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Rustic Mixed Shellfish and White Fish Cioppino

A close-up, appetizing shot of a bowl of rich tomato-based seafood soup featuring mussels, clams, shrimp, and scallops.
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Make this hearty, rustic seafood soup, Cioppino, filled with fresh clams, mussels, shrimp, and fish simmered in a rich, savory tomato broth. It is a comforting, flavorful meal perfect for sharing.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (or more for spice)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 2 cups seafood or fish broth
  • 1 pound firm white fish (like cod or halibut), cut into 2-inch chunks
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, white wine, and seafood broth. Stir to combine. Bring the mixture to a simmer.
  4. Season the broth generously with salt and pepper. Let it simmer gently for 15 minutes to allow the flavors to meld. This forms your rich seafood broth base.
  5. Add the white fish chunks, mussels, and clams to the simmering broth. Cover the pot and cook for 5 minutes.
  6. Add the shrimp to the pot. Cover and continue to cook for another 3 to 5 minutes, or until all the shellfish have opened and the shrimp are pink and cooked through. Discard any shellfish that do not open.
  7. Stir in the fresh parsley. Taste the soup and adjust salt and pepper as needed.
  8. Serve this hearty fisherman stew immediately with thick slices of crusty bread for dipping into the flavorful broth.

Notes

  • For the best flavor, make your own seafood broth using shrimp shells or fish scraps simmered with vegetables. This elevates any seafood soup recipe.
  • If you prefer a creamier seafood bisque texture, you can blend about 1 cup of the broth with 1/2 cup of heavy cream and stir it back in before adding the seafood.
  • This recipe works well as a one pot seafood dinner. For an elegant seafood appetizer, reduce the quantities by half.

Nutrition

Find it online: https://mdlatdmm.com/rustic-seafood-soup-cioppino-recipe/