Cioppino (Seafood Stew)

The Spice & Tea Exchange

Servings

4 main-course servings

Inspired by the tradition of cioppino, where fishermen gathered the catch of the day into one hearty pot, this rustic seafood stew is layered with rich tomato broth, aromatic fennel, and bold garlic flavor. Finished with tender seafood and smoky spices, each spoonful delivers warmth, brightness, and a subtle kick of heat.

Ingredients

  • 2 Tbsp olive oil
  • 1 cup yellow onion, diced
  • ½ cup fennel bulb, thinly sliced
  • 1 Tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 tsp Smoky Fennel Seasoning
  • 1 Tbsp Kickin’ Garlic Salt Spice Blend
  • 1 tsp Hook Line & Grinder Seasoning, (6-7 turns)
  • 8 oz dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 32 oz vegetable stock
  • 1 lb littleneck clams, scrubbed
  • ½ lb mussels, scrubbed and debearded
  • ½ lb large shrimp, peeled and deveined
  • ½ lb cod, cut into 2-inch pieces
  • ½ lb bay scallops
  • 2 Tbsp chopped parsley
  • 1 Tbsp fresh lemon juice
  • for serving, grilled bread
  • Special Equipment: large Dutch oven or heavy-bottomed pot

Love this recipe? Get everything you need in one easy kit.

  • Cioppino (Seafood Stew) (Kit)

Directions

  1. Prepare Base. Heat olive oil in a large Dutch oven over medium heat. Add onion and fennel; cook 6 to 8 minutes, stirring occasionally, until softened. Stir in tomato paste and garlic; cook 1 additional minute.

  2. Build Broth. Add Smoky Fennel Seasoning, Kickin’ Garlic Salt Spice Blend, and Hook Line & Grinder Seasoning. Add white wine; simmer 2 to 3 minutes until slightly reduced. Stir in crushed tomatoes and vegetable stock; bring to a gentle simmer. Add clams and mussels; cover; cook 5 minutes. Add shrimp, cod, and scallops; simmer another 4 to 5 minutes, or until shrimp are opaque and shellfish have opened. Discard any unopened shellfish.

  3. Finish and Serve. Stir in parsley and lemon juice. Ladle stew into bowls and serve hot with grilled bread for dipping.
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