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delicious italian seafood stew

Italian Cioppino

This classic Italian-American seafood stew features a rich tomato-wine broth that creates the perfect canvas for tender cod, succulent shrimp, delicate scallops, and briny mussels. The aromatic base builds incredible depth of flavor, resulting in an impressive yet approachable dish perfect for special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can flat anchovies drained
  • 1 bay leaf
  • 1 handful basil chopped
  • 1 can chicken stock
  • 2 ribs celery chopped
  • 1 1/2 pounds cod cut into chunks
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 6 cloves garlic crushed
  • 16 mussels scrubbed
  • 1/4 cup olive oil
  • 1 onion chopped
  • 1 handful parsley chopped
  • 16 sea scallops
  • salt and pepper to taste
  • 16 large shrimp peeled
  • 1 teaspoon fresh thyme leaves
  • 1 cup white wine good quality, drinkable

Equipment

  • Large pot
  • Ladle
  • Wide shallow bowls

Method
 

  1. In a large pot over medium heat, add olive oil, crushed red pepper flakes, drained anchovies, crushed garlic cloves, and bay leaf. Allow the anchovies to completely melt into the oil.
  2. Add chopped celery and onion, cooking until softened and translucent, about 5-7 minutes.
  3. Pour in white wine and let it reduce for a few minutes, allowing the alcohol to cook off while concentrating the flavor.
  4. Add chicken stock, crushed tomatoes, fresh thyme leaves, and chopped parsley. Bring to a gentle bubble, then reduce to a simmer.
  5. Season cod chunks with salt and pepper, then gently add them to the pot without stirring. Let the fish simmer undisturbed for 5 minutes to keep it from breaking apart.
  6. Carefully add the peeled shrimp, sea scallops, and scrubbed mussels. Cover the pot and cook for 10 minutes, until the mussels open and release their flavor into the broth.
  7. Remove any mussels that haven't opened, as these should not be eaten.
  8. Ladle the stew into wide, shallow bowls, ensuring each serving gets a good variety of seafood.
  9. Scatter fresh chopped basil over each bowl just before serving.

Notes

For the best flavor, use the freshest seafood available. Look for cod that's firm with a clean ocean smell, and mussels that are tightly closed (or close when tapped). This stew is wonderfully adaptable - feel free to substitute other firm white fish for cod, or use clams instead of mussels. The most important element is freshness.
Serve with crusty sourdough bread for soaking up the delicious broth. A simple arugula salad dressed with lemon and olive oil makes a perfect accompaniment, along with a crisp Italian white wine like Pinot Grigio or Vermentino.
Leftovers can be refrigerated for up to 2 days, though the seafood texture may change slightly upon reheating. Warm gently over low heat to prevent overcooking.