Name: Classic Seafood Cioppino Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1.5 pounds cod fillets, cubed; 1.5 pounds large shrimp, peeled and deveined; 1.5 pounds bay scallops; 18 small clams; 18 mussels, cleaned and debearded; 1.5 cups crabmeat; 2 onions, chopped; 1 bunch fresh parsley, chopped; 2 cloves garlic, minced; 2 bay leaves; 1 tablespoon dried basil; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano; 0.75 cup butter; 2 (14.5 ounce) cans stewed tomatoes; 2 (14.5 ounce) cans chicken broth; 1.5 cups white wine; 1 cup water

If you’re craving a rich, comforting bowl of seafood stew that’s bursting with flavor, you’re in for a treat. This Classic Seafood Cioppino Recipe is hands-down one of my favorite dishes to make when I want something hearty but still fresh and vibrant. Honestly, the blend of tender cod, plump shrimp, sweet scallops, briny clams, and mussels in a luscious, herb-spiced tomato broth gets everyone at my table asking for seconds. Stick with me here and I’ll walk you through every step so your cioppino turns out spectacular—just like mine.

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Why You’ll Love This Recipe

Flavor-Packed Ingredients: Combining fresh seafood with aromatic herbs and a rich tomato broth creates layers of deliciousness in every spoonful.
Perfect for Gatherings: This recipe easily serves a crowd, making it a go-to dish when friends or family come over.
Simple Steps, Impressive Results: You’ll find that even if you’re not a seasoned cook, following my tips will make this stew shine.
Comfort Food with a Touch of Elegance: This dish feels cozy and sophisticated—a rare combo that always wins me over.

A large white pot with purple handles is filled with a rich reddish-brown broth. Floating in the broth are several layers of seafood including black mussel shells, light brown clams, white scallops, and pink shrimp, all spread evenly across the surface. The broth appears slightly oily with herbs and spices visible, giving it a textured look. The pot sits on a white marbled surface, adding a clean background contrast to the vibrant seafood. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Classic Seafood Cioppino Recipe comes from the combination of fresh seafood and pantry staples working in harmony. Be sure to grab the freshest seafood you can find, and don’t skip the white wine as it adds a lovely brightness to the broth.

Butter: Adds richness and a silky base for your broth; I recommend using unsalted so you control the seasoning better.
Onions: Yellow or sweet onions work well to give a subtle sweetness once softened.
Fresh Parsley: Brightens the dish and adds freshness; chop it finely for even distribution.
Garlic: Just two cloves provide the perfect aromatic kick without overpowering.
Stewed Tomatoes: Use good-quality canned tomatoes for that deep, comforting tomato flavor.
Chicken Broth: Provides savory depth; homemade or low-sodium store-bought is best.
White Wine: Dry white wine complements the seafood and herbs beautifully—don’t skip it!
Water: Helps balance the broth and makes it just the right consistency.
Bay Leaves: Essential for that subtle herbal earthiness in the broth.
Dried Basil, Thyme, Oregano: Classic Italian herbs that bring warmth and complexity.
Cod Fillets: Firm white fish holds up perfectly when simmered.
Large Shrimp: Peeled and deveined to make eating easy and mess-free.
Bay Scallops: Sweet and tender, they add another layer of texture and flavor.
Small Clams: Fresh clams make the broth taste briny and ocean-fresh.
Mussels: Cleaned and debearded, they release flavorful juices that enrich the stew.
Crabmeat: Adds a luxurious touch and subtle sweetness to the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I love this Classic Seafood Cioppino Recipe is how easy it is to tweak based on what’s fresh at the market or your personal cravings. Feel free to make it your own!

Spicy Kick: I’ve added a pinch of red pepper flakes once or twice for a subtle heat that wakes up all the flavors.
Different Seafood: Sometimes I swap cod for halibut or add lobster meat when I’m feeling fancy.
Vegetarian Version: By skipping the seafood and adding hearty mushrooms and artichokes, you can still enjoy a satisfying stew.
Wine Substitution: If you prefer not to cook with wine, try using extra chicken broth plus a splash of lemon juice for brightness.

How to Make Classic Seafood Cioppino Recipe

Step 1: Sauté the aromatics

Start by melting that butter in a large stockpot over medium-low heat. Add chopped onions, parsley, and minced garlic. Cook gently, stirring occasionally, until the onions soften—about 3 to 4 minutes. This step builds the flavor foundation, so don’t rush it! If your onions start browning too much, turn the heat down a bit.

Step 2: Build the broth

Next, toss in the stewed tomatoes. I like to break the tomatoes into chunks as I add them to the pot for nice texture. Then, pour in chicken broth, white wine, water, and add bay leaves along with dried basil, thyme, and oregano. Give everything a good stir, cover the pot, and let it simmer gently for 30 minutes. This slow simmer melds all the flavors beautifully, so don’t skip the wait!

Step 3: Add the seafood and finish cooking

Finally, it’s time to add the star attractions—the cod, shrimp, scallops, clams, mussels, and crabmeat. Bring everything up to a boil, then cover and reduce the heat to a gentle simmer. Cook just until the clams pop open—usually 5 to 7 minutes. This ensures the seafood is tender and perfectly cooked without becoming rubbery. Don’t forget to discard any clams or mussels that don’t open, as they might not be safe to eat.

Step 4: Serve and enjoy

Ladle your Classic Seafood Cioppino into bowls—ideally something deep and wide so you catch all the broth and seafood. Serve it hot, and get ready for those happy “mmm” sounds from your guests!

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Pro Tips for Making Classic Seafood Cioppino Recipe

Use Fresh Seafood When Possible: I’ve noticed the difference when swapping frozen for fresh—your stew gets brighter and more tender.
Don’t Overcook the Shellfish: Watching for open clams and mussels helps me avoid rubbery texture every time.
Adjust Herbs to Taste: Start with the herbs suggested, then add a pinch more if you like it extra fragrant.
Serve Immediately: I learned that letting it sit too long lets the seafood overcook, so I time my serving carefully.

How to Serve Classic Seafood Cioppino Recipe

A white bowl filled with clear seafood soup showing several layers of ingredients: pink shrimp and white fish pieces on the bottom, topped with opened black and light brown mussels and clams mixed with red tomato chunks. Fresh green herbs are sprinkled over the top as garnish. The bowl sits on a bright blue cloth on a white marbled surface, with pieces of crusty bread around it and clear glasses with blue and orange bottoms in the background. A golden spoon rests inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle freshly chopped parsley on top—it adds a pop of color and fresh flavor. A squeeze of lemon juice right before serving wakes everything up and balances the richness beautifully. Sometimes, a few red pepper flakes for those who want a little heat really amps up the flavor as well.

Side Dishes

Crusty sourdough bread or garlic bread is my go-to because there’s nothing better than soaking up all that flavorful broth. A simple green salad with a tangy vinaigrette pairs nicely to keep things light and fresh.

Creative Ways to Present

Once, I served this cioppino in mini cast iron skillets during a dinner party—it was a huge hit and added a rustic charm. You could also serve it family-style in a big beautiful pot at the center of the table so everyone can serve themselves and enjoy the communal vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 2 days. Seafood can lose its texture if kept too long, so try to enjoy it fresh. When reheating, do it gently on the stove on low heat to keep the seafood tender.

Freezing

Freezing cioppino is a bit tricky because the seafood can become rubbery; I recommend freezing the broth separately and adding fresh seafood after thawing if you want to prep ahead.

Reheating

Slowly warm leftovers over low heat on the stove, stirring occasionally. Avoid microwaving if you can, as it tends to overcook the delicate seafood and change the broth’s texture.

FAQs

Can I use other types of fish for this Classic Seafood Cioppino Recipe?

Absolutely! While cod is classic, other firm white fish like halibut or snapper work well too. Just be sure to cut them into bite-sized pieces and add them along with the other seafood to avoid overcooking.
What if I can’t find fresh clams or mussels?

If fresh shellfish is hard to come by, frozen clams or mussels can be used, but add them towards the end to prevent overcooking. Always ensure frozen seafood is fully thawed before adding it to your cioppino.
Is it okay to substitute vegetable broth for chicken broth?

Yes! Vegetable broth keeps this recipe pescatarian friendly and still delivers great flavor, especially when paired with fresh herbs and good-quality tomatoes.
How can I make this recipe spicier?

For a spicy twist, add crushed red pepper flakes or a diced jalapeño when sautéing the onions. You can also finish with a drizzle of hot sauce at the table—tailor it to your heat preference!

Final Thoughts

Cooking this Classic Seafood Cioppino Recipe always feels like a little celebration in my kitchen. The hearty tomato broth filled with a bounty of seafood is both comforting and elegant, making it perfect for any occasion—whether it’s a cozy weeknight or your next dinner party. I hope you enjoy making it as much as I do, and that it becomes a staple you love sharing with friends and family. Don’t hesitate to get creative and make it your own; trust me, it only gets better each time!