Description
This Cioppino Seafood Stew is a flavorful Italian-American classic packed with a medley of fresh seafood simmered in a rich tomato, fennel, and white wine broth. Perfect for a cozy dinner, this hearty stew combines cod, shrimp, scallops, mussels, and clams, infused with aromatic fennel seeds and a hint of anise liqueur, served with crusty sourdough bread to soak up every bite.
Ingredients
Scale
Broth and Base Ingredients
- ¼ cup olive oil
- 2 cups fennel bulb, white part only, cut into ½-inch dice
- 1 ½ cup yellow onion, 1 large, cut into ½-inch dice
- 3 garlic cloves, pressed or minced
- 1 teaspoon whole fennel seeds
- ½ teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 4 cups seafood stock
- 1 ½ cups dry white wine, such as Pinot Grigio
- Kosher salt and freshly ground black pepper (to taste)
Seafood
- 1 pound cod fillets, skin removed, cut into 2-inch dice
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops, halved crosswise
- 1 dozen mussels, scrubbed
- 1 dozen littleneck clams, or other small clams
Finishing Touches
- 1 tablespoon anise flavored liqueur, such as Pernod or Pastis
- 3 tablespoons parsley, minced
- Slices of sourdough baguette, for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the diced fennel bulb and yellow onion and sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, whole fennel seeds, and red pepper flakes. Cook for 2 minutes, allowing the garlic and spices to release their aroma without browning.
- Build the Broth: Pour in the crushed tomatoes, seafood stock, dry white wine, and season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes to deepen the flavors.
- Add the Seafood: Add the seafood to the pot in this order: cod pieces first, followed by shrimp, then the halved scallops, and lastly the mussels and clams. Do not stir to avoid breaking up the delicate fish. Bring gently to a simmer, reduce heat to low, cover the pot, and cook for 10 minutes, until the seafood is cooked through and the shellfish have opened.
- Finish and Rest: Stir in the anise-flavored liqueur carefully to avoid breaking the fish. Cover the pot and let the stew rest for 3 minutes to allow the flavors to blend fully. Discard any mussels or clams that have not opened.
- Serve: Ladle the cioppino into large shallow bowls, sprinkle with minced parsley, and serve immediately with slices of crusty sourdough baguette to soak up the delicious broth.
Notes
- To speed up preparation for weeknights or gatherings, make the soup base up to two days in advance and refrigerate. Reheat and add the seafood just before serving.
- Be careful not to stir the seafood once added to prevent the fish from breaking apart, ensuring perfectly tender pieces.
- Discard any shellfish that do not open after cooking for safety.
- Serve with crusty bread or garlic bread for an authentic Italian-American experience.
Keywords: Cioppino, Seafood Stew, Italian Seafood Soup, Seafood Recipes, Fish Stew, Mussels, Clams, Shrimp, Scallops, Cod, Tomato-Based Stew