Cioppino Seafood Stew

Cook Time 40 minutes
Servings 6


  • 1/4 cup olive oil
  • 2 cups fennel bulb white part only cut into 1/2-inch dice
  • 1 1/2 cups yellow onion 1 large cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 tsp whole fennel seeds
  • 1/2 tsp red pepper flakes
  • 1 28- ounce can crushed tomatoes
  • 4 cups seafood stock
  • 1 1/2 cups dry white wine such as Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 lb cod fillets skin removed cut into 2-inch dice
  • 1 lb large shrimp peeled and deveined
  • 1 lb sea scallops halved crosswise
  • 1 dozen mussels scrubbed
  • 1 dozen littleneck clams or other small clam
  • 1 tbsp anise flavored liqueur such as Pernod or Pastis
  • 3 tbsps parsley minced


  • Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  • Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
  • Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
  • Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
  • Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
  • Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.

Wine Pairing

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