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Seafood Cioppino

This seafood cioppino is as good as any restaurant's version. Serve with rice and a nice salad.

Ingredients

¼ cup olive oil

1 onion, chopped

1 green bell pepper, chopped

1 fresh red chile pepper, seeded and chopped

4 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

½ cup water

½ cup chopped fresh parsley

1 (10 ounce) can minced clams, drained with juice reserved

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 pinch paprika

1 pinch cayenne pepper

salt and ground black pepper to taste

1 cup white wine

25 mussels, cleaned and debearded

1 pound cod fillets, cubed

10 ounces scallops

Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.

About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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How to Make Cioppino: Italian-American Seafood Stew

• Now Week Month

Deborah Mele is a self-taught cook whose passion for Italian…

Born from the humble kitchens of Ligurian fishermen, but perfected on the coast of California, this aromatic and hearty stew mirrors the soul of Italian cuisine – rustic, flavorful, and deeply rooted in local traditions.

Its origins can be traced back to Genoa, in the Liguria region. Fishermen would toss the catch-of-the-day into a pot with herbs and wine, simmering until all flavors melded into a harmonious concoction. The name “Cioppino”, however, is completely unfamiliar to many Italians, as this term was popularized by Italian immigrants in San Francisco. They recreated this comforting dish using the Pacific’s bounties, and the Americanized ‘Cioppino’ was born.

Each region, from Liguria to Sicily, has its unique spin on this classic dish. While the Genovese version primarily emphasizes fish, the Sicilian rendition often includes a broader spectrum of seafood. Our featured recipe, for instance, adds a delightful Sicilian touch with the inclusion of squid and the hint of dried Sicilian oregano.

Depending on the catch of the day, or personal preference, the seafood components in this stew can vary, but the soul remains the same: a tomato-rich broth, aromatic herbs, and the freshest seafood. San Marzano tomatoes form the base of the broth, pumped up by white wine to add acidity and minerality.

To finish, the stew is garnished with gremolata, an awesome blend of parsley, lemon zest, and garlic. This final flourish cuts through the richness, firing a burst of freshness with each bite.

Bon Appetito!

Tuscan Zabaione

Step by step guide to making italian-american cippolino seafood stew, ingredients preparation:.

Before diving in, ensure all your ingredients are prepped. Chop the fennel bulb and onion finely, mince the garlic cloves, and portion out your seafood as indicated.

1. Making the Base:

• In a sizeable heavy-bottomed stockpot, warm the olive oil over medium heat.
• Introduce the finely chopped fennel, onion, garlic, and a pinch of red pepper flakes. This aromatic trio will infuse the oil, setting the stage for the flavors to come.
• Sauté until the onions adopt a soft and translucent hue, typically around 8 to 10 minutes.

2. The Squid:

• Add the cleaned squid to the pot. Let it simmer over medium-low heat for about 15 minutes. The squid not only adds its distinct taste but also tenderizes in this process.
• Pour in the dry white wine. Elevate the heat to medium-high and let it bubble away until most of the wine is absorbed. This process, lasting about 20 minutes, dampens the alcohol’s sharpness and joins it with the developing flavors.

4. Tomatoes:

• Blend in the crushed San Marzano tomatoes.
• Season with lemon zest, salt, pepper, and the aromatic dried Sicilian oregano.
• Allow the mix to simmer on low heat, stirring occasionally, until it achieves a luscious thickness. This phase should span around 30 to 35 minutes.

5. Adding Liquid:

• Infuse the mixture with water and seafood stock, bringing it to a gentle boil.

6. Seafood:

• Introduce the mussels, clams, and shrimp. Seal the pot with a lid, letting the steam work its magic to open the shells in about 5 minutes.
• Delicately fold in the pre-portioned firm-fleshed fish and lobster meat. Monitor until the fish becomes opaque, which should take 3 to 4 minutes.

7. Gremolata:

• While the stew bubbles, craft the gremolata. On a chopping board, combine fresh parsley, zesty lemon, and the peeled garlic clove. Chop finely.

8. Serving:

• Once cooked, ladle the stew into individual bowls.
• Sprinkle a generous pinch of the freshly made gremolata on top, offering a burst of zest with every spoonful.

There you have it! A bowl brimming with the essence of Italy’s coastline.

Cioppini – Italian American Seafood Stew

5 from 1 review

• Author: Honest Cooking
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings 1 x

Description

Ingredients.

• 1/3 cup Olive Oil
• 1 Fennel Bulb (Finely Chopped)
• 1 Small Onion (Finely Chopped)
• 3 Garlic Cloves (Minced)
• Pinch of Red Pepper Flakes
• 1 pound Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
• 2 cups Dry White Wine
• 1 28 ounce Can Crushed San Marzano Tomatoes
• Zest of 1 Lemon
• Salt & Pepper To Taste
• 1 Tablespoon Dried Sicilian Oregano
• 2 cups Water
• 1 cup Seafood Stock
• 12 ounces Cleaned Mussels
• 12 ounces Littleneck Clams
• 12 ounces Cleaned & Deveined Medium Shrimp
• 12 ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 1/2-inch Pieces)
• 2 Medium Lobster Tails (Flesh Removed From Shells & Cut Into Bite-Sized Pieces)
• 3 Tablespoons Fresh Parsley
• Zest From 1 Lemon
• 1 Large Garlic Clove (Peeled)

Instructions

• In a large heavy bottomed stockman, heat the oil over medium heat.
• Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and translucent, about 8 to 10 minutes.
• Add the squid, and cook over medium low heat for 15 minutes.
• Pour in the white wine, and cook over medium high heat until most of the wine has been absorbed, about 20 minutes.
• Stir in the tomatoes and lemon zest, salt, pepper, and oregano.
• Cook over low heat stirring every so often, until the mixture is very thick, about 30 to 35 minutes.
• Add the water and seafood stock, and bring to a boil.
• Add the mussels, clams, and shrimp, cover the pot, and cook until most of the shells have opened, about 5 minutes.
• Stir in the lobster meat along with the fish, and cook another 3 to 4 minutes or until the fish is opaque.
• While the stew is cooking place the parsley, lemon, and garlic on a cutting board and chop ingredients together finely.
• Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian American

Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.

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I endorse this recipe, what a fantastic dish. Loved it, and will be making again.

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Cioppino Seafood Stew

Updated on: January 1, 2023

Cioppino is a rich and savory seafood stew served with crusty warm garlic bread

Cioppino Seafood Stew was made famous in San Francisco and has humble origins. This amazing Italian tomato stew is rich and warm. It’s also loaded with fresh seafood. The best garnish is crusty garlic bread!

Cioppino’s Origins

The story that is most widely accepted comes from the mid-1800’s, when an Italian fisherman from Genoa opened the first waterfront seafood restaurant, in what is now the San Francisco Financial District. The term Chiappa in Genoa means “fish market”, and in Genovese, the word cioppin means “fish stew”. Thus, cioppino seafood stew was born in San Francisco.

Cioppino Seafood Stew is a great weekend recipe!

Once you have tried this amazing Cioppino recipe you will understand why it is still so popular today! The recipe has 2 parts but both are relatively simple.

This is a weekend recipe for me because there is a bit of prep and the sauce needs to simmer for about 3 hours. The good news is that the sauce can be doubled and freezes very well. If you double it, then freeze it, then you just need to add sauteed seafood for an amazing weekday meal.

Types of Fish for Cioppino Seafood Stew:

• Clams and Mussels
• Scallops – you can use small or cut larger scallops into pieces
• Prawns – shelled and deveined but leave to tail on
• Crabmeat and optional crab legs
• Firm white fish, such as halibut, swordfish, and seabass, cut into cubes
• If you have a quality seafood market near you ask the fishmonger for fish pieces or trimmings – this will make it truly authentic

How to make Cioppino Seafood Stew:

Step 1 – Make the amazing sauce!

Because the sauce needs to simmer for about 3 hours this will be your first step. Don’t skimp on the simmer time because it’s essential for great flavor. The prep is easy and straightforward for this sauce and can be put together in about 15 minutes, then left to simmer.

Step 2 – Prepare the clams and mussels:

Be sure to clean and scrub the clams and mussels before you start to steam them to remove any sand and grit.

Steam with water, wine, and garlic. It’s important to discard any unopened clams or mussels.

Turn off the heat and leave the steamed shellfish to rest. Do not discard the steamed water because you will be using it later and it’s full of delicious flavor!

Step 3 – Prepare and Sauteeing the fish:

Pat dry the scallops, prawns, and fish pieces, and place them in a shallow bowl. Lightly dust the fish with flour and shake off the excess.

Using a large 6 quart saute pan heat the butter, olive oil, and garlic.

Sauté each fish separately for about 2 minutes each. Remove after sautéeing and place in a bowl (to capture any liquid). If you have a very large pan you can sauté more than one type of fish at a time, but be sure that they are in a single layer. Remove all the fish from saute pan before the next step and set aside.

Step 4 – Finishing the Cioppino :

After the fish is removed from the pan add the white wine to deglaze the pan. Be sure to scrape the bottom of the pan with a flat spatula to loosen all the golden bits. That’s where a lot of the flavor lies so don’t skip this step.

The final step is to combine everything into the pan, including the sauce, sautéed seafood, and any accumulated juices, clams, and mussels with their cooking liquid, and crab meat. Cover and simmer for 5 minutes.

Cioppino is best served with crusty garlic bread

Make Ahead and Storage ideas:

Make ahead:.

• Make sauce, let cool, then refrigerate for up to 5 days, or freeze for up to 3-months without the fish added. When ready to use, reheat the sauce and then continue by preparing the fish
• This sauce is easily doubled 
• Since this recipe is big (enough for 6 servings) the sauce can be made, divided into smaller portions, and stored in the freezer (no fish added) until ready to use for smaller dinners. Adjust the amount of fish needed based on the amount of sauce you’ve reserved.
• Store prepared cioppino for up to 1 day in a sealed container in the refrigerator. Freezing with fish added is not recommended

Pairing with wine:

I like to use the same dry white wine that is used in the recipe, such as a crisp Sauvignon Blanc. The stew also goes well with a buttery Chardonnay.

If red wine is preferred, Pinot Noir pairs nicely with this stew.

Looking for a quicker seafood recipe? Take a look at these recipes:

• Our easy Perfect Pan Seared Scallops are a quick dinner ready in 10-minutes!
• Oven Baked Salmon with Mustard Dill Sauce is an easy and elegant dinner
• Steamed Clams with White Wine are ready in less than 30-minutes
• Our Garlic Shrimp with Roasted Tomatoes over linguine is super simple!

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Ingredients

• ¼ cup olive oil
• ¼ cup butter
• 1 cup yellow onion, medium dice
• ½ cup celery, diced
• ½ cup carrot, chopped
• ½ cup green or red bell pepper, diced, or a combo of both, OPTIONAL
• ½ cup fennel, diced, OPTIONAL
• 1 leek, diced
• 28 oz can crushed tomatoes, do not drain, such as San Marzano
• 1 Tbsp tomato paste
• 2 cups water
• 1 Tbsp salt
• 1 tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• 3 bay leaves
• ¼ tsp cayenne pepper
• 1 cup dry white wine, divided, such as Sauvignon Blanc
• 8 large scallops, muscle removed
• 8 large prawns
• 1 lb firm fish, cut into 1" chunks, recommended: halibut, swordfish, seabass, salmon, *see note
• 2 large crab legs, optional
• 4 oz crabmeat
• 1-2 Tbsp flour
• 4 tsp minced garlic, freshly chopped, divided
• 2 Tbsp fresh parsley, roughly chopped

Instructions

Prepare sauce:.

• In a heavy saucepan over medium heat, add olive oil and butter. Once sizzling, add onions and celery and saute for 1 minute until softened but not browned. Add carrots, leeks, bell pepper and fennel and continue sauteeing for about 5 minutes, stirring often.
• Add tomatoes, tomato paste, water and all remaining herbs (salt through cayenne). Stir to combine. Simmer on low, stirring occasionally for about 3 hours, until thickened and reduced.

Prepare Seafood:

• Once the sauce is almost ready, prepare the seafood.
• Scrub the mussels and clams. Place in a large saucepan and add ½ cup of water, ½ cup of white wine, and 1 teaspoon chopped garlic. Steam on medium-high heat, uncovered, for about 5 minutes until the shells open. Discard any shells that do not open. Set aside the steamed shells. Do not discard the water.
• Pat dry scallops, prawns, fish pieces, and crab legs and place in a shallow bowl. Dust with flour (you may not need entire 2 tablespoons), and shake off excess.
• In a large saute pan (6-quart) over high heat, add olive oil and butter. When sizzling add the remaining 3 teaspoons of garlic and saute for 10-20 seconds, stirring constantly, until aromatic. Add each fish separately and sauté for about 2 minutes Remove each fish after sautéeing and set aside in a shallow bowl. Add the remaining ½ cup of wine to the pan and cook for 2 minutes, scraping the bottom of the pan to deglaze.
• Add the sauce, sautéed fish, crab legs, clams, mussels, and their cooking liquid, and crab meat to the pan. Stir to combine, and cover. Cook over low heat for about 5 minutes until heated through. Uncover and pour into serving shallow serving bowls. Distribute clams, mussels, and crab legs on top. Sprinkle with parsley. Serve with crusty garlic bread on the side.

Reader Interactions

January 01, 2023 at 5:01 pm

question: made way too much for us, can I freeze if I didn’t have fish in it? shrimps, scallops, crab and mussels.

January 01, 2023 at 6:48 pm

June 21, 2021 at 6:49 am

June 21, 2021 at 7:46 am

I’m so glad your husband loved it. It’s my husbands favorite soup/stew!

Matt Ashworth

September 18, 2020 at 7:51 am

September 18, 2020 at 2:07 pm

Thanks Matt – we hope you love it!

December 01, 2019 at 6:50 am

December 01, 2019 at 11:12 pm

Ah, thanks Katie ~ so glad you liked it!

Cathleen @ A Taste of Madness

December 01, 2019 at 5:53 am

December 01, 2019 at 11:11 pm

Thanks Cathleen! Yes, he doesn’t know what he’s missing!

December 01, 2019 at 5:32 am

December 01, 2019 at 11:13 pm

Thanks – and it is bursting with flavor! I hope you love it as much as we do!

Veena Azmanov

December 01, 2019 at 5:18 am

December 01, 2019 at 5:33 am

Thanks Veena! It’s a great soup and we love seafood too!

December 01, 2019 at 4:30 am

We have it every time we are in San Francisco ~ Hope you enjoy!

December 01, 2019 at 3:05 am

December 01, 2019 at 5:31 am

Thanks Beth – I’m sure you’ll love it!

November 08, 2020 at 8:19 pm

November 10, 2020 at 11:16 pm

Tadich is our favorite too! And thanks for the nice review!

February 23, 2022 at 8:53 am

I am going to try this this weekend but have a quick question. When you add the fish and sauté for one minute and then the shrimp for one minute then scallops etc for 3 minutes are you keeping all these together in the pan or removing after each cooking?

February 23, 2022 at 9:14 am

Hi – yes, great question – remove each fish after cooking and place in a bowl. Thanks for the question and I am going to revise the instructions to make it more clear. Good luck and hope you love it!

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Easy Cioppino Recipe-A Delicious Italian Seafood Stew

Published: Aug 30, 2023 by Sabrina Currie · This post may contain affiliate links.

This upscale but easy cioppino recipe is a delicious Italian seafood stew and one of my all-time favourite seafood recipes. This is the perfect recipe for a special occasion dinner party or a cozy night in. It has bold flavors of fennel, orange and tomato with tender bites of crab, clams or mussels and cod. This recipe is easily done in 45 minutes and requires just one pot! (GF, DF)

Fresh Dungeness crab, cod, clams, mussels or any other fresh seafood from the fish market are steamed and poached in the bright soup adding even more flavor. Serve it up with an easy saffron garlic aioli and crusty bread or grilled garlic bread for the ultimate luxurious comfort food. (For some great ideas, check out the bread section in 100+ Side Dishes To Serve With Stew) .

Love seafood? Check out my other easy seafood recipes like classic Clam Chowder in a bread bowl , Modern French Tuna Salad , Pasta Alla Salmone , Miso Baked Oysters , or for a light, raw appetizer check out Salmon Carpaccio and Salmon Crudo .

Feast Of The 7 Fishes

Is cioppino italian, friday night fancy, monday night nutritious, ingredients, substitutions + variations, step by step instructions, storage + reheating, expert tips, pin it for later, related recipes, get my free book, 10 herbs 10 ways.

• 💬 Community

This is a great recipe to make for an Italian Christmas Eve . Choose 7 types of seafood for the Italian feast of the seven fishes. Typically you would use a combination of shellfish, squid, anchovy, eels, conch, clams and salt cod. Reduce added salt if using the salt cod and the anchovies are delicious added to the garlic and saffron aioli. Easy seafood pasta Alfredo or traditional oyster stew are other great Feast of 7 fishes recipes.

This American Italian fish stew was first made in San Francisco by Italian immigrants who settled in there in the late 19th century. The dish was inspired by traditional Italian fish stews, but adapted to include local ingredients found in California, like Dungeness crab and littleneck clams.

The Italian-Americans used their knowledge of Italian cooking techniques combined with the abundance of fresh seafood available in the area. The resulting cioppino fish soup is a hearty and flavorful tomato and fennel flavoured seafood stew that has become popular around the world.

Another reason I love cioppino is because it's a delicious healthy choice. It's loaded with vitamins and minerals from the variety of seafood and veggies used. Additionally, if you omit the aioli, it is a very low-fat recipe. This dish offers a nutritious option if you want to enjoy a fancy meal without compromising on your health.

• Italian Sausage - Italian sausage adds a richness and extra depth of flavor with it's flavours of fennel and red pepper. A small amount goes a long way. You can buy loose sausage meat or squeeze out the meat from 2 links of Italian sausage. 
• Fennel - Fresh fennel adds a subtle flavor and a lovely texture to this easy seafood cioppino. Adding aniseseed spices up the licorice flavor to make it quite distinct and aromatic.
• Seafood - Dungeness crab is the star of this Italian seafood stew. Followed by clams or mussels and white fish like cod, choose what is fresh at the fish monger that day.
• Broth or Stock - If you have homemade seafood stock or a jar of clam juice, this is the place to use it. Otherwise vegetable broth or chicken broth will work just fine because this recipe had a lot of aromatic flavours to round it out.
• Saffron - In addition to the saffron in the soup, I like to make a little saffron aioli to serve alongside the seafood soup. I was inspired by the French rouille. This is punchy, earthy and a great addition to the side of crusty bread or to dip your seafood into. If you like, you can add saffron to the cioppino too. This makes the soup close to a bouillabaisse, the classic French seafood soup.
• Mayonnaise - If you are making the quick saffron aioli, I love the bright flavor and richness of Japanese mayonnaise. Regular, real mayonnaise will work well too, though.

When making substitutions and variations for a pot of cioppino, there are a few easy swaps you can make if needed.

• Wine - If you prefer not to use the white wine, you can substitute an equal amount of clam broth, seafood stock or chicken stock plus one teaspoon of lemon juice. This provides the necessary liquid and flavor to the dish, without the use of alcohol. Cooking wine from the grocery store works too, just be sure to reduce the salt accordingly as cooking wine is notoriously salty.
• Seafood - Traditional cioppino usually includes shellfish such as crabs, clams and mussels and white fish like various types of cod or halibut. Shrimp and large or bay scallops are great additions or substitutions for any of the shellfish. Other fresh fish like tuna, swordfish, mahi mahi and even salmon make good swaps for the fish. If you choose more delicate fish like Arctic char or tilapia, be sure to add them at the very end to prevent overcooking. Have fun with different seafood combinations. You can bet the Italian immigrant fisherman (or their wives) used whatever fresh seafood the day's catch brought. Or see the Feast of the 7 Fishes above for Christmas inspiration.
• Fresh Herbs - Fennel and aniseed is the signature herbal flavor in this dish but if you don't have any, you can use others. Fresh basil is my first choice as an alternative for it's somewhat spicy and liquorice notes. If using basil, add it near the end to keep it's vibrant flavor. Parsley, oregano and thyme are also decent substitutions. 
• Tomatoes - I love the light flavor of fresh tomatoes because they don't overwhelm the soup. If you don't have fresh, you can sub 1 cup of crushed tomatoes or 3 tablespoons of tomato paste. 

This classic cioppino recipe is a delicious and hearty Italian-American seafood stew that's easy for any home cook to do. With just one pot and by simply adding the ingredients in order, you'll have a delicious broth with perfectly cooked seafood served up in no time!  

Step 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add in crumbled Italian sausage and sauce until cooked though.

Step 2. Add garlic, aniseed, onion, and red pepper flakes. Sauté approximately 5 minutes until onion is translucent.

Step 3. Add chopped tomatoes and fennel.

Step 4. Sauté another 5 minutes until tomatoes are juicy and fennel is translucent. 

Step 5. Next add broth, wine, orange zest and juice. Bring to a simmer and let cook 10 more minutes. Season to taste with additional salt and pepper.

Step 6. Finally, add the seafood in order of cooking time. First add the crab and put the lid on the pot. Let it cook 5 minutes.

Step 7. Next add clams and/or mussels, replace lid and cook 4 more minutes. (Clams weren't available on the day I shot this so we used mussels. They were particularly sweet and delicious.)  

Step 8. Finally, add your cubes of cod or other fish. Stir them in gently so as not to break them up. Replace the lid and let it cook the fish, about 2 more minutes.

Make The Saffron Garlic Aioli

Sauce Step 1. Make the saffron aioli by adding finely minced garlic, saffron, hot sauce, and lemon juice to the mayonnaise.

Sauce Step 2. Stir well. Season to taste with salt and pepper and set aside for serving with crusty bread. Dip that aioli slathered bread in the delicious seafood and tomato-based broth.

Serving Cioppino

Toast some rustic bread and get out bowls. Scoop a mix of seafood into each bowl, then spoon broth over. Garnish with chopped fennel fronds or parsley if you like and then serve it up with spoons and forks, toasts and the saffron aioli. 

For best results, make this the day you are going to serve it. To store leftover cioppino, cool the stew down to room temperature within two hours of cooking. Once cooled, transfer it to an airtight container and refrigerate it. It can be stored in the refrigerator for up to three days. If you need to store it for longer, you can freeze it for up to three months in any covered, freezer safe containers Alternatively, divide the cioppino into individual portions before freezing for easy thawing.

To reheat cioppino stew, heat it slowly on the stovetop over low heat, stirring occasionally to prevent sticking. Do not to boil the stew or it will overcook the seafood and make it tough. Heat it until it reaches a safe serving temperature of 165°F and enjoy.

If you want to prepare this ahead of time, you can make the aioli and the broth without the seafood, up to 3 days ahead. Once ready to serve, heat the broth back to a simmer and continue adding the seafood as per the recipe.

This classic dish is easy but the most important step is to ensure you have fresh fish that is properly cleaned and deboned. If you're using mussels, wash and debar them by pulling off the fibres that hold them to the rocks. For littleneck clams, wash them, discard any that are not tightly closed or are broken. After finishing the stew, discard any unopened clams or mussels.

Fish and shellfish are the star of the fisherman's stew and as such, the quality is directly related to the finished dish. Inspired by dishes like Catalan fish stew and French bouillabaisse, this simple cioppino is the perfect recipe to use fresh, catch of the day fish and shellfish.

The Dungeness crab, cod, and clams or mussels are prepared by being simmered in a tasty and aromatic tomato-based broth. The Dungeness crab is cleaned and cracked, while the cod is cut into bite-sized pieces. The clams or mussels are soaked and scrubbed to remove any grit. The seafood is added to the simmering broth and cooked just tender. This method of simmering allows the flavors of the seafood to infuse into the broth without overcooking it, creating a rich and flavorful dish.

Cioppino originated in San Francisco and was created by Italian immigrant fishermen. It is a tomato-based seafood stew with clams, mussels, fish, fennel and herbs. Bouillabaisse is a French fish stew with saffron, firm fish, served with rouille which is like an aioli but with bread crumbs added. Thyme, bay leaves and fennel are the traditional herbs in this seafood soup.  Catalan Fish Stew is a Spanish seafood soup also known as Suquet de peix. It has nuts, paprika, hot and bell peppers, local fish, and picada which is similar to garlic aioli.

This famous seafood stew is full of beautiful seafood in a fish stock base and it's all made in just one pot. With it's layered flavors of dry white wine, orange, fennel seeds, whole tomatoes, and seafood, it's perfect served up with sourdough bread on a cold day. I hope you love it as much as we do.

If you have any questions or comments, you can find me on Instagram , Pinterest and Facebook . I try to answer any recipe related questions quickly as I know you might be in the middle of making it.

Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide . And if you like this recipe, I would love it if you give it a star rating in the recipe card.

Cheers and happy cooking, Friends! Sabrina

Easy Cioppino Recipe - An Italian Seafood Stew

• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ ½ lb Italian Sausage (approx ¾ cup)
• ▢ ½ cup Onion
• ▢ 2 cloves Garlic
• ▢ ½ teaspoon Red Pepper Flakes
• ▢ 1 teaspoon Anise Seed
• ▢ 1 cup Cherry Tomatoes
• ▢ 1 cup Fennel
• ▢ 1 Orange, Zest + Juice approx 4 tablespoon juice and 1 teaspoon zest)(
• ▢ 5 cups Seafood Stock or Chicken Broth
• ▢ ½ c Dry White Wine
• ▢ 1 Dungeness Crab
• ▢ 1 lb Clams or Mussels
• ▢ ½ lb Cod
• ▢ Salt + Black Pepper to taste

Saffron Garlic Aioli

• ▢ ½ c Kewpie Mayonnaise (or real mayonnaise)
• ▢ ¼ tsp Saffron
• ▢ 1 clove Garlic, Minced
• ▢ 1 tablespoon Lemon Juice
• ▢ ¼ teaspoon Hot Sauce (I use Tobasco)

Instructions

• Heat olive oil in a large pot or Dutch oven over medium heat. Add in crumbled Italian sausage and sauce until cooked though.
• Add 2 cloves minced garlic, aniseed, onion, saffron and red pepper flakes. Sauté approximately 5 minutes until onion is translucent.
• Add chopped tomatoes and fennel and continue to sauce another 5 minutes until tomatoes are juicy and fennel is translucent.
• Next add broth, wine, orange zest and juice. Bring to a simmer and let cook 10 more minutes, and season to taste with salt and black pepper if you like.
• Finally, add the seafood to the pot in order of cooking time. I first add the crab and put the lid on the pot. Let it cook 5 minutes, then add clams and/or mussels, replace lid and cook 4 more minutes. Finally, add your cubes of cod or other fish. Stir them in gently so as not to break them up. Replace the lid and let it cook the fish, about 2 more minutes.
• Toast some rustic bread and get out bowls. Scoop a mix of seafood into each bowl, then spoon broth over. Garnish with chopped fennel fronds or parsley if you like and then serve it up with spoons and forks, toasts and the saffron aioli.
• Make the saffron aioli by simply mixing together 1 clove of minced garlic, saffron, hot sauce, lemon juice, and mayonnaise. Season to taste with salt and pepper and set aside for serving. The aioli can be made ahead up to 3 days.

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More Seafood

About Sabrina Currie

Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

Reader Interactions

August 31, 2023 at 5:46 am

Sabrina, you nailed it with this post. I wish I could reach into the photos and taste.

Sabrina Currie

August 31, 2023 at 8:04 am

Thanks Bernadette!

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Whip & Wander

Published: Apr 24, 2018 · Modified: May 16, 2024 by Jenni · This post may contain affiliate links.

Cioppino (Fisherman's Stew)

Some dishes always feel just a little bit more special than others. Cioppino, or Fisherman's Stew if you prefer, is a dish that for whatever reason always makes me feel like it's a special occasion. Simple, yet indulgent ingredients like fresh, quality seafood in a beautiful broth will always be tops in my book.

Cioppino and a bottle of wine

This is one of those recipes that demand vinyl to be played and dancing to commence in the kitchen while you cook. It's one of those recipes where you better be prepared to make it single-handedly because your other hand should have a fresh glass of wine chilling in it. I mean, the recipe calls for wine, so what else are you going to do with the rest of the bottle - just let it sit there? That's just plain wasteful. I generally like to make my Cioppino with a dry white wine such as Sauvignon Blanc or Pinot Gris.

A little history for your palate

Cioppino's origins can be traced to early 1800s San Francisco history by Italian-American immigrants. Fishermen who were unsuccessful with their catch that day would walk around with a pot to other fishermen, asking them to chip in what they could. The collected sea fare became their Cioppino, a varied collection of whatever was caught that day made into a stew that night. Its roots are heavily Italian, but also share similarities with the Bouillabaisse of French cuisine.

A note for special diets

Made as directed, this Cioppino is grain-free, gluten-free, and friendly for Paleo, Keto, SIBO, and Low-FODMAP diets.

Traditionally, Cioppino is paired with a crusty baguette but we limit our grain at home and find that this soup is super filling on its own. If you aren't adverse to some extra carbs and starches in your diet and want to increase the heartiness of this stew in the winter months, cannellini, great white northern, or kidney beans make for a great grain-free addition.

• Author: Whip & Wander
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 large portions 1 x
• Category: Main Courses, Soups & Stews
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Description

Ingredients.

• ½ lb Italian sausage, ground
• 2 tbsp garlic oil (may sub 2 tbsp olive oil + 4 minced garlic cloves)
• 1 ½ cup fennel, finely diced
• 1 cup green onion, chopped
• 3 tbsp tomato paste
• 1 ½ cup dry white wine (I usually use a Sauvignon Blanc or a Pinot Gris)
• 1 (32oz) chicken broth
• 1 (14.5oz) can diced roasted tomatoes
• 2 - 3 teaspoon fish sauce
• ½ tsp cracked black pepper
• ¼ tsp red pepper flakes
• 1 bay leaf (optional)
• 8 oz firm white fish (cod, tilapia, halibut, haddock), diced into 1.5-inch cubes
• 1 lb mussels, washed, debearded, and set to chill in an ice bath
• 1 lb large prawns or shrimp, peeled, deveined, and tails removed
• ¾ cup flat leaf parsley, chopped

Instructions

• In a large deep lidded saute pan over medium-high heat, brown ground sausage. Drain grease and set meat to the side in a separate bowl.
• In the same pan over medium heat, add garlic oil, fennel, and green onion. Saute until fragrant about 3-5 minutes.
• Turn heat up to medium-high. Add the tomato paste and cook another 3 minutes, stirring constantly. The paste should deepen in color significantly.
• Add the white wine and cook down by half. Scrape down the pan while this cooks down, so the delicious bits of fennel and onion do not burn.
• Add back the Italian sausage as well as the chicken stock, tomatoes, fish sauce, cracked pepper, red pepper flakes, and bay leaf. Stir to combine and bring to a simmer.
• Taste the broth and adjust fish sauce, if needed. Fish sauce is naturally very salty, so a little goes a long way. I generally add in ½ teaspoon increments, stir, and then taste when adding more.
• Add white fish and simmer for about 2 minutes, then add prawns. If the prawns are already fully-cooked you can add your mussels in immediately as the prawns will just need to come back to temperature and you don't want to overcook them. If your prawns are raw, cook around 2 minutes before you add the mussels to the pan. They should be turning slightly pink by the time the mussels hit the pan.
• Cover your pan with the lid and allow to cook for 4-5 minutes undisturbed, or until all the mussels have opened and the flesh looks plump and fully cooked. Your prawns should be fully pink and cooked through by this time as well. The lid on my saute pan is glass, which makes this much easier. If your lid is not glass, monitor your pot closely. You want the mussels to cook evenly, making the lid handy, but you don't want the pan to simmer over the side.
• Discard bay leaf. Stir parsley and squeeze the half lemon into the stew, then serve immediately. I usually discard any mussels that did not open as it's possible that the mussel was dead before it hit the pan, and therefore not a safe option to eat. It's common to have one or two in a large bunch that do not open, even from the freshest seafood purveyors. I know some people say that these can still be fine, but I never like to take the chance.

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

• Serving Size: 1 portion
• Calories: 440
• Sodium: 1407 mg
• Saturated Fat: 5 g
• Carbohydrates: 11 g
• Protein: 42 g
• Cholesterol: 59 mg

Reader Interactions

January 09, 2021 at 1:41 pm

Utterly delicious. This recipe is a keeper.

Danielle Wolter says

April 11, 2019 at 9:48 am

i don't care how hot it is outside - I need to be eating this! It sounds absolutely incredible.

Paula @ I'm Busy Being Awesome says

June 18, 2018 at 9:53 am

Food and history sounds great! This looks so tasty

June 18, 2018 at 9:49 am

So delicious for summer! Looks incredible

Lisa | Garlic & Zest says

June 13, 2018 at 9:54 am

I haven't had a good cioppino since I was in San Francisco and yours is bringing back all kinds of good memories! This looks absolutely stellar!

camila hurst says

May 20, 2018 at 10:52 am

This meal looks so appetizing!! I absolutely love the delicious ingredients!

Claire | The Simple, Sweet Life says

April 29, 2018 at 9:21 pm

I can't have shrimp but I bet my husband would love this! I'll have to pass it along so he can treat himself some night when I'm working late. 🙂

Tamara Andersen says

April 29, 2018 at 6:03 pm

Oh, I love seafood stew/cioppino/bouillabaise, and your rendition looks fabulous! Living in south Texas near the Gulf, I make it many different ways myself, and I agree that it always feels "special!"

Heather says

April 29, 2018 at 5:46 pm

This is making my mouth water! Beautiful pic and amazing recipe. I love your use of sausage in this dish and the combination of your broth and the seafood is lovely.

Jacqueline Meldrum says

April 29, 2018 at 2:32 pm

Such a colourful homemade stew.

Jessica Robinson says

April 29, 2018 at 2:09 pm

I've never had this stew, but the flavors sound amazing! Especially with sausage and shrimp! Yum!

April 29, 2018 at 1:45 pm

I love the colors is this stew, it's so beautiful. It's true we eat with our eyes. Going to save this, I betcha hubby will love this!

sunrita says

April 29, 2018 at 12:50 pm

This sounds like a dream to my fish loving husband and mussels crazy daughter. One dish which mkaes both happy. Thanks for this.

April 29, 2018 at 10:00 am

The base of the stew sounds so delicious all those spices and tomatoes. Love the Italian San Francisco background for this famous stew.

elcitrakale says

April 29, 2018 at 3:19 am

Never heard of it but sounds like my new fave! Can't wait to try it soon. Also like you share the history of it..thank you for sharing to us.

Patti @ Patty Cake's Pantry says

April 28, 2018 at 11:22 pm

I love cioppino, and this recipe looks amazing. I agree that this stew is extremely filling, but I still like to have a crusty baguette to dip into my bowl of cioppino. I've pinned this recipe so I can make it more than once.

April 28, 2018 at 6:50 pm

My husband would LOVE this recipe! I'm pinning it for later 🙂

Brittney says

April 28, 2018 at 6:35 pm

This is one of my FAVORITE dishes!

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Easy recipes for whatever diet you're on. We got you covered!

Easy cioppino seafood stew recipe.

An easy cioppino seafood stew recipe. This Italian seafood stew uses fish, shrimp, and a frozen seafood mix.

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons sea salt, plus more for seasoning
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
• 1/4 cup tomato paste
• 1 28-ounce can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 2 1/3 cups low sodium chicken stock (gluten free)
• 3 8-ounce bottles clam juice
• 3 pounds frozen seafood mix
• 1 pound frozen, uncooked shell off shrimp
• 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

Instructions

• Heat the oil in a large stockpot over medium heat.
• Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
• Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
• Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
• Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
• Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
• Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
• Season the Cioppino Seafood Stew to taste with more salt and red pepper flakes, if needed.
• Ladle the Cioppino Seafood Stew into bowls and serve.

Nutrition Information:

Serving size:.

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on January 10, 2013 and November 7, 2016. Updated with new pictures and information.

15 thoughts on “ Easy Cioppino Seafood Stew Recipe ”

I have a question. I have never cooked with fennel before. We bought a bulb today so I could make this dish and beside fennel it had (anise) in parenthesis. My husband do not like anise. Is it very prevalent in this dish? I opted for a medium size bulb because I didn’t want it to be overpowering. Can’t wait to make this tomorrow. Thank you.

Fennel and anise are different plants, but they do taste the same (like black licorice). If your husband doesn’t like it, feel free to leave it out. I don’t think the recipe will suffer from not having it. Or make the recipe w/o and then add a little sauteed fennel to your bowl. (Cook up the fennel in a separate frying pan.) Good luck!

I have frozen fish filets. Should they be thawed first?

I’ve recently been using a sous vide (imersion cooker) to heat & reheat various foods in single serving sizes. I place a cup of seafood gumbo in a zip type sandwich bag and a half cup of cooked rice in a snack bag. I place both in a freezer bag and freeze for later use. My last batch made 20 servings! I love gumbo but my wife doesn’t so I have gumbo & she has something else. I reheated it(frozen) in a 130-140 bath for 90 minutes and it came out great. This works for chili and soups also. I’m really liking sous vide, it also worked great for pork chops (145) and my dry aged prime rib steaks (130). Impossible to over cook, nice.

Do you thaw the frozen seafood before adding it to the pot?

No. There’s no need to.

This cioppino recipe is so delicious and very easy to make. I swear I would pay top prices this for dish in any restaurant. I added more white wine, but otherwise, followed the instructions exactly. Delicious! !!!

I couldnt find fish stock either, except on Amazon Fresh (which wouldnt have arrived until a couple of days later). So I went to my “Googling Machine” and did some research. I found that 1 teaspoon of Fish Sauce per cup of liquid (water or vegetable broth) is an excellent substitute. I tried it with water and it is!

Great idea!

I wouldn’t say that was “dumbing down” the recipe at all. You have to work with what you can get and I think you showed great adaptability. It’s possible to get great seafood in the freezer section these days (although I’m with you on the pre-breaded mussels thing.) Your version looks delicious.

While I did see frozen seafood like mussels in an ethnic market in Atlanta, I couldn’t find them without breading here in the boonies of Athens. I was rather surprised, though I’m sure the store manager could have ordered some for me if I asked.

I love to try this one out. I only do a simple fish stew because I am not a great cook, but I can still cook. Looks very delicious and yummy. thanks for sharing.

Sounds yummy and not so time consuming to make either. Simple quick cooking, loved it.

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Cioppino (Seafood Stew)

This iconic San Francisco stew often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine.

Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay , Boy Meets Grill , Bobby Flay's Barbecue Addiction , and The Flay List . He's known for opening Mesa Grill, which was successful for 22 years in New York City.

Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of cioppino, the famous Italian-American seafood stew that came from that neighborhood. One of his favorite spots to enjoy the dish is Nick's Lighthouse.

Frequently asked questions

What is cioppino.

Cioppino is a tomato-based stew that was created in the late 1800s by Italian-American fishermen who fished off the North Beach of San Francisco. They used whatever seafood was leftover from the day’s catch; it was often shrimp, crab, clams, and fish. The seafood is cooked in olive oil with onions, herbs, garlic, and tomatoes. 

What do you serve with cioppino?

A big slice of sourdough bread — buttered and toasted — is the traditional accompaniment and a nod to another iconic San Francisco food. However, cioppino can also be served over pasta, rice, or mashed potatoes. Any number of veggie sides would be tasty here, from a simple salad to roasted asparagus or crispy baked zucchini .

Notes from the Food & Wine Test Kitchen

Cioppino is typically made from a variety of seafood depending on what's freshest; Flay's version of the recipe uses generous portions of fresh shrimp, littleneck clams, and snapper. Use canned tomatoes in the stew, or if you have fresh tomatoes in season, they are a great addition to the dish.

Suggested pairing

A vibrant Italian white with a citrus character, such as one from Sardinia.

Ingredients

2 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

2 large garlic cloves, minced

1/2 cup dry white wine

1 1/2 cups chicken stock or low-sodium broth

1 cup bottled clam juice

1 cup drained, diced tomatoes (from a 15-ounce can)

2 thyme sprigs

1/2 teaspoon hot sauce, plus more for serving

Kosher s alt

Freshly ground black pepper

2 dozen littleneck clams, scrubbed

3/4 pound skinless snapper fillets, cut into 2-inch pieces

1/2 pound shelled and deveined medium shrimp

2 tablespoons unsalted butter

2 tablespoons coarsely chopped flat-leaf parsley

Sourdough toast, for serving

Heat olive oil in a large soup pot. Add shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.

Add clams, cover, and cook just until most of them open, about 5 minutes. Add snapper and shrimp, cover, and simmer until they are cooked through and remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer seafood to 4 bowls. Add butter and parsley to broth remaining in pot and cook over moderate heat for 1 minute, swirling pan. Spoon broth over seafood and serve with sourdough toast.

Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle

Related Articles

Easy Cioppino Recipe San Francisco Style: Ridiculously Good!

by Chef Jean-Pierre

Table of Contents

Easy Cioppino Recipe: A Seafood Lover’s Dream

Cioppino is without a doubt one of my favorite Seafood Stews and very similar to its French cousin, Bouillabaisse . However, Cioppino originated in the city of San Francisco in the late 1800s. Cioppino is a savory seafood stew created by Italian-American fishermen . They combined various types of fish and shellfish in a rich, tomato-based broth, resulting in a flavorful and hearty meal that has been enjoyed for generations.

And don’t worry if you’re not an experienced cook – this recipe is straightforward to follow, ensuring that you can create a restaurant-quality dish. Get ready to embark on a delicious culinary journey as we dive into this incredible and easy Cioppino Recipe.

So, let’s get cooking!

Cioppino Recipe - A Seafood Lover's Dream

Recipe Video

Recipe Ingredients    1x 2x 3x

• 2 tablespoons Garlic Olive Oil
• 1 ½ cups Onion diced
• 1 cup Fennel small diced
• 1 Green Bell Pepper small julienne
• 1 Red Bell Pepper small julienne
• 1 small Jalapeno Pepper
• 6 Green Scallions cut into ¼ inch slices green part and white part separated
• 2 tablespoons Garlic minced
• 2 cups Chardonnay
• 4 cups Tomato Juice
• 2 cups Tomatoes peeled, seeded and cubed
• 1 pound Grouper cut into ½ inch pieces
• 1 pound Mahi Mahi cut into ½ inch pieces
• 1 pound Sea Scallops 30/40 ct.
• 1 pound #U-15 Shrimp peeled and de-veined
• 24 Mussels
• 2 tablespoons Parsley Leaves freshly chopped
• 1 pound Salmon cut into ½ inch pieces
• Salt and Pepper to taste
• 1 to 2 ounces Sambuca Pernod or any anise flavored liquor

Recipe Instructions  

• In a stockpot or Dutch oven, heat the olive oil and when hot add the onion, cook for a couple minutes until translucent.  Add the fennel, bell pepper, white part of the scallion and cook for 5 minutes.  Add the garlic, and basil when fragrant, add and Chardonnay, bring to boil and let reduce for 5 to 10 minutes.
• Add the tomato juice and tomatoes and bring to boil.  
• Add the shrimps, scallops, cook for 5 minutes.  Add salmon, and dolphin.  Cook for 2 to 3 more minutes and add the mussels and the green part of the scallions.  Cover and cook for 3 to 4 minutes until the mussels start to open.  Add the salmon and cook another 5 minutes.  Adjust the seasoning with freshly cracked black pepper and salt if needed.
• Divide the seafood equally into four deep serving dishes (such as large soup plates).  Pour the stock over the seafood.  Decorate the plate with Garlic Crostini.

You can find the items below used in making this dish at our online store!

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Italian Cioppino Fisherman’s Stew

Filed Under

• Dairy Free , Gluten Free
• Dinner , Soups & Salads

This easy Italian cioppino fisherman’s stew recipe is filled with flavorful seafood and a rich tomato based broth that makes this classic Italian seafood stew the perfect addition to your weekly meal rotation.

This Italian cioppino fisherman’s stew is based off of a traditional Italian-American “fisherman’s stew” that is native to San Francisco. Traditionally cioppino recipes were made as peasant dishes that would combine whatever was leftover at the end of the day from the fishermen’s catch.

While food historians generally agree that the Italian-American “Cioppino” originated in the San Francisco Bay Area in the 1800’s by Italian’s who immigrated from the Genoa area in Northern Italy, various forms of this fish stew have also been made for centuries by Italian’s in Southern Italy, and is a common dish that you may see around the Christmas holiday if you ever get the chance to spend Christmas Eve, and the “feast of the seven fishes” with an Italian family.

How Do You Pronounce “Cioppino”?

If you want to make this traditional Italian seafood stew then you should probably learn how to pronounce it.

CHEE – O – PEE – NO

Ingredients you will need for this itali an cioppino fisherman’s stew.

This easy cioppino fisherman’s stew is full of complex flavor that can come together in under 45 minutes, which is what Italian cioppino seafood stews are known for and each one is a little bit different.

No cioppino would be complete without a combination of traditional Italian spices. For this recipe we opt for dried oregano, fresh basil, and fennel — which is the secret ingredient to this cioppino that somehow brings all the flavors together in a way that just is not possible without the fennel.

Don’t shy away from using wine in cooking. The alcohol will burn off during the process of cooking and the wine adds an incredible acidity and balance to the ingredients in this stew. Any dry white wine will do for this recipe, and don’t feel like it has to be expensive!

Olive oil is an essential component of most Italian recipes and this one is no different. It gives a nice balance of fat to the dish that helps to enhance all the wonderful and aromatic flavors in the seafood stew.

If you are going to splurge on any ingredient for this easy cioppino recipe please let it be the fish. I personally love adding haddock to this cioppino that flakes perfectly and soaks up all the stews many flavors.

While you can add fresh mussles and clams to this cioppino, you can also opt for canned if you prefer. Also feel free to mix and match what shellfish you choose to add. There really isn’t one right way to make a cioppino, but the more shellfish the better in my opinion.

Cioppino seafood stews are a tomato based stew, which means that crushed tomatoes and some tomato puree for thickening are an essential part of this dish. I usually will use my own garden tomatoes that I can at the end of the season for this stew, but you can also use any canned tomato from the grocery store (ideally choose organic if possible).

Onion & Garlic

Lastly, the onion and garlic adds a base of Italian flavor to this easy cioppino recipe that helps to add balance to the acidic tomatoes. Always feel from to add more garlic if you like your seafood stew a little more on the garlic side (like me!)

What Is The Difference Between Cioppino And Bouillabaisse?

While these two seafood stews are similar, there are enough difference that set them apart that are worth noting as they each are amazing in their own way.

• Cioppino Recipe: Cioppino Italian seafood stews are made using a tomato-based broth and traditionally are filled with fish leftover from the end of the “fishermen’s catch”. Traditionally cioppino’s were considered peasant dishes, and while the Italian-American “cioppino” is believed to have originated in the San Francisco Bay Area, there are many versions of “cioppino” seafood stews throughout Italy.
• Bouillabaisse Recipe:  Bouillabaisse is a traditional French seafood stew that is often made in a white wine sauce with some added tomatoes and saffron for seasoning. While bouillabaisse has been adapted around the world to include a variety of seafood, the traditional French dish would be served with scorpion fish, that is native to the Provence region.

How To Make This Easy Italian Cioppino Fisherman’s Stew Recipe

Making this cioppino fisherman’s stew really is so simple, and can be made entirely in one pot which makes clean up a whole lot easier! For this stew it is best to use a large ceramic pot or dutch oven that will really help the flavors in the stew to simmer.

Step One: Sauté The Onions And Garlic

Place your large pot over medium heat on the stove, and add olive oil. Once the oil is hot, add chopped onions and garlic to the pot and allow to cook until translucent and soft.

Step Two: Add The Liquid & Tomatoes

Once your garlic and onions have softened add the tomato puree, crushed tomatoes, white wine, and clam juice to the pot. Stir the ingredients together and then cover the pot and allow to simmer for roughly 15 minutes.

Step Three: Add Spices

Once your ingredients have been simmering for at least 15 minutes add the dried oregano and fennel to the pot. Cover the pot and allow the ingredients to simmer again for another 15 minutes.

Step Four: Add The Fish

Next, add all the fish ingredients to the pot and stir well. Cover the pot and allow to simmer until fish is cooked. You will know the fish is cooked when it has begun to flake. This usually takes about 10-15 minutes.

Step Five: Remove From Heat

Once your fish is cooked remove the pot from the heat and stir in the freshly chopped basil.

Step Six: Serve

Serve immediately will a piece of Italian bread for dipping, a toasted crostini, or some pasta.

Note: Not Serving Right Away?

If you won’t be serving this cioppino recipe immediately it is best to get the seafood stew ready but hold off on adding the fish until you are ready to eat. This way you can simply bring the stew back to a boil, reduce to simmer, and add your fish to cook. In 10 minutes your meal will be ready to serve, and the fish in your cioppino will be perfectly cooked.

What To Serve With This Italian Cioppino Fisherman’s Stew?

For this cioppino fisherman’s stew I recommend keeping it simple and classic and serving with a crostini or a piece of Italian bread for dipping (which is my favorite), but you can also serve it over a small helping of pasta if you want a slightly more filling dish.

• Author: Megan Faletra
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hour
• Yield: 6 servings 1 x

Description

Ingredients.

• 1/4 cup olive oil
• 1 large white onion (finely chopped)
• 2 tablespoons fresh garlic
• 2 1/2 cups crushed tomatoes
• 1/4 cup tomato puree
• 2 – bottles of clam juice
• 1 cup dry white wine
• 4 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1 pound wild caught white fish (haddock, hake, etc.)
• 2 – 6 ounce cans of chopped clams
• 1 – 6 ounce can of crabmeat
• 1 pound fresh mussels
• 1/4 cup fresh basil (finely chopped)

Instructions

• Place a large ceramic pot or dutch oven over medium heat on the stove.
• Add the olive oil to the pot and allow it to heat up for a minute before adding the chopped white onion, and garlic to the sauce pan.
• Allow onion and garlic to cook until translucent and softened.
• Next, add the crushed tomatoes, tomato puree, clam juice, and white wine to the pot.
• Add the oregano and fennel seeds, and allow to simmer for ~15-20 minutes.
• Next, add the white fish, chopped clams, crabmeat, and mussles to the pot.
• Reduce the heat to medium-low, and allow to simmer until the fish is cooked all the way through (it should begin to flake apart) ~15 minutes.
• Remove the pot from the heat, and add chopped basil, stirring the basil into the cioppino seafood stew gently.
• Serve with an Italian crostini or pasta, and enjoy.

Megan Faletra, MS, MPH, RDN

Megan is a maternal-child health dietitian and mom of two. With nearly a decade of experience working in maternal-child nutrition both domestically and abroad, Megan is passionate about supporting mothers and their little ones through pregnancy, postpartum, and beyond.

Megan especially loves helping to nourish families with simple, delicious recipes that both children and adults will enjoy. All of the recipes at MADRE are gluten free, and focused on celebrating food culture, seasonality, and supporting the nutritional needs of growing children, mothers, and families.

Megan holds a MS in Nutrition and MPH in Global Health from Tufts University, and received her dietetic license (RDN) from Brigham and Women's Hospital. She has advanced training in pediatric nutrition and baby led weaning, and is currently working towards becoming a certified lactation consultant.

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Cioppino is an Italian American Fisherman’s stew that originated in San Francisco. It is tomato based with lots of veggies and can be pretty flexible as to what seafood you want to add to it. I have served this as a special dinner and I have also served it at a Super Bowl party. It can be dressed up or down and be totally appropriate either way and delicious.

If you want to try another seafood soup, check out New England Clam Chowder and Lobster Bisque .

Ingredients

• ¼ cup olive oil
• 2 large onions, chopped
• 2 large green bell peppers, chopped
• 6 celery stalks, leaves removed and chopped
• 5 large garlic cloves,diced
• 1 cup parsley, minced and divided
• 1 - 46 ounce bottle V8 vegetable juice
• 1 ½ cups dry white wine
• 1 ½ cups red wine
• 1 - 8 ounce bottle clam juice
• 1- 6 ounce can tomato paste
• 4 large tomatoes, seeded and diced
• 1 tablespoon Italian seasoning (basil, oregano, rosemary and thyme)
• 4 bay leaves
• 1 teaspoon red pepper flakes (or to taste)
• Salt and pepper (to taste)
• 1 to 1 ½ pounds cod, cut into 2 inch cubes
• 1 ½ bag live mussels, scrubbed
• 1 ½ dozen littleneck clams, scrubbed
• 1 pound large shrimp, peeled and deveined

Instructions

Heat the olive oil in a large stockpot over medium low heat until hot. Add the onion, green pepper, celery, garlic and ¼  cup of the parsley and cook until vegetables are soft. Add the V8 vegetable juice, red wine, white wine, clam juice, tomato paste, tomatoes, Italian seasoning, bay leaves, red pepper, salt, pepper and blend well. Bring to a boil and then reduce heat to low.Simmer for 30 minutes. Add the cod and simmer 5 minutes. Add the shrimp and continue to simmer until pink, about 3 minutes. Add clams and cook until clams open, about 4 minutes. Ladle into soup bowls or any vessel you may be using. Garnish with remaining parsley.  

Tina's note: Ciopinno is best if the broth is made ahead and refrigerated overnight to blend the flavors. This is the best advice! Making the broth a day ahead of time is better for both the flavors and the ease of serving. Once the broth is made it is easily reheated. When you are ready to serve it add the seafood and it will be ready in a matter of minutes.

Mostaccioli

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Italian Seafood Stew Recipe (Cioppino)

This Italian Seafood Stew (Cioppino) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour.

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A bright and flavorful weeknight meal or impressive option at dinner parties, my Cioppino (Italian Seafood Stew) recipe is surprisingly easy to make and can be loaded with any seafood you love. Have it ready in just 1 hour on the stove and customize it to the way you like!

This Italian-American recipe is made with a fresh and rich tomato and wine sauce that’s seasoned with fresh fennel, red pepper flakes, onion, and garlic. This stew base can easily be prepared a few days ahead of time so when you’re ready to eat, all you have to do is add the seafood!

The beauty of cioppino is that it can be made with almost any kind of seafood! I like making mine with mussels, scallops, shrimp, and cod. Dungeness crab is a popular choice, but you can also use salmon , octopus , tuna, or any fish that’s local to your part of the world. 

Enjoying a bowl of this briny seafood soup will have you feeling like you’re sitting on a patio overlooking the ocean. It’s delicious with toasted crostini on the side, with this tangy Shaved Fennel Salad , or served over freshly cooked pasta.

What is cioppino?

This tomatoey seafood stew originated in San Francisco and was invented by Italian immigrant fishermen. The original cioppino (pronounced “choh-pea-no”) recipe was made with any ingredients that were available, which usually included any seafood the fishermen caught that day, tomatoes, wine, and seafood stock .

A cioppino recipe can be made with almost any type of seafood, like haddock, scallops, Dungeness crab, shrimp, cod, salmon, squid, and more. It’s delicious with toasted bread on the side or served over pasta noodles or rice.

Ingredients needed

• Seafood Pieces – You’ll want about four pounds of seafood. I used cod filets, shrimp, bay scallops and mussels. You can also swap in halibut, salmon, or clams.
• Seafood Stock – I like to make mine homemade . But you can also use store bought stock. Or, swap in some chicken stock.
• Fresh Fennel – You’ll want about 1 large bulb of fennel.
• Onion & Garlic
• Canned Crushed Tomatoes
• Red Pepper Flakes, Salt & Pepper
• Dry White Wine – Like sauvignon blanc or pinot gris.
• Fresh Parsley
• Crostini  – For serving.

How to make it

Begin by sauteing the fennel and onion in a large pot in some oil over medium heat. Once they’re soft, add in the garlic and red pepper flakes.

Next, you’ll stir in the tomatoes, seafood stock , wine, salt, and pepper. Lower the heat once it begins to boil and let the base simmer for 30 minutes.

Afterward, add in the seafood (without stirring) and let the mixture come up to a simmer again. Reduce the heat to low and cover the pot with a lid until the mussels have opened. Spoon the finished cioppino into a bowl, top with fresh parsley, and enjoy with crostini on the side.

What kind of wine is best in cioppino?

You’ll need a dry white wine, like Sauvignon Blanc or Pinot Gris , to add to the stew. The acid in the white wine and tomatoes brings brightness to the stew. Make sure to use a wine you would drink on its own rather than cooking wine.

Here are 13+ of my favorite white wines for cooking .

This is optional, but a splash of Pernod will increase the fennel and anise flavors in each bite. This French liqueur has notes of lime and black licorice, which plays well with the other aromatics in the stew.

Recipe tips

• Mix up the seafood! Depending on what’s in season, you can make this recipe with Dungeness crab, local fish, crawfish, shrimp, scallops, clams, prawns, and more.
• See my Mussels Marinara recipe for detailed instructions on storing and preparing fresh mussels.
• Try topping your bowls of stew with this tangy Italian Gremolata .
• If some of the mussels did not open during the cooking process, throw them away.
• I used canned crushed tomatoes to speed things up. For the freshest and sweetest flavors, buy San Marzano tomatoes , chop them up, and use them in the cioppino soup instead.

How to make ahead & store

Storing freshly cooked seafood can be a little tricky. Instead, I recommend preparing only the base of this stew up to 2 days ahead of time. Store it in a sealed container in the fridge, then heat it on the stove and add in the seafood to cook when it’s time to eat.

What to serve with cioppino

A bowl full of this seafood soup doesn’t need much to make it a well-balanced and filling meal. You can serve it on its own with a squeeze of lemon juice, fennel fronds, and fresh parsley on top. Toasted crostini on the side would be excellent to dip or with a smear of olive tapenade to complement the briny seafood flavors.

If you would like a side dish or dessert to pair with this hearty Italian stew, try these options:

• Fennel and Chickpea Salad
• Italian Chopped Salad
• Caprese Tomato Risotto
• Arugula Salad
• Easy Lemon Pasta
• Strawberry Ricotta Cake
• 20+ Italian Salad Recipes
• More → the BEST Italian desserts

Wine pairings

• Dry Rosé : Its mild, not-so-sweet flavors will not overpower your palate and complement the bold flavors in the dish.
• Sauvignon Blanc : A fruity and acidic Sauvignon Blanc pairs well with the sweet tomatoes in this recipe.

More seafood recipes

• Shrimp Fra Diavolo
• Seafood Boil
• Baked Panko Cod
• Sous Vide Octopus
• Grilled Swordfish
• Crab Encrusted Halibut
• Seafood Paella Recipe
• Shrimp Risotto

More Italian recipes

• Lasagna with Bechamel
• Italian White Beans
• Italian Quinoa Soup
• Chicken Piccata
• 35+ Italian Sausage Recipes

Be sure to check out these 85+ Italian recipes too!

Did you try this Italian fish stew?

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For more great Platings and Pairings recipes, be sure to follow me on  Instagram ,  TikTok ,  Pinterest  and  Facebook .

Italian Seafood Stew (Cioppino)

Ingredients.

• ¼ cup extra virgin olive oil
• 2 cups fennel bulb (diced in ½-inch pieces (about 1 large bulb fennel))
• 1 large onion (diced)
• 1 Tablespoon minced garlic (6 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 1 28- ounce can crushed tomatoes
• 4 cups seafood stock
• 1 1/2 cups dry white wine (Sauvignon Blanc, Pinot Gris)
• Kosher salt and freshly ground black pepper
• 1 pound cod fillets (skin removed, cut into 2-inch pieces)
• 1 pound large shrimp (16 to 20-count, peeled and deveined)
• 1 pound bay scallops
• 12 mussels (debearded and scrubbed)
• 3 Tablespoons minced fresh parsley
• Crostini (for serving)

Instructions

• Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
• Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.
• Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
• Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)
• Serve with crostini and sprinkled with fresh parsley.

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This post was originally published in 2021. It was updated in 2024 to add new information. The Italian seafood stew recipe remains the same. Enjoy!

1 thought on “Italian Seafood Stew Recipe (Cioppino)”

fun dish that I haven’t had in a while, love it though, so thank you!

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Cioppino Fisherman’s Stew

Ingredients

• For the fish stew:
• 1 pound cod loin, cut into 2-inch pieces
• ½ pound sea scallops, divided widthwise
• ½ pound jumbo shrimp, peeled and deveined
• 2 small squids, cut into rings, tentacles divided
• 1 dozen mussels, scrubbed
• 1 dozen clams, scrubbed
• 2 tablespoons extra virgin olive oil
• 1 white onion, finely diced
• 2 small carrots, finely diced
• 3 celery ribs, finely diced
• ¼ fennel bulb, finely diced, about 1 cup
• 3 garlic cloves, finely diced
• 2 teaspoons fennel seeds
• ½ teaspoon chili flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 28-ounce cans crushed tomatoes
• 1½ cups dry white wine
• 4 cups fish stock or broth
• For the gremolata:
• 1 bunch flat-leaf parsley, finely chopped, about 1 cup
• 2 garlic cloves, finely minced
• 3 anchovy fillets, dried and finely chopped
• zest from 1 lemon
• 2 teaspoons lemon juice
• ½ cup extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• fennel fronds
• For the garlic bread
• 6 slices sourdough, halved
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove
• finely chopped flat-leaf parsley

Takes 40 Minutes , serves 6 .

Instructions

• Prepare the gremolata: Stir the parsley, garlic, anchovies, lemon zest, salt and pepper together in a medium bowl. Add lemon juice and enough olive oil to create a thick sauce. Cover and refrigerate until use.
• Prepare the stew: Heat large pot or Dutch oven over medium heat. Add olive oil and, once shimmering, add onions and fennel. Cook until soft and translucent. Add carrot, celery, and garlic and sauté for 5 minutes, until tender. Stir in fennel seeds, chili flakes, salt and pepper and cook for 1 minute. Add the fish stock, wine and tomatoes. Bring to a boil.
• Add clams and mussels to boiling broth. Reduce to simmer, cover and cook for 10 minutes or until the clams and mussels are open. Discard any that remain closed. Gently stir the cod, scallops, shrimp and squid into the stew. Cover and cook for 5 minutes more.
• Prepare the toasted bread: Preheat barbecue or grill to 500°F. Brush both sides of the sourdough bread slices with olive oil. Place onto grill and toast for about 1 minute, then turn and toast the other side. Remove from grill and rub with a cut garlic clove. Sprinkle with chopped parsley.
• To serve:  Ladle stew onto large soup plates. Add a a splash of Pernod, a dollop or two of gremolata and 1 or 2 two fennel fronds as garnish.
• Serve with toasted bread and remaining gremolata on the side.

Assorted fresh seafood and shellfish cooked in a fragrant tomato-white wine broth, topped with garlic gremolata and Pernod…

A casual summer dinner idea that can be served with nothing more than delicious bread and a good bottle of white wine – enjoy this tasty fisherman’s stew affectionately known as CIOPPINO.

Two years back my friends Heather Lynn and Bill came up for a “gourmet” weekend. Truth be told, it’s a gourmet weekend every time they come up. We all love to cook, and more importantly, we all appreciate eating delicious, well-prepared food. So Heather Lynn and I spent time working through this idea for a seafood soup recipe known as  CIOPPINO .

What is CIOPPINO you ask? From WIKI:

“Cioppino was developed in the late 1800s by Italian immigrants who fished off  Meiggs Wharf  and lived in the  North Beach  neighbourhood of San Francisco, many from the port city of  Genoa . When a fisherman came back empty-handed, he would walk around with a pot to the other fishermen asking them to chip in whatever they could. Whatever ended up in the pot became his “cioppino”. The fishermen that chipped in expected the same treatment if they came back empty-handed in the future.”

In crafting our take on this classic Italian-American dish, we agreed on the following as our general framework to make the best  CIOPPINO ever:

• Begin with a fragrant, flavourful veggie mix of onion, carrot, celery and garlic, then boost the flavour profile by also including fresh fennel.
• Season not only with kosher salt and black pepper but also red pepper flakes and fennel seeds for added heat and anise flavouring.
• Craft the broth for the soup using fish stock, dry white wine and canned, diced tomatoes.
• Include a wide array of fresh seafood and shellfish.
• Serve the hearty, rustic soup with garlic-scented sourdough toast, a robust garlic and anchovy gremolata, and a splash of anise-flavoured Pernod liqueur.

If this all sounds too good to be true, fear not, the preparation is simple. Repeat visitors to WATC may notice a little difference with this recipe. We’re posting photos of various ingredients sequentially to assist you in making the dish. For all of you at-home chefs, this should make replicating it a breeze. 

Here’s how to make our take on the classic fish stew, CIOPPINO.

We believe every memorable soup, stew or sauce recipe begins with a robust flavour base. Often referred to as a MIREPOIX . We better use the correct Italian terminology for this recipe, considering this recipe’s storied roots. So, say it with me; this recipe starts with a SOFFRITTO .

Traditionally made with onion, carrot, celery and olive oil, we also added garlic and fennel into the mix to round out our desired flavour profile. For best results, dice the onion, celery, carrot and fennel to a uniform size. The garlic can be chopped a bit finer. 

One additional thing to keep in mind is to start this recipe on low and go slow as it cooks. This will sweeten the ingredients as they cook rather than caramelize them.

The seasoning for this seafood stew recipe is a mix of four essential flavour enhancements. They are; chili flakes, fennel seeds, kosher salt and black pepper. Fennel seeds have an almost licorice flavour to them and add an earthy but sweet taste to this dish. That said, we understand fennel seeds might not be to everyone’s liking. Feel free to leave them out or swap them for a few bay leaves if you’d like.

The broth for this  CIOPPINO  incorporates fish stock, white wine and canned, diced tomatoes. We suggest following our lead and using store-bought fish stock available in the soup section of most grocery stores. Failing that, look for frozen containers at your favourite fish store. For the white wine, we used an Italian Pinot Grigio but Sauvignon Blanc and Chardonnay will work too. Last element of the broth is our use of canned, diced tomatoes. They’re loaded with flavour and using the canned variety is way easier than prepping whole tomatoes.

SEAFOOD AND SHELLFISH

Here comes the main attraction; fresh seafood and shellfish. We developed this recipe using fresh cod, scallops and squid, plus jumbo shrimp, razor clams and mussels. You can also make it using halibut, crab, littleneck clams and white fish. We suggest checking with your favourite fishmonger or seafood store a day or two before you plan to prepare this dish. They’ll be able to share what they have on hand to create a rich and flavourful stew. 

Preparing the seafood for the pot is straightforward; simply cut large pieces of fish and squid into bite-sized chunks. The shrimp and shellfish needed a bit more attention. First, we divided our sea scallops in half, widthwise. This doubles the quantity of scallops but also creates pieces that are easier to eat. Next, we then shelled the shrimp – ours were already deveined. We removed the beards from the mussels and gave both the clams and the mussels a good scrub to remove sand from their shells. This is interesting; we also placed the clams in a bowl of cool water, coaxing them to expel sand from within.

FISHERMAN’S STEW

Making this stew is easy, but we suggest watching this VIDEO before you begin to simplify the directions down below. Make sure to pay close attention to the sequence of adding the seafood and shellfish to the pot, as well as their cooking time.

Ensuring the clams and mussels have opened in the gently simmering broth before adding the tender shrimp, scallops, squid and cod is a good idea too. Following our tested methodology will ensure your glorious pot of CIOPPINO  turns out perfectly. Prepare to be amazed!

If you’ve never tried or prepared a GREMOLATA , this is your lucky day. This extremely flavourful green sauce is traditionally served on osso bucco, the famous Milanese veal shank dish. Usually prepared with chopped parsley, lemon zest, and garlic, we decided to create a version for this stew recipe that added anchovies to heighten the flavour.

You can make the gremolata a day or two in advance and refrigerate until you serve this soup. It’s also perfect spooned onto grilled steak, tossed with boiled potatoes, or drizzled onto toast with scrambled eggs.

GRILLED BREAD

Speaking from experience, this soup is best enjoyed and served with a side of warmed bread. You can present it with our famous MENNONITE POTATO ROLLS or these flaky TEA BISCUITS , but why not serve it as we did with grilled bread? Divide slices of SOURDOUGH , brush with olive oil and toast on a hot grill for about a minute. Then rub each slice with a garlic clove and sprinkle with chopped flat-leaf parsley. Amazing!

And just when you’re super excited to get cooking, here’s one final little twist to our take on  CIOPPINO ; a splash of Pernod. Circling back to that weekend when Heather Lynn and I worked up this recipe, we wanted to elevate the presentation of our fish stew.

So, here’s the deal on the garnish; add a splash of Pernod, a dollop or two of the gremolata and then the frond from the fennel. Make sure to invite guests to enjoy the aroma of the stew before taking their first bite. It’s all quite fantastic.

CIOPPINO is the best fish stew you’ll ever make. Buon appetito!

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15 Most Anticipated Restaurants Across the Carolinas for Fall 2024

Expect buttery biscuits in Asheville, a grand steakhouse in Cary, a cheese bar in Carrboro, and cutting-edge cocktails in Charleston

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Share All sharing options for: 15 Most Anticipated Restaurants Across the Carolinas for Fall 2024

Chefs, restaurateurs, and investors in North and South Carolina continue to open restaurants and bars at an increasing pace. As always, Eater is obsessively tracking the progression of all the premiers — from menu releases to newly installed signage, come here for the latest updates. This list encapsulates the places garnering excitement this upcoming season.

ASHEVILLE, NORTH CAROLINA

BLACK CAT SANDWICH COMPANY

Location : 375 Depot Street Key Players: Industry vet Suzy Phillips (Gypsy Queen Cuisine and Simple Cafe & Juice Bar) and business partner Dave Campbell Projected Opening: Late September 2024 Suzy Phillips and Dave Campbell team up to bring Italian sandwiches (think cured meats and good cheese) to the River Arts District with the forthcoming opening of Black Cat Sandwich Company.

BUTTER PUNK

Location : 372 Depot Street Key Players: Pastry chef Beth Kellerhals Projected Opening: Fall 2024 Beth Kellerhals, better known as the Queen of Biscuits, has amassed a following for her buttery, flaky creations, and they will now be able to find them at a set address in the River Arts District. The cafe will offer plenty of biscuit sandwiches, but also pastries and coffee.

Also, keep an eye on: • Areta’s (Mission Hospital Area)

CARY, NORTH CAROLINA

CRAWFORD BROTHERS STEAKHOUSE

Location : Mixed-use development Fenton Key Players: Chef Scott Crawford Projected Opening: Fall 2024 Look for American steakhouse classics at the latest restaurant from the Crawford Hospitality group (Crawford & Son, Crawford Cookshop, Brodeto, and Jolie).

Also, keep an eye on: • Doc B’s Restaurant (Fenton) • Lawrence Barbecue (Downtown)

CARRBORO, NORTH CAROLINA

WEDGEWOOD CHEESE BAR

Location : 100B Brewer Lane Key Players: The Cheese Shop owners Michelle and Stevie Lee Webb Projected Opening: Fall 2024 Carrboro cheese counter the Cheese Shop will expand into a full restaurant and cheese shop in 2024. The store gained popularity for its hard-to-find cheeses and its pop-up Speakcheesy events, a multi-course cheese and wine dinner. Wedgewood will feature small plates featuring local produce with meats and cheeses from around the globe. Sommelier Paula de Pano of Rocks + Acid Wine Shop will select wines.

CHARLESTON, SOUTH CAROLINA

Location : 45 1 ⁄ 2 Spring Street Key Players: Executive chef Marcus Shell, Uptown Hospitality Group , and Southern Charm stars Craig Conover and Austen Kroll Projected Opening: Fall 2024 The group behind party spots Uptown Social, Bodega, and Share House are opening up a more mature, upscale space named By The Way. Billed as a “neighborhood den,” the Cannonborough/Elliotborough tavern will cater to diners who want to stay away from the King Street crowds.

HAZEL AND APPLE

Location : 549 King Street Key Players: Sean Muldoon and Jillian Vose of the Dead Rabbit in New York City and Prohibition owner James Walsh Projected Opening: October 2024 Sean Muldoon and Jillian Vose left New York’s famous Dead Rabbit bar to open a new venture in Charleston. Hazel and Apple will be an “ an Irish pub meets a diner ” with cutting-edge cocktails.

Location : 28 Pitt Street Key Players: Chef Michael and Courtney Zentner Projected Opening: Late 2024 The couple behind event design company the Drifter will open neighborhood stop Merci, offering a menu focused on French and Italian fare with really great wines in an intimate, neighborhood setting.

Location : 161 Rutledge Avenue Key Players: Chef Ken Vedrinski Projected Opening: Late September Chef Ken Vedrinski of Italian restaurant Coda del Pesce and the former Trattoria Lucca is making a comeback downtown with the opening of Volpe. The restaurant will be Italian American with family-style meals.

Also, keep an eye on: • Allora (Downtown) • Chameleon Club (Downtown) • Clarence Foster’s Cookery & Saloon (Downtown) • Jack’s Cafe (Downtown) • Lillian’s (Downtown) • New Jackrabbit Filly Location (Park Circle) • Soho House (Downtown) • Zachary’s Daiquiris (Downtown)

CHARLOTTE, NORTH CAROLINA

Location : 525 South Tryon Street Key Players: Restaurateurs Joe and Katy Kindred Projected Opening: September 2024 The team from Kindred, Hello Sailor, Milkbread will bring more fine dining to Uptown with the opening of Albertine. The sophisticated space will marry Mediterranean cuisine with influences from the American South. Expect chilled seafood dishes, mezze, and spit-roasted meats.

LELUIA HALL

Location : 1829 Cleveland Avenue Key Players: Tonidandel-Brown Restaurant Group Projected Opening: Late 2024 The group behind Charlotte favorites like Ever Andalo, Haberdish, and Supperland is opening a surf-and-turf spot in a historic church in Dilworth.

Location : 320 S. Tryon Street Key Players: Chef Sam Hart and chef Kenny Do Projected Opening: Late 2024 Chef Sam Hart, of Counter, will team up with chef Kenny Do to bring a late-night Japanese food stall to Charlotte. Maneki will serve charcoal-grilled skewers of local protein and produce with various dipping sauces. There will be a small bar in the 475 square-foot with opportunities to reserve an omakase experience.

Also, keep an eye on: • Chief’s (NoDa) • Oshen (South Charlotte) • Panko (NoDa) • Soul Gastrolounge (NoDa) • Spaghett (Uptown)

DURHAM, NORTH CAROLINA

Location : 555 South Magnum Street Key Players: Restaurateurs Joel and Charlie Ibarra (Jose & Sons, Chido Tacos, and Cortez) Projected Opening: Fall 2024 Raleigh restaurateurs Joel and Charlie Ibarra will bring a rooftop restaurant to Durham this year, on top of the 555 Magnum building. They promise mezcal drinks and globally influenced small plates.

Also, keep an eye on: • Cheeni (RTP) • Max Jr.’s (Brightleaf District) • Tataco (Downtown)

HIGHLANDS, NORTH CAROLINA

THE HIGHLANDS SUPPER CLUB

Location : 96 Log Cabin Lane Key Players: Hospitality brand Trailborn and chef Aaron Kulzer Projected Opening: Late September/early October What’s more woodsy than dining in a historic log cabin? The Highlands Supper Club opens in one this fall as part of the Trailborn Highlands hotel. The restaurant will serve Southern fare with Appalachian ingredients and dishes as the highlight. Think Southern cioppino with Carolina shrimp, North Carolina trout grenobloise, buttermilk fried chicken, and more.

RALEIGH, NORTH CAROLINA

Location : 2411 Crabtree Blvd Key Players: Angela Salamanca and Marshall Davis of Ex-Voto and Eric Montagne and Zack Gragg of Locals Seafood Projected Opening: 2024 The owners of Ex-Voto and Locals Seafood are teaming up to bring “ really good fish tacos ” and more to Gateway Plaza. Expect plenty of mezcal cocktails and more flavors from Mexico.

TIMBER PIZZA CO.

Location : 627 East Whitaker Mill Road Key Players: Projected Opening: October 2024 D.C.’s acclaimed Timber Pizza Co. brings its crispy “Neapolitan-ish” pies to the Triangle this fall. A rotating list of 12-inch pies includes different white, red, and green varieties at any given time. Timber’s specialty pies come piled with unexpected ingredients like chorizo, roasted corn, Carolina barbecue sauce, pea shoot pesto, and kale.

Keep an eye on: • The Preserve (Unknown) • Village Tavern (North Hills)

Kamala Harris’s ‘Sweet Treat’ From Savannah Cafe Will Be Available Nationwide Soon

Sommba cocina & cellar is the latest charleston-area restaurant to close this summer, johns island restaurant colectivo to close on august 31.