Cioppino (Italian Seafood Stew)
This Cioppino (Italian Seafood Stew) recipe is built around sliced fennel bulb, and it comes together in about 1 hour from start to finish. Low and slow is the secret — the longer simmer lets sliced fennel bulb soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Serves 68
- Level Easy
Ingredients
- 3 tbsp Olive Oil
- 1 large Sliced Fennel Bulb, thinly sliced
- 6 oz Chopped Onion, chopped
- 8 oz Celery, chopped
- 3 large Shallots, chopped
- 2 tsp Salt
- 4 large Garlic cloves, finely chopped
- ¾ tsp Dried crushed red pepper flakes, plus more to taste
- 6 oz Tomato paste
- 2 lb Tomatoes
- 1 0.5 cups dry white wine
- 5 cup Water
- 1 Bay Leaf
- 2 lb Crabs (any type), cut into pieces
- 2 lb Mussels, scrubbed and debearded
- 1 lb Scallops
- 1 0.5 pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks
- 2 Loaves of San Francisco sourdough bread or any other bread with a chewy crust
Method
- Heat the oil in a very large pot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté until the onion is translucent.
- Add the garlic and red pepper flakes, and sauté for 2 minutes.
- Stir in the tomato paste.
- Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer.
- Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend.
- Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes.
- Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes.
- Check the soup for closed mussels and throw them out. Remove the bay leaf.
- Season the soup to taste with more salt and red pepper flakes.
Tips for the best Cioppino (Italian Seafood Stew)
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens sliced fennel bulb and drives off the liquid too fast.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Cioppino (Italian Seafood Stew) recipe hard to make?
It is rated hard: 18 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Cioppino (Italian Seafood Stew) recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
What can I substitute for sliced fennel bulb?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Cioppino (Italian Seafood Stew) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Cioppino (Italian Seafood Stew) take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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