Name: Easy Seafood Cioppino Stew Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon extra-virgin olive oil; 2 chorizo sausages (casing removed, optional); 1 onion (sliced thin); 2 garlic cloves (minced); 1 6-ounce can tomato paste; 1 28 oz. can organic diced tomatoes; 2 cups seafood or chicken stock; 2 tablespoons lemon juice; 1 tablespoon Italian seasoning; Pinch red pepper flakes; 1½ teaspoons fine sea salt; ½ lb. fresh fish (cod or halibut, cut into 2-inch pieces); ½ lb. fresh bay scallops; 1 lb. shrimp (peeled and deveined, tails optional); ½ lb mussels or clams (scrubbed); 1 tablespoon fresh basil; 1 tablespoon fresh parsley; Freshly cracked black pepper (to taste)

If you’re craving a seafood stew that’s bursting with flavor but won’t have you slaving away in the kitchen, you’re going to love this Easy Seafood Cioppino Stew Recipe. It’s one of my go-to dishes when I want something hearty yet elegant, and honestly, it’s so forgiving—perfect if you’re new to cooking seafood or just want a fuss-free dinner. Stick with me here, because once you try this, you’ll wonder why you ever ordered cioppino out instead of making it at home!

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Why You’ll Love This Recipe

Super Simple & Quick: This stew comes together in under an hour, perfect for busy weeknights.
Seafood Variety: Loads of shrimp, scallops, clams, and fish — all gently simmered to perfection.
Balanced Flavors: The tomato base with Italian seasoning and a touch of heat makes every bite so comforting.
Great for Any Skill Level: Whether you’re a seafood newbie or pro, this recipe guides you through every step.

The image shows a pot filled with a rich red tomato sauce stew, layered with seafood and meat. There are bright orange shrimp arranged throughout, mixed with chunks of white fish and small dark brown meatballs. Also visible are black mussels partially opened, mixed with pale slices of onion. The sauce looks thick and has some small green herbs scattered inside. A wooden spoon is partly dipped into the stew on the right side. The pot itself is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Easy Seafood Cioppino Stew Recipe lies in the fresh ingredients working together — each adds layers of flavor you’ll love. When shopping, look for the freshest seafood you can find and opt for quality canned tomatoes, as they really boost the stew’s richness.

Extra-virgin olive oil: It adds a smooth, fruity depth and is perfect for sautéing the aromatics.
Chorizo sausages: Optional, but I love adding these for smokiness and a little spicy kick.
Onion: Thinly sliced to melt into the broth without overpowering the seafood.
Garlic cloves: Minced fresh garlic boosts flavor immensely — don’t skip it!
Tomato paste: A key ingredient that thickens the broth while giving a rich umami punch.
Organic diced tomatoes (canned): High-quality tomatoes make a world of difference in stew flavor.
Seafood or chicken stock: I prefer homemade if you have it, but store-bought works great.
Lemon juice: Brightens up the stew and balances the richness beautifully.
Italian Seasoning: A blend of herbs that brings classic Mediterranean warmth.
Red pepper flakes: Just a pinch adds a subtle but welcome heat.
Fine sea salt: Essential to season and bring all those flavors alive.
Fresh fish (cod or halibut): Firm white fish are ideal for holding their texture during cooking.
Fresh bay scallops: Their sweetness complements the tomato broth wonderfully.
Shrimp (peeled and deveined): I usually leave the tails on for presentation, but it’s up to you.
Mussels or clams: Scrubbed clean — they add briny freshness and a fun texture.
Fresh basil and parsley: Stirred in at the end for a bright herbal finish.
Freshly cracked pepper: Always add to taste — it amps up the overall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Easy Seafood Cioppino Stew Recipe is how adaptable it is. I often tweak it based on what’s fresh at the market or my family’s preferences — feel free to make it your own!

Meatless Version: I’ve left out the chorizo and upped the clams and mussels for a purely pescatarian twist that’s just as comforting.
Spicy Kick: A splash of hot sauce or extra red pepper flakes if you like things with a bit more heat — my husband absolutely loves this!
Different Seafood: Sometimes I swap in crab legs or lobster tails for special occasions; it’s a total crowd-pleaser.
Dairy-Free & Paleo Friendly: This stew naturally fits, so you don’t have to worry about any major tweaks for those diets.

How to Make Easy Seafood Cioppino Stew Recipe

Step 1: Sauté Your Aromatics and Chorizo

Start by heating the olive oil in a large Dutch oven over medium heat. If you’re using chorizo, cook it first until there’s no pink left—this step renders that smoky, spicy fat that flavors the whole stew. Add the sliced onion and minced garlic next. Keep stirring for about 5 minutes until the onion is softened and translucent but not browned. This builds a delicious savory base that you’ll taste in every spoonful.

Step 2: Build Your Tomato Broth

Stir in the tomato paste, making sure it’s coated well with the aromatic mixture — you’ll smell it deepen as it cooks for a minute. Then add the canned diced tomatoes, seafood or chicken stock, fresh lemon juice, Italian seasoning, red pepper flakes, and sea salt. Bring everything to a boil, then reduce the heat to let it simmer for about 15-20 minutes. You want the stew to thicken slightly and the flavors to settle together beautifully.

Step 3: Add Seafood in Stages

Now comes the fun part — adding the seafood! Toss in the firm fish pieces first so they begin to cook gently in the broth. After a few minutes, add the scallops, shrimp, and finally the clams or mussels. Cover the pot and let everything cook for about 10 minutes, or until the fish is opaque and the mussels have opened up. Remember to discard any mussels that remain closed – that’s a kitchen safety must-do!

Step 4: Fresh Herbs and Final Seasoning

Turn the heat down and gently stir in the fresh basil and parsley right before serving. These herbs add a perfect bright finish that balances the stew’s deep tomato and seafood flavors. Season with freshly cracked black pepper and tweak the salt if needed. This is where you do the ultimate taste test — I always encourage you to give it a little love here.

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Pro Tips for Making Easy Seafood Cioppino Stew Recipe

Use Fresh Seafood: I discovered this trick when I switched to fresh fish and shellfish—flavor literally jumps off the spoon.
Don’t Overcook the Seafood: Adding seafood in stages ensures nothing turns rubbery; timing is everything!
Balance Acidity with Lemon Juice: The lemon lifts the tomato broth and cuts through richness, making the stew feel light and fresh.
Clean Mussels Thoroughly: I used to skip this and ended up with gritty shells—now I make sure they’re scrubbed well to avoid that unpleasant surprise.

How to Serve Easy Seafood Cioppino Stew Recipe

A white bowl filled with rich red tomato seafood stew sits on a white marbled surface. The stew has layers of orange shrimp with curled tails scattered throughout, shell-on black mussels partially open showing the orange inside, chunks of light beige fish, and pieces of red tomato. On top is a bunch of bright green fresh basil leaves placed in the center. The stew looks thick and glossy, with bits of herbs sprinkled in the sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my cioppino stew with a sprinkle of freshly chopped parsley and basil—you can’t go wrong with that fresh, green pop. Sometimes I add a few twists of freshly cracked black pepper too. If I’m feeling fancy, a drizzle of good quality olive oil right before serving always makes it shine.

Side Dishes

What pairs better with cioppino than crusty bread? I always serve it with a hot baguette or sourdough to soak up the luscious broth. For a lighter side, a simple green salad with lemon vinaigrette balances the heaviness beautifully.

Creative Ways to Present

For special occasions, I like serving this stew in individual rustic earthenware bowls with a sprig of fresh herbs on top. You can also add some toasted garlic bread slices on the side of each bowl — it always turns up the wow factor with guests!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I cool the stew to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to 2 days — but honestly, it rarely lasts that long at my house!

Freezing

I’ve frozen this cioppino a few times—just avoid freezing it with the shellfish if possible (shrimp and fish freeze well). When reheating, the broth still tastes amazing, but texture of shellfish can change, so I recommend freezing before adding those or just eat fresh if you can.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring occasionally so the seafood doesn’t overcook or dry out. You might want to add a splash of stock or water if it’s thickened too much after storage.

FAQs

Can I make this Easy Seafood Cioppino Stew Recipe without shellfish?

Absolutely! While shellfish adds a lovely briny flavor, you can skip mussels and clams and just use fish, shrimp, and scallops. The stew will still be delicious and hearty.
What’s the best fish to use in this stew?

Firm white fish like cod or halibut work best since they hold their shape well and absorb the broth’s flavors. Avoid flaky fish like tilapia as they can fall apart during cooking.
Can I prepare this stew ahead of time?

You can make the tomato broth base a day ahead and refrigerate it. Add the seafood just before reheating and serving to keep everything fresh and tender.
Is this recipe gluten-free?

Yes! This Easy Seafood Cioppino Stew Recipe uses naturally gluten-free ingredients, making it perfect for gluten-sensitive diets.

Final Thoughts

I absolutely love how this Easy Seafood Cioppino Stew Recipe turns out every single time—it’s like a warm hug in a bowl. When I first tried making cioppino at home, I was nervous about juggling all the seafood, but this recipe is so straightforward, it quickly became a family favorite. I hope you enjoy making and eating it as much as I do because it really brings that special restaurant-quality feeling to your own kitchen without the stress. So grab your fresh seafood, roll up your sleeves, and let’s get cooking—you’ve got a stunning stew in your future!