Cioppino

There is something incredibly comforting about holding a warm bowl of homemade soup, especially when it is as flavorful as this one. I have been experimenting with different seafood blends lately, but I always come back to this classic Cioppino. It is the perfect balance of fresh ocean flavors and a rich, herb-infused tomato broth that tastes like it has been simmering all day, even though it comes together quite quickly. Whether you are cooking for a special date night or just want a hearty, healthy meal for the family, this stew never disappoints.

Ingredients

• 2 tbsp (30 ml) oil or cooking fat of choice
• 1 large yellow onion (approx. 10.6 oz / 300g), peeled and finely diced
• 4 cloves garlic, peeled and minced
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 0.5 tsp crushed red pepper flakes
• 24 oz (680g) to 25 oz (709g) jar of your favorite tomato sauce (or one 28 oz / 794g can crushed tomatoes)
• 1 cup (240 ml) clam juice
• 1 cup (240 ml) dry white wine (or substitute chicken or fish stock)
• 2 lbs (907g) assorted seafood of your choice (shrimp, bay scallops, calamari, halibut, clams, or mussels)

Instructions

1. Heat 2 tbsp (30 ml) of oil over medium heat in a large Dutch oven or soup pot that is already hot, and sauté the diced onions until just translucent, about 4 minutes.
2. Add the minced garlic, 2 tsp dried oregano, 1 tsp dried rosemary, and 0.5 tsp crushed red pepper flakes, then sauté for 30 seconds or until just fragrant.
3. Mix in the 24 oz (680g) of tomato sauce, 1 cup (240 ml) of clam juice, and 1 cup (240 ml) of white wine, and increase the heat to medium-high to bring the sauce to a boil.
4. Reduce the heat to medium and cook for 10 to 15 minutes to allow all the flavors in the Cioppino base to meld.
5. Add the 2 lbs (907g) of assorted seafood and simmer until cooked through, about 5 to 7 minutes.
6. Variation: Should you prefer your Cioppino more stew-like, you can also include seafood like clams and mussels in their shells and increase the total amount of seafood in this dish.

Nutritional Information

• Serving Size: 1 bowl (approx. 1/4 of the recipe)
• Calories: 365 kcal
• Carbohydrates: 18g
• Protein: 42g
• Fat: 12g

Pro Tips for the Perfect Cioppino

1. Don't Overcook the Seafood: This is the most critical rule. Seafood cooks very fast. Add firm fish (like halibut) first, and delicate items (like scallops or shrimp) in the very last 3–4 minutes. If they are rubbery, they cooked too long.
2. The "Drinkable Wine" Rule: Since this recipe uses a full cup of white wine, the flavor concentrates as it cooks. Only use a dry white wine (like Pinot Grigio or Sauvignon Blanc) that you would actually enjoy drinking from a glass. Avoid "cooking wines" which are often salty and low quality.
3. Use Clam Juice for Depth: If you can't find clam juice, fish stock works, but clam juice provides that signature salty, oceanic brine that defines a San Francisco Style Stew. It mimics the flavor of shells simmering in the pot without the extra work.
4. Toast the Spices: When adding the oregano and red pepper flakes in step 2, let them sizzle in the hot oil/onion mixture for a moment before adding the liquid. This "blooms" the spices and releases their oils for a more robust flavor.

Frequently Asked Questions (FAQ)

Can I use frozen seafood for Cioppino? Yes, absolutely. Frozen seafood mixes work very well for this Seafood Stew Recipe. Just ensure you thaw the seafood completely in the refrigerator overnight and pat it dry with paper towels before adding it to the pot to prevent watering down your rich tomato broth.

Is this dish spicy? It has a gentle kick. The recipe calls for 0.5 tsp of red pepper flakes, which provides a warm background heat rather than a burning spice. If you prefer a mild Italian Fish Soup, you can reduce the flakes to 0.25 tsp or omit them entirely.

Can I make Cioppino ahead of time? You can make the tomato base ahead of time! Prepare the recipe up to Step 4 (simmering the sauce). Store the base in the fridge for up to 2 days. When ready to serve, bring the sauce back to a boil and proceed to Step 5 to add the fresh seafood right before eating. This ensures the seafood stays tender.

What is the best fish to use in this stew? Any firm white fish holds up best. Halibut, cod, sea bass, or snapper are excellent choices. Avoid delicate flaky fish like sole or tilapia, as they tend to disintegrate in the hot broth.

Conclusion

I hope this Easy Cioppino Recipe becomes a staple in your kitchen just as it is in mine. It really is the ultimate Healthy Seafood Dinner that feels fancy enough for guests but is simple enough for a weeknight. Whether you call it a San Francisco Style Stew or just a hearty bowl of goodness, the combination of the savory Tomato Wine Broth and fresh catch is unbeatable. Don't forget to serve it with plenty of crusty bread to soak up every drop of this Best Fish Stew!