Print

Rich and Hearty Cioppino: A Simple Seafood Soup Recipe

A close-up of a vibrant, tomato-based seafood soup featuring large shrimp and mussels, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rustic seafood soup, Cioppino, at home. You will simmer fresh clams, shrimp, and fish in a rich, savory broth. This recipe is perfect for a comforting dinner and pairs well with crusty bread for dipping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups flavorful seafood broth
  • 1 pound firm white fish (like cod or halibut), cut into 1-inch pieces
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1 pound clams, scrubbed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and celery and cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. If using wine, pour it in and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
  4. Stir in the crushed tomatoes, tomato sauce, and seafood broth. Bring the mixture to a simmer.
  5. Season the broth with salt and pepper. Reduce the heat to low, cover, and let the soup simmer gently for 15 minutes to allow the flavors to combine.
  6. Increase the heat to medium-low. Add the fish pieces, shrimp, mussels, and clams to the simmering broth.
  7. Cover the pot and cook for 5 to 8 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened. Discard any shellfish that do not open.
  8. Taste the soup and adjust salt and pepper if needed.
  9. Ladle the hearty seafood soup into bowls, making sure each serving gets a good mix of fish and shellfish. Garnish with fresh parsley before serving with crusty bread.

Notes

  • You can substitute the mixed shellfish with 1 pound of raw scallops or crab meat for a different flavor profile.
  • To make this a truly flavorful seafood broth, use high-quality store-bought broth or make your own using shrimp shells and fish bones.
  • If you prefer a thicker soup, you can stir in 1/4 cup of tomato paste with the crushed tomatoes.

Nutrition

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