Name: Classic Cioppino Seafood Stew 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; 0.75 cup butter; 2 onions, chopped; 1 bunch fresh parsley, chopped; 2 cloves garlic, minced; 2 (14.5 ounce) cans stewed tomatoes; 2 (14.5 ounce) cans chicken broth; 1.5 cups white wine; 1 cup water; 2 bay leaves; 1 tablespoon dried basil; 0.5 teaspoon dried thyme; 0.5 teaspoon dried oregano

If you’ve ever wanted to impress your friends with a warm, hearty seafood stew that’s as comforting as it is flavorful, you’re in for a treat. This Classic Cioppino Seafood Stew Recipe is one of my absolute favorites to make when I want a taste of the coast without leaving my kitchen. Filled with tender cod, juicy shrimp, scallops, clams, mussels, and sweet crabmeat, all simmered in a rich tomato and wine broth, it’s a fan-freaking-tastic dish that always wins big at the dinner table.

💜

Why You’ll Love This Recipe

Authentic Flavors: The blend of fresh seafood and herbs creates a rich, hearty taste that transports you straight to the coast.
Simple Yet Impressive: Despite its gourmet flavor, this stew is easy to prepare — perfect for both weeknights and special occasions.
Versatile Ingredients: You can swap in your favorite seafood or adjust the herbs to match your mood.
Comfort Food Bonus: It warms you up from the inside out—ideal for chilly evenings or anytime you crave cozy vibes.

A large white pot with purple handles sits on a white marbled surface, filled with a rich seafood stew. The stew has a red-orange broth filled with various layers of seafood, including black mussel shells, light brown clams, small orange shrimp, and white chunks of fish, all mixed with herbs and spices that float throughout the liquid. The surface of the stew shows a mix of solid seafood pieces and specks of seasoning, creating a textured and hearty appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the freshest seafood and aromatics is really key here. Each ingredient plays a part in building the layers of flavor in this Classic Cioppino Seafood Stew Recipe, and trust me, buying quality makes all the difference.

Butter: I always go for unsalted so I can control the seasoning perfectly.
Onions: Yellow onions work well — they soften and add a natural sweetness.
Fresh parsley: Adds bright, green freshness; chop it finely for even flavor distribution.
Garlic: Mince it fine to release maximum aroma and depth.
Stewed tomatoes: Opt for good-quality canned tomatoes to get that rich, hearty base.
Chicken broth: Use low sodium if possible to balance the flavors yourself.
White wine: A dry white wine like Sauvignon Blanc enhances the broth without overpowering it.
Water: Helps balance the broth intensity so it’s not too strong.
Bay leaves: Don’t forget to remove before serving!
Dried herbs (basil, thyme, oregano): These classic Italian herbs bring warmth and complexity.
Cod fillets: Fresh or thawed, cut into cubes – flaky white fish is the perfect stew base.
Large shrimp: Peeled and deveined for convenience and texture.
Bay scallops: Sweet and tender, they cook quickly in the stew.
Small clams: Fresh is ideal; soak them beforehand to remove any grit.
Mussels: Scrubbed and debearded for a clean taste and presentation.
Crabmeat: Adds a lovely sweetness and richness to the stew.

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

I love how flexible this Classic Cioppino Seafood Stew Recipe is — you can really make it your own depending on what you have on hand or your dietary preferences. Here are some ideas I’ve tried or considered that you’ll find handy too.

Vegetarian version: Swap out the seafood for mushrooms, artichokes, and extra veggies; use vegetable broth instead of chicken broth for a delicious twist.
Spicy kick: I once added a pinch of crushed red pepper flakes early in the broth simmer, and it gave the stew a lovely warming heat without overpowering the seafood.
Different seafood: If you can’t find bay scallops or mussels, substituting with squid rings or calamari works great and cooks quickly.
Extra herbs: Fresh thyme sprigs or rosemary added during the simmer can brighten or deepen flavors depending on your mood.

How to Make Classic Cioppino Seafood Stew Recipe

Step 1: Sauté the aromatics with care

Start by melting the butter in a large stockpot over medium-low heat — low and slow here helps avoid browning the butter while softening the onions and garlic gently. Add the chopped onions, fresh parsley, and minced garlic, stirring occasionally until the onions become translucent and tender, about 3 to 4 minutes. This step is where the stew’s base takes shape, so don’t rush it or turn up the heat too high.

Step 2: Build the broth with tomatoes, wine, and herbs

Next, add the stewed tomatoes right into your pot — I like to break them into chunky bits with the back of my spoon as I pour. Stir in the chicken broth, white wine, and water along with bay leaves, dried basil, thyme, and oregano. Bring everything to a gentle simmer, then cover and let it cook for 30 minutes so all those flavors have time to meld beautifully. This slow simmer is the heart of how this Classic Cioppino Seafood Stew Recipe develops that rich and inviting taste.

Step 3: Add the seafood and finish cooking

Time to add the star of the show — the fish, shrimp, scallops, clams, mussels, and crabmeat. Stir gently to combine, then bring the pot back to a boil. Once boiling, reduce the heat and cover. Simmer the stew for 5 to 7 minutes, or until the clams and mussels open – that’s your cue that the seafood is perfectly cooked and ready to enjoy. Be sure to discard any clams or mussels that don’t open to avoid any off tastes.

Once everything is cooked through, ladle the stew into bowls and serve immediately while it’s steaming and fragrant.

👨‍🍳

Pro Tips for Making Classic Cioppino Seafood Stew Recipe

Fresh Seafood Matters: Always use the freshest seafood you can find, and prep it carefully to avoid grit and unwanted flavors.
Simmer, Don’t Boil: Boiling aggressively can toughen the delicate seafood, so keep the heat moderate and gentle.
Open Clams & Mussels: Only serve clams and mussels that have opened during cooking; discard any unopened ones to stay safe.
Layer Your Flavors: Adding herbs early and letting the broth simmer builds deeper, richer flavor than tossing everything in cold at once.

How to Serve Classic Cioppino Seafood Stew Recipe

A blue bowl filled with a seafood stew sits on a folded blue cloth over a white marbled surface. The stew has several layers: the bottom is a light broth with visible bits of tomato and herbs. On top, there are many pieces of seafood, including pink shrimp, black mussels, and beige clams with open shells. There are chunks of white fish and red tomato pieces scattered throughout. The seafood is garnished with chopped green herbs sprinkled over the stew. A golden spoon holds some of the seafood, resting inside the bowl. Pieces of torn bread are placed around the bowl on the white marbled surface. In the background, there are glass cups, some blue and some clear. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped parsley and a little grated Parmesan on top for an extra pop of color and flavor. A squeeze of lemon juice brightens the stew perfectly right before serving, and some crusty bread alongside is a must for soaking up all that lovely broth.

Side Dishes

My favorite sides to go with this Classic Cioppino Seafood Stew Recipe are toasted garlic bread or a fresh green salad with a tangy vinaigrette. The lightness of the salad complements the richness of the stew beautifully.

Creative Ways to Present

For special occasions, I’ve served this stew in individual mini cast iron skillets or deep bowls with a big sprig of parsley on top for that restaurant-style touch. You can even add a small dish of chili oil or garlic butter on the side for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. I recommend removing the clams and mussels shells if you want to save space and make reheating easier.

Freezing

Freezing is possible but I prefer to freeze just the broth base without seafood, then add fresh seafood when reheating. Seafood texture can suffer if frozen and thawed after cooking.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. Quick warming keeps the seafood tender and prevents it from getting rubbery.

FAQs

Can I use frozen seafood for Classic Cioppino Seafood Stew Recipe?

Yes, you can use frozen seafood, but make sure to thaw it completely and drain any excess liquid before adding it to the stew. This helps maintain the stew’s flavor and prevents it from getting watery.
What kind of white wine works best in cioppino?

I recommend a dry white wine like Sauvignon Blanc or Pinot Grigio since they add acidity and fruitiness without overpowering the seafood’s delicate flavors.
How do I ensure clams and mussels are clean and safe?

Soak them in cold salted water for about 20 minutes before cooking to let them expel sand and impurities. Scrub the shells thoroughly and discard any that are cracked or open before cooking.
Can this recipe be made spicier?

Absolutely! You can add crushed red pepper flakes while simmering the broth or serve with hot sauce on the side for guests to customize their spice level.

Final Thoughts

This Classic Cioppino Seafood Stew Recipe has a special place in my kitchen and heart because it’s both approachable and impressive — a dish I turn to whenever I want something comforting but a little fancy. The combination of fresh seafood, herbs, and that rich tomato broth always brings smiles around the table. I hope you’ll give it a try and enjoy every delicious spoonful like I do!