One Pot Seafood Cioppino Recipe
Originated from San Franciso, Cioppino is a seafood stew in tomato-based soup with a ton of fish and shellfish in the recipe: fish, shrimp, clam, mussel, squid, crab and scallop.
It’s an easy stew that you can make in one pot on stovetop, using your favorite seafood.
Ingredients for Seafood Cioppino
This is the best cioppino recipe and calls for the following ingredients:
- Shrimp or tiger prawn
- Firm white fish such as halibut
- Clams such as Manila clams or little neck clams
The sauce is similar to a soup and is made of garlic, onion, fresh tomatoes, tomato paste, white wine and water.
What is the difference between Cioppino and Bouillabaisse?
Cioppino is an Italian-American recipe, created by fishermen in the San Francisco bay area. Bouillabaisse is a French seafood soup made with fish stock while Cioppino is tomato-based.
While both are seafood dishes, they are completely different in terms of taste, presentation and recipe.
How Many Calories Per Serving?
This Cioppino recipe is only 408 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served with a crusty bread, to sop up the tomato sauce. For a wholesome Italian meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Cioppino is an Italian seafood stew with fish, shrimp, clams, mussels, and more. This is an easy seafood cioppino recipe that is delicious and tastes just like San Francisco!
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/2 small onion, diced
- 12 oz tomatoes, diced
- 3 tablespoons tomato paste
- 1/2 tablespoon dried chili flakes
- 1 cup white wine
- 1 cup water
- 1 bunch Italian parsley leaves, chopped
- salt to taste
- 8 oz halibut or other firm white fish, cut into cubes
- 4 oz scallops
- 4 oz shelled and deveined tiger prawn
- 8 oz little neck clams or Manila clams
- 8 oz mussels, bearded and scrubbed
- 4 oz cleaned squid, cut into rings
Heat the olive oil in a large, deep pot over medium heat. Saute the garlic and onion until they become aromatic, but not browned. Add in the diced tomatoes, tomato paste, and chili flakes and continue to stir for about 1 minute. Pour in the white wine and water and simmer on low heat. Cover and cook for about 30 minutes.
Turn the heat up to high and add in the all the ingredients in Seafood and the parsley leaves. As soon as the clams and mussels are open, the stew is ready. Add salt to taste and serve immediately.