My Cioppino Italian Seafood Stew Recipe


  • 3 tablespoons olive oil
  • 2 to 3 flat fillets of anchovies, drained (in olive oil, preferred)
  • 1 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1 large fennel bulb, thinly sliced (the anise flavor totally mellows out as it cooks and adds such a depth of background flavor - essential)
  • 1 medium onion, chopped
  • 3 large shallots, chopped
  • 2 celery ribs, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 large garlic cloves, finely chopped
  • 1/3 cup tomato paste (if you want more, add ½ cup)
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine (if I don’t have white wine, I add beer)
  • 5 cups fish stock (can use clam juice or chicken broth or any combination)
  • 4 sprigs fresh thyme, leaves removed (about 1 tablespoon fresh - or you could use 1 teaspoon dried thyme if you can't get the fresh)
  • 1 bay leaf
  • 1 pound clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound oysters, shucked and in their liquor
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/2 pound sea scallops (or can use bay scallops for a little sweeter taste)
  • ¼ pound squid
  • ¼ pound octopus
  • ¼ pound cuttlefish (optional – but delicious!)
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 1-inch chunks
  • 1 handful flat-leaf parsley, chopped
  • Optional: Sub in lobster and/or crab - your faves...yummm!
  • crusty bread for sopping the juice…so good…a must have, peeps.


What Do I Love About Cioppino? It's Delicious, It's Savory, It's Spicy, It's A Crowd Pleaser - And It's Totally Fits The Seafood You Love And Crave - And Have Access To. I Started Making This About Five Years Ago As An Italian Christmas Ev

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