Seafood Cioppino

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor in a single pot. The broth is rich and aromatic, infused with tomatoes, garlic, wine, and fresh herbs that create the perfect base for the seafood.

I also appreciate how versatile Cioppino can be. I can customize the seafood based on availability, and the toasted baguette is perfect for soaking up every last drop of the delicious broth. It is a satisfying meal that feels both comforting and impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 baguette

1 tablespoon olive oil, plus more for brushing the baguette

1 cup yellow onion, diced

2 tablespoons minced garlic

½ cup leeks, sliced

½ cup celery, diced

½ cup red bell pepper, diced

½ cup carrots, diced

2 teaspoons minced serrano pepper or jalapeño

½ cup diced tomatoes

6 ounces tomato paste

½ cup red wine

2 cups water

1 tablespoon lemon juice

½ teaspoon chopped thyme

1 bay leaf

½ teaspoon kosher salt

¼ teaspoon black pepper

½ pound raw scallops

½ pound shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

1 tablespoon chopped parsley

Directions

1. I preheat the oven to 375°F (191°C).
2. I slice the baguette into ½-inch thick slices on a diagonal, brush both sides lightly with olive oil, and sprinkle with salt.
3. I place the slices on a baking sheet and bake for 10 minutes. I flip them and continue baking for another 2 to 5 minutes until golden brown.
4. In a large pot, I heat the olive oil over medium heat.
5. I add the onion and garlic and cook for about 5 minutes until translucent.
6. I stir in the leeks, celery, bell pepper, carrots, and serrano pepper and cook for another 5 minutes.
7. I add the diced tomatoes and cook for 3 minutes.
8. I stir in the tomato paste, red wine, water, lemon juice, thyme, bay leaf, salt, and black pepper.
9. I simmer the soup over medium-low heat for 25 minutes, stirring occasionally.
10. I remove the bay leaf before adding the seafood.
11. I increase the heat to medium and add the shrimp and scallops. I cover the pot and cook for 2 minutes.
12. I flip the shrimp and spread the cleaned mussels evenly throughout the pot.
13. I increase the heat to medium-high, cover, and cook for 3 to 5 minutes until the mussels open and the seafood is fully cooked.
14. I discard any mussels that remain closed after cooking.
15. I taste the broth and adjust the seasoning if needed.
16. I ladle the soup and seafood into serving bowls, garnish with chopped parsley, and serve with the toasted baguette.

Servings and Timing

• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Variations

• I sometimes add crab legs, clams, or chunks of firm white fish for an even heartier seafood stew.
• For extra spice, I increase the amount of serrano pepper or add red pepper flakes.
• I occasionally use seafood stock instead of water for a deeper seafood flavor.
• A splash of heavy cream can create a richer, slightly creamy broth.
• I like adding fresh basil along with parsley for additional herbal notes.

storage/reheating

I store leftover Cioppino in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, so I try to consume leftovers promptly.

To reheat, I gently warm the stew in a pot over low heat until heated through. I avoid boiling because overcooking can make the seafood tough. If the broth has thickened, I add a small splash of water or seafood stock.

I do not recommend freezing fully assembled Cioppino, as the seafood texture may suffer after thawing.

FAQs

What is Cioppino?

Cioppino is a traditional Italian-American seafood stew that originated in San Francisco. I enjoy it for its rich tomato broth and variety of fresh seafood.

Can I use frozen seafood?

Yes, I can use frozen shrimp, scallops, or mussels as long as they are properly thawed before cooking.

How do I know when mussels are cooked?

I know mussels are cooked when their shells open during cooking. Any mussels that remain closed should be discarded.

What wine works best for Cioppino?

I typically use a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir to add depth and richness to the broth.

What should I serve with Seafood Cioppino?

I love serving it with toasted baguette slices, garlic bread, a crisp green salad, or roasted vegetables for a complete meal.

Conclusion

I love making Seafood Cioppino because it brings together fresh seafood, aromatic vegetables, and a rich tomato broth in one comforting dish. The combination of shrimp, scallops, and mussels creates a beautiful balance of flavors and textures, while the toasted baguette makes every spoonful even more satisfying. Whether I serve it for a cozy family dinner or a special gathering, this seafood stew always feels warm, inviting, and unforgettable.

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