Cioppino

A rich and flavorful Italian-American fish stew featuring a medley of seafood including mussels, clams, white fish, and shrimp in a aromatic tomato-wine broth. This hearty seafood dish is perfect served with crusty garlic bread.

6 servings

1 hr 13 min

Published October 4, 2025

Ingredients

•2 tablespoons olive oil
•1 medium onion
•4 cloves garlic
•1 teaspoon dried basil
•1 teaspoon dried oregano
•½ teaspoons crushed red pepper flakes
•1 cup dry white wine
•1 can whole peeled tomatoes
•2 bottles clam juice
•4 sprigs flat-leaf parsley
•2 leaves bay leaves
•to taste Kosher salt and pepper
•2 tablespoons olive oil
•1 medium shallot
•2 cloves garlic
•2 pounds mussels, clams, or cockles
•¼ cup dry white wine
•1 pound white fish fillets
•1 pound large shrimp
•¼ cup unsalted butter
•to taste Kosher salt and pepper
•¼ cup flat-leaf parsley leaves
•1 loaf country bread
•garlic and olive oil

Cooking Instructions

1.
Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.
20 min
2.
Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
35 min
3.
Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.
8 min
4.
Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.
10 min

Ingredients

•2 tablespoons olive oil

•1 medium onion

•4 cloves garlic

•1 teaspoon dried basil

•1 teaspoon dried oregano

•½ teaspoons crushed red pepper flakes

•1 cup dry white wine

•1 can whole peeled tomatoes

•2 bottles clam juice

•4 sprigs flat-leaf parsley

•2 leaves bay leaves

•to taste Kosher salt and pepper

•2 tablespoons olive oil

•1 medium shallot

•2 cloves garlic

•2 pounds mussels, clams, or cockles

•¼ cup dry white wine

•1 pound white fish fillets

•1 pound large shrimp

•¼ cup unsalted butter

•to taste Kosher salt and pepper

•¼ cup flat-leaf parsley leaves

•1 loaf country bread

•garlic and olive oil

Cooking Instructions

Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8-10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.

20 min

Cook, stirring occasionally, until thickened, 15-20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs and bay leaves. DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

35 min

Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.

8 min

Add reserved broth; bring to a simmer. Add fish and shrimp. Cover; cook just until opaque, about 4 minutes. Stir in butter; season with salt and pepper. Divide among bowls; top with parsley. Serve with toast.

10 min