Easy Cioppino Recipe (Italian Fish Stew)

Italian fish stew called Cioppino in a bowl on the table.

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Easy Cioppino Recipe (Italian Fish Stew)

Cioppino is a flavorful Italian Fish Stew Recipe developed by Italian fishermen living in San Francisco. It's quick and easy to prepare and perfect to serve for a family supper but fancy enough for company.

Prep Time15

Cook Time15

Total Time30

Course: Soups & Stews

Cuisine: Italian

Servings: servings

Calories: 565kcal

Author: Mary Bryant Shrader

Ingredients

3 tablespoons olive oil
3 tablespoon Butter
2 medium Onions, chopped
3 Garlic cloves, crushed
½ cup White vermouth can substitute white wine or water
2 Bay leaves
1 teaspoon Salt
1 teaspoon Italian seasoning
½ teaspoon Black pepper
⅛ teaspoon Red pepper flakes
1 bunch Parsley, chopped stems removed, and reserve 1 tablespoon to top finished stew
2 cups Cooked chopped tomatoes
2 teaspoons tomato paste
4 cups Fish stock
1 pound Halibut pieces or similar white fish
1 pound Shrimp, cleaned and deveined
1 pound Sea Scallops

Instructions

Heat olive oil and butter in a large heavy soup pot or Dutch oven over medium heat. Add onions and sauté for a few minutes until translucent.
Add the garlic and cook one minute until fragrant.
Deglaze the pan by adding the white Vermouth. Cook for a few minutes to allow the alcohol to cook off.
Add all the bay leaves, salt, Italian seasoning, black pepper, and red pepper flakes. Stir to mix with onions and garlic and then add chopped tomatoes and tomato paste. Stir.
Add parsley. Stir to incorporate and then add fish stock. Stir, cover, and turn to low. Allow to simmer for 10 minutes.
After 10 minutes, add halibut and allow to cook for 3 minutes. Now add shrimp and scallops. Allow to cook for a few more minutes until fish, shrimp, and scallops are cooked through.
Ladle into individual serving bowls and top with additional fresh parsley. Serve with crusty toasted bread or baguette for dipping. Enjoy!

Notes

Store leftover fish stew in the fridge for up to three days. I don't recommend freezing it.

The shrimp and scallops cook quickly so be sure you add them in last and leave the stew on the heat just long enough to completely cook them.

Traditionally Cioppino is served with grilled sour dough bread! I highly recommend serving some type of bread so you can sop up every single drop of the delicious broth.

Find this recipe and video at https://marysnest.com/recipe/how-to-make-cioppino-an-italian-fish-stew-recipe-video

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