The Only Cioppino (Seafood Stew) Recipe You’ll Ever Need

Let’s not overcomplicate things. Cioppino sounds fancy, but it’s just what happens when you throw a tomato, a bottle of wine, and half the ocean into a pot and let them figure it out. It’s rustic, it’s rich, and it’ll make you feel like you’re sitting along the Italian coast instead of at your kitchen table. Bib optional. Crusty bread required.

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Cioppino (Seafood Stew)
Prep time: 45 minutes
Cook time: 1 hour
Servings: 6 (or 4 very enthusiastic seafood lovers)

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INGREDIENTS

The Broth Base:

• ¼ cup extra-virgin olive oil
• ⅔ cup finely diced shallots (about 3 whole shallots)
• 8 cloves garlic (don’t skimp out here!)
• 1 cup white wine
• 1 28oz can crushed tomatoes
• 2 8 oz bottles of clam juice
• 2 tsp sugar
• 2 tsp salt
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• About 6 sprigs of thyme, plus 1 teaspoon fresh chopped thyme
• 3 tablespoons unsalted butter

The Seafood:

• 1 ½ lb shrimp, peeled and deveined
• 1 ½ lb cod, halibut, or snapper, cut into 2-inch chunks
• 1 ½ lb (around 18-20) littleneck clams, scrubbed

To Finish:

• 2 tablespoons chopped fresh parsley
• Crusty bread for dunking (non-negotiable)

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DIRECTIONS

1. Prep the Oven & Pan
   • Preheat your oven to 400°F.
   • Set an oven rack in the middle position.
   • Line a baking sheet with aluminum foil and set aside.
     
2. Start the Broth
   • In a large pot, heat ¼ cup olive oil over medium heat.
   • Add 2 finely chopped shallots and cook, stirring often, for about 5 minutes, until soft and translucent.
   • Add 2 minced garlic cloves and cook for 1 more minute, stirring constantly.
     (Don’t let the garlic brown.)
     
3. Add Liquid & Seasonings
   • Pour in 1 cup dry white wine, increase heat to high, and bring to a boil.
   • Let it boil for 3–4 minutes, until the wine reduces by about half.
   • Stir in:
     1 (28 oz) can crushed tomatoes
     1½ cups bottled clam juice
     1 teaspoon sugar
     1 teaspoon salt
     ¼ teaspoon red pepper flakes
     ½ teaspoon dried oregano
     2 sprigs fresh thyme
     1 cup water
   • Bring the pot to a boil, then reduce to low heat.
   • Cover and simmer for 25 minutes.
     
4. Roast the Fish
   • While the stew simmers:
   • Toss 1 lb firm white fish (e.g., cod or halibut), cut into chunks with:
     2 tablespoons olive oil
     ¾ teaspoon salt
   • Place the fish on the prepared baking sheet and bake for 10 minutes, or until just cooked through.
   • Remove from the oven, cover loosely with foil, and keep warm.
     
5. Finish the Stew
   • Once the stew is done simmering:
   • Remove and discard the thyme sprigs
   • Stir in 2 tablespoons butter
   • Add 1 lb cleaned littleneck clams, bring the stew back to a simmer.
   • Cover and cook for 6 minutes, until most clams have opened.
   • Gently stir in ½ lb peeled and deveined shrimp.
   • Bring back to a simmer, cover again, and cook for 5 minutes, or until shrimp are cooked and all clams are open.
   • Discard any unopened clams.
   • Stir in 1 tablespoon chopped fresh thyme.
   • Taste and adjust seasoning, if needed.
     
6. Assemble & Serve
   • Divide the roasted fish evenly among serving bowls.
   • Ladle the stew, clams, and shrimp over the fish.
   • Garnish with chopped parsley (optional).
   • Serve with: Garlic bread, focaccia, or a baguette

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NOTES

• The broth without the seafood can be made up to 2 days ahead and stored in the refrigerator. When you’re ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.