Name: Classic Cioppino Recipe
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 4 lobster tails; 1 pound extra large black tiger shrimp; 12 small little neck clams, scrubbed; 12 mussels, scrubbed and de-bearded; 6 scallops; 1 pound firm white fish fillets (cod, halibut, or haddock), preferably cod; 2 carrots, chopped; 2 celery ribs, chopped; ½ yellow onion, diced (for stock); 2 medium yellow onions, chopped (for stew); 4 cloves garlic, finely chopped; ½ red bell pepper, seeded and chopped; ½ cup chopped celery (for stew); ¼ cup chopped flat-leaf parsley; Several sprigs parsley (for stock); 2 bay leaves (for stock); 2 bay leaves (for stew); ½ teaspoon black peppercorns (for stock); Kosher salt (to taste); 1 tablespoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon crushed red pepper; 2 tablespoons olive oil; 2 tablespoons butter (preferably Kerrygold salted); 1 tablespoon tomato paste; 1 cup dry white wine; 4 cups homemade seafood stock (or two 8-ounce bottles clam juice as substitute); 1 28-ounce can whole San Marzano tomatoes, crushed by hand; Olive oil (for searing fish and scallops)

Jump to Recipe·4 from 58 reviews

If you’re looking to bring a vibrant, soul-warming seafood stew to your table, this Classic Cioppino Recipe is the answer you’ve been dreaming of. Bursting with fresh lobster, shrimp, clams, mussels, scallops, and flaky white fish, it’s a celebration of the sea in every spoonful. This recipe crafts a rich, aromatic tomato and wine broth layered with fragrant herbs and homemade seafood stock that ties all the flavors together beautifully. Whether it’s a special occasion or a comforting weekend dinner, this Classic Cioppino Recipe will make you feel like you’re dining by the coast, savoring a timeless Italian-American treasure.

Ingredients You’ll Need

A large metal pot filled with a rich orange-red seafood stew, showing visible pieces of shrimp, clams with shells, chunks of white fish, diced red tomatoes, and bits of onion and celery, all floating in a slightly thick broth. Behind the pot, there is a white plate holding a round loaf of bread with deep slices filled with green herbs. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Classic Cioppino Recipe lies in its simplicity and the quality of its ingredients. Each item contributes to the stew’s flavor complexity, texture, and inviting color that will have everyone at the table eager to dig in.

4 lobster tails: The star of the show, adding sweet, tender chunks of meat that elevate the stew.
1 pound extra large black tiger shrimp: Adds a luscious seafood bite with a hint of sweetness.
2 carrots, chopped: Bring subtle natural sweetness and a vibrant pop of orange.
2 celery ribs, chopped: For a fresh, mild aromatic crunch that balances the richness.
½ yellow onion, diced: Foundational flavor that slowly sweetens when cooked in the broth.
2 bay leaves: Infuse a gentle herby earthiness without overpowering the seafood.
Several sprigs parsley: Brightens the broth with fresh green notes.
½ teaspoon black peppercorns: Adds a gentle peppery warmth to the stock.
Kosher salt: Essential for seasoning and enhancing the natural flavors.
2 tablespoons olive oil: For sautéing vegetables and adding smoothness.
2 tablespoons butter (preferably Kerrygold salted): Creates a luscious base with a creamy finish.
2 medium yellow onions, chopped: Deepen the sweetness and body of the broth.
4 cloves garlic, finely chopped: Adds pungent warmth that marries perfectly with tomato and seafood.
½ red bell pepper, seeded and chopped: Bright red color and subtle fruity notes.
½ cup chopped celery: Further layers the stew with aromatic complexity.
¼ cup chopped flat-leaf parsley: Provides brightness and fresh herbal notes.
1 tablespoon dried basil: Sweet and fragrant herb that complements the tomato base.
½ teaspoon dried oregano: Earthy depth with a slightly peppery kick.
½ teaspoon dried thyme: Adds a subtle woodsy fragrance.
½ teaspoon crushed red pepper: For that gentle heat that wakes up the palate.
1 tablespoon tomato paste: Concentrated tomato flavor to thicken and enrich the broth.
1 cup dry white wine: Adds acidity, complexity, and a slight fruity note to the stew.
4 cups homemade seafood stock (or two 8-ounce bottles of clam juice): The heart of the soup, imparting deep ocean flavors.
1 28-ounce can whole San Marzano tomatoes, hand-crushed: Naturally sweet, low-acid tomatoes for a smooth, rich broth.
12 small little neck clams, scrubbed: Bringing a briny, tender bite and natural juices to the mix.
12 mussels, scrubbed and de-bearded: Tender, slightly sweet, and casing flavorful juices.
6 scallops: Silky, buttery rounds of fresh seafood.
1 pound firm white fish fillets (halibut, cod, or haddock): Mildly flavored, flaky fish to balance the stew’s rich seafood profile.
Olive oil (additional): For searing fish and scallops to perfection.

How to Make Classic Cioppino Recipe

Step 1: Prepare the Seafood Stock

Start by harnessing the essence of lobster and shrimp shells to build a deeply flavorful stock. Boil the lobster tails for 4 minutes, then shock them in ice water. Peel and save the meat separately. Use kitchen shears to open the lobster shells and set them aside with the shrimp shells. Next, add these shells to boiling salted water along with chopped carrots, celery, onion, bay leaves, parsley sprigs, and peppercorns to simmer for 2 to 3 hours. This slow simmer creates a rich, ocean-kissed broth that forms the backbone of your Classic Cioppino Recipe.

Step 2: Sauté the Aromatics

In a large Dutch oven, heat olive oil and butter over medium heat to create a luscious base. Add the chopped onions, garlic, red bell pepper, celery, and parsley, sprinkling with salt to bring out their natural sweetness as they soften. This step infuses the broth with layers of heartwarming aroma and complexity that you’ll savor in every spoonful.

Step 3: Build the Broth

Next, stir in bay leaves, dried basil, oregano, thyme, crushed red pepper, salt, and tomato paste, letting these herbs and spices mingle until fragrant. Pour in the dry white wine and allow it to reduce by half. Then add your homemade seafood stock and hand-crushed San Marzano tomatoes, bringing everything to a simmer. Let the broth develop for 30 minutes to an hour, deepening flavors and creating a robust base perfect for the seafood.

Step 4: Add the Shellfish

Toss in the clams and cover, cooking at a steady simmer until they open, signaling their readiness. Discard any that remain closed as a safety precaution. This addition enriches the broth with briny juices and offers wonderful texture contrast to the stew.

Step 5: Sear the Fish and Scallops

While the clams cook, heat olive oil in a skillet and season the cod and scallops with salt and pepper. Sear the cod undisturbed for 5 minutes to develop a beautiful crust, flipping carefully to finish cooking with a few ladles of broth. This caramelization adds an extra flavor layer, making the seafood shine.

Step 6: Combine and Finish Cooking

Return to the pot, and gently stir in the mussels, lobster meat, and shrimp. Cover and simmer for 5 to 7 minutes until the mussels open and the seafood is just cooked through. Remember to remove bay leaves before tasting and adjusting salt. The result is a steaming bowlful of vibrant, seafood-packed stew with a rich tomato broth and briny treasures from the sea.

How to Serve Classic Cioppino Recipe

The image shows four white dishes on a white marbled surface with a white and blue striped towel underneath. In the front, a white plate holds two pieces of white fish fillets and six round, pale scallops arranged in a loose line along the upper edge. To the right, another white plate displays peeled shrimp with white and light orange colors, loosely piled. Behind these, a white bowl contains raw grayish shrimp with visible segments, arranged to fill the bowl evenly. At the back, a clear glass bowl holds black mussel shells with some white and light gray inner parts, layered to fill the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped flat-leaf parsley right before serving to add a burst of green color and fresh, herbal brightness that balances the rich broth. A dash of crushed red pepper flakes can add a subtle kick if you love some heat. A wedge of lemon on the side invites guests to brighten their bowls with a fresh squeeze, enhancing the seafood’s natural flavors.

Side Dishes

Nothing pairs better with Classic Cioppino Recipe than warm, crusty sourdough bread perfect for soaking up the luscious broth. A simple green salad with a tangy vinaigrette can also offer a refreshing contrast to the hearty stew, while roasted or grilled vegetables bring an earthy complement to the seafood feast.

Creative Ways to Present

For an impressive presentation, serve the Classic Cioppino Recipe in shallow bowls with the fish fillets and scallops nestled beneath the seafood stew, ensuring every serving looks as inviting as it tastes. Garnish each bowl with a sprig of parsley and place lemon wedges on the side for a fresh finishing touch. You might even serve it with small ramekins of extra crushed red pepper or garlic aioli for guests who want to customize their meal further.

Make Ahead and Storage

Storing Leftovers

Leftover Classic Cioppino Recipe should be cooled completely and stored in an airtight container in the refrigerator, where it will keep well for up to 2 days. The flavors continue to develop, making tomorrow’s meal just as delightful.

Freezing

This seafood stew freezes well if you want to savor it later. Be sure to freeze it within two hours of cooking, in a tightly sealed container. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor retention.

Reheating

Reheat gently on the stovetop over low-medium heat to avoid overcooking the delicate seafood. Stir occasionally and add a splash of broth or water if it seems too thick. Avoid microwave reheating as it can toughen the fish and shellfish.

FAQs

Can I use different types of seafood in Classic Cioppino Recipe?

Absolutely! While this recipe uses lobster, shrimp, clams, mussels, scallops, and cod, you can swap in crab legs, calamari, or your favorite fresh fish fillets to suit availability and preferences.

Is it necessary to make homemade seafood stock?

Homemade seafood stock adds incredible depth and authenticity to the dish, but if you’re short on time, high-quality bottled clam juice can be a convenient substitute without sacrificing too much flavor.

Can I make Classic Cioppino Recipe in advance?

Yes, the broth can be made a day or two ahead and refrigerated. Just add the seafood and finish cooking right before serving for the freshest taste and perfect texture.

How spicy is Classic Cioppino Recipe?

The recipe includes a small amount of crushed red pepper for mild heat. You can adjust it to your liking by adding more or omitting it entirely for a more subtle flavor.

What type of wine works best in this stew?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay enhances the broth without overpowering the seafood. Avoid sweet wines as they can clash with the savory components.

Final Thoughts

I cannot recommend this Classic Cioppino Recipe enough if you want to experience a seafood stew that feels both elegant and heartwarming. It’s a dish that invites you to slow down, savor every bite, and share the joy of fresh seafood with loved ones. Give it a try and watch it become a beloved staple in your kitchen, transporting you to the coast with every spoonful.