Cioppino (Italian Fisherman's Stew)

Cioppino (Italian Fisherman's Stew)
  • lunch
  • soup
  • 3-5 servings




Cioppino (Italian Fisherman's Stew)

  • lunch
  • soup
  • 3-5 servings

Recipe submitted by Serena Burns of


  • 2 tablespoons Olive Oil
  • 1 whole Onion, Diced
  • 1 whole Fennel Stalk Fronds Removed And Fennel Bulb Diced
  • 5 cloves Garlic, Minced
  • 2 teaspoons Fennel Seeds
  • 2 teaspoons Rosemary
  • 2 teaspoons Oregano
  • 2 cups White Wine
  • 56 ounces Canned Tomatoes, Diced
  • 1 whole Bell Pepper, Diced
  • 1 pinch Red Pepper Flakes (Optional Or To Taste)
  • 1/2 teaspoon Sea Salt
  • 1 pound Firm Fish Like Snapper Or Salmon
  • 3/4 pound Calamari
  • 2 pounds Mussels, Clams Or A Combination
  • 2 pounds Crab, Cut Into Pieces To Fit Into Bowls
  • 1 pound Shrimp, Peeled And Deveined
  • 1/2 pound Bay Scallops
  • 1 whole Lemon, Sliced

Cooking Directions

  1. Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano in extra virgin olive oil over medium high heat until fragrant and softened. About 4-5 minutes.
  2. Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.
  3. Add 2 cups water and return to a simmer.
  4. Add firm white fish, calamari, mussels, clams and crab, return to a simmer and cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through. About 2 minutes.
  5. Serve with a slice of lemon.

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