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Delicious Seafood Cioppino with Gremolata

Featured in Warm, Comforting Soups & Stews.

This Italian-American inspired seafood stew is a flavorful mix of the ocean's best, simmered in a rich, savory sauce. Clams, mussels, hearty white fish, and plump shrimp come together beautifully with fennel, onions, tomatoes, and roasted peppers. White wine gives it a nice kick, and fresh herbs make it pop. The orange-parsley gremolata, is totally optional, but it adds a burst of flavor. This one-pot wonder unfolds in stages, the shellfish steam first, then you craft a flavorful base, and add the seafood at the end so it's cooked just right. Grab some crusty bread for dipping into all that amazing broth.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:22:44 GMT
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This 2 Ingredient Cottage Cheese Flatbread | thefamilycooks.com

This hearty seafood stew combines the freshest catches of the day in a rich, aromatic tomato broth. A beloved San Francisco specialty, authentic cioppino marries delicate fish, plump shrimp, and briny shellfish with Mediterranean herbs and wine. Each bowl delivers the pure flavors of the sea enhanced by slowly simmered aromatics.

This recipe comes from years of learning from local fishermen and restaurateurs in San Francisco's North Beach district. What started as a simple fisherman's stew has evolved into our cherished holiday tradition.

Key Ingredients

  • Mixed seafood (4 lbs total): fresh clams, mussels, cod or halibut, and shrimp
  • Fresh fennel (1 bulb): adds subtle anise flavor
  • San Marzano tomatoes (28 oz): provides sweet, rich base
  • Quality white wine (1¼ cups): use a crisp, dry variety
  • Fish stock (1¼ cups): fresh or premium prepared
  • Fresh garlic (2 cloves): minced

Preparation Method

Step 1: Base Preparation
Heat olive oil in large Dutch oven. Sauté onions and fennel until soft and fragrant, about 8-10 minutes. Add garlic and peppers, cooking until aromatic.
Step 2: Broth Development
Add wine, reduce by half. Incorporate crushed tomatoes and stock. Simmer to develop flavors and reduce slightly.
Step 3: Seafood Preparation
Clean shellfish thoroughly. Steam clams and mussels separately until shells open. Reserve cooking liquid. Prepare fish and shrimp.
Step 4: Combining Components
Add fish and shrimp to simmering broth. Once nearly done, incorporate pre-cooked shellfish to heat through.
Step 5: Final Presentation
Portion into warmed bowls, ensuring even distribution of seafood. Serve with crusty sourdough bread.
Easy Cioppino with Parsley and Olive Gremolata Pin it
Easy Cioppino with Parsley and Olive Gremolata | thefamilycooks.com

Traditional Italian technique emphasizes proper timing when adding different types of seafood. This attention to detail ensures each component maintains its ideal texture.

Selecting Quality Seafood

Source seafood from trusted suppliers. Look for clear eyes in fish, tightly closed shells in clams and mussels, and firm, translucent shrimp. The aroma should be fresh and oceanic.

Perfecting the Broth

A well-balanced broth requires proper seasoning and reduction. Adjust acidity with a touch of sugar if needed. Simmer until flavors meld and liquid reaches desired consistency.

Storage Guidelines

Base broth keeps well overnight. Store prepared seafood separately and combine when reheating. Use leftover broth as foundation for fish soups or sauces.

Yummy Cioppino with Parsley and Olive Gremolata Pin it
Yummy Cioppino with Parsley and Olive Gremolata | thefamilycooks.com

Experience shows that careful attention to broth development and proper seafood handling produces exceptional results. The rich aroma and deep flavors of this classic dish continue to make it a cherished favorite.

Frequently Asked Questions

→ What if I need a substitute for seafood stock?
Clam juice or fish stock are great. If you're in a bind, chicken stock with a bit of clam juice will do the trick for that seafood taste.
→ Is frozen seafood okay to use?
Fresh is best, but frozen works. Just make sure it's totally thawed and you've patted it dry before you toss it in.
→ What kind of white wine should I use?
Grab a dry white wine, something like a Pinot Grigio or Sauvignon Blanc, one that you'd actually like to drink. Don't use anything sweet.
→ Can I get this ready beforehand?
You can get the broth all set ahead of time, but to keep the seafood tasting its best, add it right before you're ready to eat.
→ How do I best get mussels and clams cleaned up?
Give the shells a good scrub under cold water, and pull off any 'beards' on the mussels. Toss out any that are cracked or are already open.

Cioppino with Gremolata

A wonderful Italian-style seafood stew with fresh shellfish and fish in a fragrant tomato and wine sauce, finished with a bright, herby gremolata.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes

Category: Soups & Stews

Difficulty: Difficult

Cuisine: Italian-American

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Parsley-Olive Gremolata (Optional)

01 A little over a handful (about 2 ounces) of parsley, roughly chopped
02 The peel of one orange, grated
03 1/2 cup of assorted olives, pitted
04 1 garlic clove, peeled and coarsely chopped
05 1/2 teaspoon coarse salt
06 A pinch of chili flakes, if you like spice
07 2 tablespoons of good-quality olive oil

→ Seafood

08 1 pound of clams, cleaned thoroughly
09 1 pound of mussels, beards removed and cleaned
10 1-pound portion of skinless firm fish like cod or halibut, cut into bite-sized chunks (about 1 inch)
11 1 pound of big shrimp, deveined and peeled

→ Stew Base

12 1/4 cup of olive oil, use extra virgin if possible
13 One large onion, diced into half-inch pieces (makes about 2 cups)
14 One large fennel bulb, diced into half-inch pieces (around 2 cups)
15 2 garlic cloves, crushed and finely minced
16 One 12-ounce jar of roasted red peppers, liquid removed and roughly diced
17 2 teaspoons of dried thyme
18 2 teaspoons dried oregano
19 1 1/4 cups of dry white wine
20 One 28-ounce can of whole tomatoes
21 1 1/4 cups of seafood or fish broth
22 A pinch of coarse salt, add according to your taste

→ For Serving

23 Optional: slices of sourdough bread, grilled

Instructions

Step 01

Toss the parsley, orange peel, olives, garlic, salt, and chili flakes (if you're using them) into a food processor and pulse. Pour in the olive oil and blend until it has a chunky consistency. Set it aside on the counter while you work on the cioppino.

Step 02

Boil 2 cups of water in a pot with a steaming basket. Once it’s simmering, lower the heat and steam the mussels and clams with the lid closed until they just pop open—this usually takes about 5–8 minutes. Toss out any of the shellfish that don’t open and save the steaming water, which should measure about 2 cups.

Step 03

Use a Dutch oven or a large pot, warm the olive oil over medium. Stir in the onion, fennel, and a pinch of salt. Cook everything down until the onion looks clear, about 8–10 minutes. Add garlic, thyme, oregano, and red peppers. Stir until the garlic smells amazing, and the mixture dries out a bit.

Step 04

Pour in the white wine and scrape up anything stuck to the pot's surface. Let it bubble for about 5 minutes. Toss in the tomatoes, making sure to squish them with your hands. Pour in the fish stock and the reserved shellfish liquid. Simmer it gently, uncovered, for 20 minutes. Adjust seasoning to taste.

Step 05

Drop the chunks of white fish and the shrimp into the simmering stew. Cover the pot and cook for 2–3 minutes. The fish should be cooked through, and the shrimp should turn pink and curl up.

Step 06

Turn off the heat and carefully add the steamed clams and mussels to the pot. Season it again, if needed, before serving. Scoop into bowls and top with gremolata if you're using it.

Notes

  1. That parsley-orange topping adds a burst of citrus flavor, but it’s optional.
  2. Choose the freshest seafood you can find—adding some crab or lobster would be amazing too!
  3. If you don’t have cod or halibut, swap it with any other firm white fish that holds together well.

Tools You'll Need

  • A big pot or an 8-quart-sized Dutch oven
  • Pot with steaming basket
  • Food processor
  • Wooden cooking spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe has shellfish.
  • This recipe includes types of fish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 243.4
  • Total Fat: 11.1 g
  • Total Carbohydrate: 11 g
  • Protein: 20.3 g