Classic Seafood Cioppino Recipe

If you’re craving something cozy, hearty, and bursting with ocean flavors, you’ve gotta try this Classic Seafood Cioppino Recipe. It’s one of those dishes I turn to when I want to impress guests or simply indulge in a warm, comforting bowl of seafood stew. Packed with shrimp, scallops, clams, mussels, crab, and tender cod, swimming in a rich tomato and wine broth – trust me, each spoonful is pure magic. Stick around, because I’ll walk you through everything you need to know to make this fan-freaking-tastic dish come out just right on your first try.

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Ingredients You’ll Need

This Classic Seafood Cioppino Recipe brings together fresh seafood and pantry essentials in a way that’s guaranteed to make your kitchen smell incredible. When shopping, pick the freshest seafood you can find — that really makes a difference in flavor and texture.

• Butter: Adds a silky richness to the stew base, balancing the acidity of the tomatoes.
• Onions: The foundation for flavor, sautéed until soft and sweet.
• Fresh parsley: For a bright, herbaceous pop—don’t skip it!
• Garlic: Minced to infuse the broth with its savory aroma.
• Stewed tomatoes: Adds body and a deep tomato flavor, essential for that classic cioppino taste.
• Chicken broth: Keeps the broth flavorful and less acidic than water alone.
• White wine: Gives the broth that signature subtle tang and complexity.
• Water: To balance the liquids and keep everything from becoming too intense.
• Bay leaves: Infuse earthiness to the broth during simmering.
• Dried basil, thyme, oregano: Classic Italian herbs that make this stew so comforting.
• Cod fillets: A mild white fish that soaks up the broth beautifully without falling apart.
• Large shrimp: Peeled and deveined for easy eating and perfect texture.
• Bay scallops: These little gems add sweet, tender bites throughout.
• Small clams: When cooked just right, they open to reveal natural briny sweetness.
• Mussels: Cleaned and debearded—gives the stew some great briny depth.
• Crabmeat: Adds a luxurious finish and sweet bites in every spoonful.

Variations

One of my favorite things about this Classic Seafood Cioppino Recipe is how flexible it is. Whether you want to swap out seafood according to what you have on hand or tailor it to your family’s tastes, it’s easy to make it your own.

• Use different seafood: I sometimes swap cod for halibut or add some firm salmon chunks — it changes the profile but keeps things delicious.
• Mild heat: When I’m in the mood for a little spice, I toss in crushed red pepper flakes during the simmer step.
• Vegetarian twist: Skip seafood and boost it with hearty vegetables and beans—though it won’t be “cioppino” exactly, it’s still amazing.
• Lower alcohol: If you prefer no wine or less alcohol, you can replace wine with extra broth or water—just adjust seasoning for depth.

How to Make Classic Seafood Cioppino Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by melting your butter in a large stockpot over medium-low heat. Add the chopped onions, fresh parsley, and minced garlic. Stir and cook for about 3 to 4 minutes until the onions are translucent and soft—this creates a flavorful foundation without overpowering your seafood later. I always keep the heat gentle here to avoid browning the garlic, which can turn bitter.

Step 2: Build the Broth with Tomatoes and Herbs

Add the stewed tomatoes to the pot, breaking them up with your spoon as you go. Then pour in the chicken broth, white wine, and water. Toss in the bay leaves along with dried basil, thyme, and oregano. Cover the pot and let it simmer on low for 30 minutes. This slow simmer lets all those flavors mingle and develop into that classic, warm cioppino taste.

Step 3: Add Your Seafood and Finish Cooking

Once the broth is nicely simmered, stir in the cod, shrimp, scallops, clams, mussels, and crabmeat. Bring the pot back to a boil, then reduce the heat to low, cover, and cook for about 5 to 7 minutes—just until the clams open up and the shrimp are pink and opaque. Keep an eye on this step because overcooking seafood leads to rubbery texture, which we definitely want to avoid.

How to Serve Classic Seafood Cioppino Recipe

Garnishes

I like to sprinkle a handful of fresh chopped parsley right on top—it brightens the dish and adds that inviting pop of green. Sometimes a squeeze of fresh lemon juice really wakes up the seafood flavors. A drizzle of good-quality olive oil on the side never hurts, either.

Side Dishes

We always serve this Classic Seafood Cioppino Recipe with plenty of crusty sourdough or Italian bread to soak up that gorgeous broth. Garlic bread or a simple green salad with vinaigrette are also wonderful companions.

Creative Ways to Present

For a special occasion, I like to serve the cioppino in individual shallow bowls, topped with a sprig of fresh herbs and a lemon wedge. Adding a swirl of basil pesto can add a surprising but delightful twist. One time, I even paired it with a chilled glass of crisp Sauvignon Blanc—absolutely amazing!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), store the cioppino in an airtight container in the fridge. I find that it keeps well for about 2 days, but I recommend reheating gently to maintain the seafood’s texture.

Freezing

I don’t usually freeze full cioppino because seafood texture can suffer, but you can freeze the broth separately. Then just add fresh seafood when you’re ready to reheat and eat—a great trick if you want to prep ahead.

Reheating

To reheat leftovers, warm the stew gently on the stovetop over low heat, stirring occasionally. Avoid boiling it again to keep the seafood tender and prevent it from turning rubbery.

FAQs

Final Thoughts

I absolutely love how this Classic Seafood Cioppino Recipe turns out every single time. It’s like a warm hug on a plate, full of fresh seafood and that cozy tomato-wine broth I can’t get enough of. Whether you’re cooking for friends, family, or just yourself, making this dish will make you feel like a total rockstar in the kitchen. Give it a go—trust me, once you’ve tried it, this recipe will become one of your cherished go-tos for seafood stews.

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