A fragrant, tomato-based stew loaded with clams, mussels, shrimp, crab, scallops, and firm white fish, simmered in wine, herbs, and garlic. Serve with plenty of crusty bread to soak up the flavorful broth.
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Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 minsFor the broth
¼ cup olive oil
1 large onion, diced
1 leek (white part), thinly sliced
4 cloves garlic, minced
1 red bell pepper, diced
1 tsp red pepper flakes (optional, for gentle heat)
1 cup dry white wine
1 can crushed tomatoes
4 cups fish stock (or seafood stock)
2 bay leaves
1 tsp dried oregano
2 tbsp fresh parsley, chopped
Salt & black pepper, to taste
Seafood mix (can vary with availability)
1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
1 lb large shrimp, peeled & deveined
1 lb mussels, scrubbed & debearded
1 lb clams, scrubbed
½ lb sea scallops
1 Dungeness crab (or 2 snow crab clusters), cleaned & cracked
Garnish
Extra parsley, chopped
Crusty sourdough bread, for serving
Build the broth
1
Heat olive oil in a large Dutch oven or stockpot over medium heat.
Add onion, leek, and bell pepper; sauté for 6–7 minutes , until softened.
Stir in garlic and red pepper flakes; cook for 1 minute.
Pour in white wine, scraping the bottom of the pot. Reduce by half (~3 minutes ).
Add crushed tomatoes, stock, bay leaves, oregano, parsley, salt, and pepper.
Simmer uncovered for 20 minutes to let flavors meld.
Add seafood
2
Add clams and mussels first, cover, and cook for 5 minutes , until shells begin to open.
Stir in crab pieces, shrimp, scallops, and fish. Simmer gently for 5–7 minutes , until seafood is cooked through and shells fully open.
Finish & serve
3
Taste broth and adjust seasoning with salt and pepper.
Ladle into large bowls, making sure everyone gets a variety of seafood.
Garnish with parsley and serve immediately with warm sourdough bread.
Serving Suggestions
4
Classic with toasted sourdough garlic bread for dipping.
Pair with a crisp white wine like Sauvignon Blanc, Vermentino, or Pinot Grigio.
Serve as the centerpiece of a Christmas Eve Feast of the Seven Fishes .
Tips & Variations
5
Make-ahead: The tomato base can be made 1 day in advance; reheat and add seafood just before serving.
Seasonal flexibility: Use whatever seafood is freshest—squid, lobster, or monkfish also work beautifully.
Spicy version: Add more red pepper flakes or a splash of Calabrian chili paste for heat.
Luxury twist: Swap some stock for Champagne or Prosecco for a festive broth.
Ingredients For the broth
¼ cup olive oil
1 large onion, diced
1 leek (white part), thinly sliced
4 cloves garlic, minced
1 red bell pepper, diced
1 tsp red pepper flakes (optional, for gentle heat)
1 cup dry white wine
1 can crushed tomatoes
4 cups fish stock (or seafood stock)
2 bay leaves
1 tsp dried oregano
2 tbsp fresh parsley, chopped
Salt & black pepper, to taste
Seafood mix (can vary with availability)
1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
1 lb large shrimp, peeled & deveined
1 lb mussels, scrubbed & debearded
1 lb clams, scrubbed
½ lb sea scallops
1 Dungeness crab (or 2 snow crab clusters), cleaned & cracked
Garnish
Extra parsley, chopped
Crusty sourdough bread, for serving
Directions Build the broth
1
Heat olive oil in a large Dutch oven or stockpot over medium heat.
Add onion, leek, and bell pepper; sauté for 6–7 minutes , until softened.
Stir in garlic and red pepper flakes; cook for 1 minute.
Pour in white wine, scraping the bottom of the pot. Reduce by half (~3 minutes ).
Add crushed tomatoes, stock, bay leaves, oregano, parsley, salt, and pepper.
Simmer uncovered for 20 minutes to let flavors meld.
Add seafood
2
Add clams and mussels first, cover, and cook for 5 minutes , until shells begin to open.
Stir in crab pieces, shrimp, scallops, and fish. Simmer gently for 5–7 minutes , until seafood is cooked through and shells fully open.
Finish & serve
3
Taste broth and adjust seasoning with salt and pepper.
Ladle into large bowls, making sure everyone gets a variety of seafood.
Garnish with parsley and serve immediately with warm sourdough bread.
Serving Suggestions
4
Classic with toasted sourdough garlic bread for dipping.
Pair with a crisp white wine like Sauvignon Blanc, Vermentino, or Pinot Grigio.
Serve as the centerpiece of a Christmas Eve Feast of the Seven Fishes .
Tips & Variations
5
Make-ahead: The tomato base can be made 1 day in advance; reheat and add seafood just before serving.
Seasonal flexibility: Use whatever seafood is freshest—squid, lobster, or monkfish also work beautifully.
Spicy version: Add more red pepper flakes or a splash of Calabrian chili paste for heat.
Luxury twist: Swap some stock for Champagne or Prosecco for a festive broth.
Cioppino (Italian-American Seafood Stew)
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