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Cioppino (Seafood Stew)

Mediterranean seafood Cioppino with clams, prawns and squid garnished with lime
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Craving that classic San Francisco seafood stew? My quick Cioppino recipe delivers big flavor without the fuss. Packed with fresh seafood in a rich, savory tomato broth. Perfect for weeknights or impressing guests!

Ingredients

Scale

For the Flavor Base:

  • 2 tbsp Olive Oil
  • 1/2 Large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Celery, finely chopped (or try fennel!)
  • 1/2 Large Fresh Tomato, diced
  • 1/2 tsp Chilli Flakes (adjust to your spice level)
  • 1 1/2 tbsp Tomato Sauce
  • 1 tbsp Tomato Puree/Paste
  • 3 cups Vegetable or Fish Stock (low sodium preferred)
  • 3/4 tsp Dried Oregano
  • 3/4 tsp Dried Thyme
  • 1 sprig Fresh Rosemary
  • 2 Dried Bay Leaves
  • Salt and Black Pepper, to taste

The Seafood Stars:

  • 150g Snapper Fillets (skinless, 1.5-inch chunks) – Cod or halibut work too!
  • 150g Jumbo Raw Prawns, peeled & deveined
  • 200g Mussels, scrubbed & debearded (discard any open ones)
  • 150g Squid (Calamari), cleaned, tubes sliced, tentacles kept whole/halved

Instructions

  1. Build Flavor: Heat oil in a large pot (medium heat). Add onion & celery; cook 5 mins until soft. Stir in garlic & fresh tomato; cook 1 min. Add chilli flakes; stir 30 secs.
  2. Tomato Power: Stir in tomato sauce & paste. Cook, stirring, 1-2 mins until paste darkens (this deepens flavor!). Stir in oregano & thyme.
  3. Simmer Broth: Pour in stock, scraping up any tasty bottom bits. Add rosemary & bay leaves. Bring to a boil, then lower heat. Cover & simmer gently 10-15 mins. Taste & add a little salt & pepper (seafood adds more later!).
  4. Seafood Time (It’s Fast!): Bring broth back to a gentle simmer (medium-low).
    • Add mussels. Cover & cook 3-4 mins until they just start opening.
    • Gently add fish & squid. Cover & cook 2-3 mins until fish looks opaque.
    • Add prawns. Cover & cook 1-2 mins until pink. Don’t overcook the seafood!
  5. Finish & Serve: Turn off heat. Remove rosemary sprig, bay leaves, and any unopened mussels. Gently stir. Taste & add more salt/pepper if needed. Stir in fresh parsley if you like. Ladle into bowls and serve hot!

Notes

  • Must Have: Serve with lots of crusty bread (sourdough, baguette) to soak up every drop of that incredible broth!
  • Pro Tip: Use the freshest seafood possible – it makes a huge difference. Have everything chopped and prepped before you start cooking.
  • Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop (avoid boiling). Freezing the finished stew isn’t recommended (texture gets funky!).
  • Make Ahead: The tomato broth base (Steps 1-3) can be made 1-2 days ahead and chilled. Reheat gently before adding seafood.

Find it online: https://recipesh.com/cioppino-seafood-stew/