you like.
5. Stir in the fresh herbs right before serving ( or top each bowl with fresh herbs).

Chef’s TipS

If you would like to create more depth in the broth (especially if using chicken stock) try adding a splash offish sauce, a small bottle of clam juice, or even a couple of teaspoons ofanchovy paste.

Storage and MakE ahead Instructions

The Cioppino broth can be made up to 4 days ahead and refrigereated, or can be frozen. Before serving bring to a simmer, then add the fish.

Leftover Cioppino will keep up to 3 days in the refrigerator in an airtight container, or can be frozen for up to 3 months.

This paleo-friendly meal is low in carbs and fat and the leftover stew is good for two days, kept in the fridge.

Have a lovely week!

Sylvia

Cioppino video

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