How to make Easy Cioppino Recipe 2026

Have you ever tasted a spoonful of rich, tomato-based seafood stew that instantly transported you to the coast of Italy? The perfect cioppino recipe combines the freshest seafood with aromatic herbs and spices, creating a memorable centerpiece for your holiday table.

This Italian-American fish stew recipe, seven fishes Christmas Eve, italian seafood stew, easy cioppino, christmas eve dinner tradition brings families together with its comforting warmth and impressive presentation, without requiring professional culinary skills.

Cioppino Recipe Fish Stew – Authentic Seven Fishes Christmas Eve Dinner

Ingredients List

• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, finely chopped (can substitute celery for a milder flavor)
• 1 medium onion, finely diced
• 4 large garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood stock or clam juice
• 1 lb manila clams or littleneck clams, scrubbed
• 1 lb mussels, debearded and scrubbed
• 1 lb firm white fish (like cod or halibut), cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1/2 lb calamari, sliced into rings
• 1/2 lb bay scallops
• 1 lb crab legs, cracked (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Sourdough bread for serving

Timing

• Prep Time: 30 minutes (15 minutes saved if seafood is pre-cleaned)
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Active Time: 40 minutes (perfect for entertaining while cooking)

Step-by-Step Instructions

Step 1: Prepare the Base

Heat olive oil in a large pot over medium heat. Add fennel and onion, sautéing until softened, about 5 minutes. Pro tip: Don’t rush this step—properly caramelized vegetables create the foundation of flavor.

Step 2: Build the Aromatics

Add garlic and red pepper flakes, cooking for 2 minutes until fragrant. Add bay leaf and stir to combine. The aroma should be noticeably sweet and garlicky without any burning smell.

Step 3: Deglaze and Simmer

Pour in white wine and bring to a boil for 4-5 minutes, reducing by half. Add crushed tomatoes and seafood stock, then simmer for 20 minutes to develop flavors. Secret chef trick: Add a parmesan rind during simmering for exceptional depth.

Step 4: Cook the Seafood

Add clams and mussels, cover and cook for 5 minutes until they begin to open. Gently add fish, shrimp, calamari, and scallops, cooking for another 5 minutes. Add crab legs last, cooking just until all seafood is done, about 2-3 minutes more.

Step 5: Finish and Serve

Remove from heat, discard bay leaf and any unopened shellfish. Stir in fresh herbs and serve immediately with warm sourdough bread for dipping.

Nutritional Information

Per serving (serves 8)

310 calories,

32g protein

10g carbohydrates

14g fat

0g fiber

115% DV vitamin B12

35% DV selenium

20% DV iron.

Healthier Alternatives for the Recipe

For a lighter version, use light coconut milk instead of wine for the base. Reduce sodium by using low-sodium tomatoes and homemade seafood stock. For gluten-free diners, serve with gluten-free bread or cauliflower rice.

Serving Suggestions

Serve in wide, shallow bowls to showcase the vibrant seafood. Pair with a crisp Pinot Grigio or Sauvignon Blanc. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette.

Common Mistakes to Avoid

Overcooking the seafood, resulting in rubbery textures. Add each type of seafood according to cooking time—shellfish first, followed by firmer fish, then quick-cooking items like shrimp. Never boil vigorously; gentle simmering preserves tenderness.

Storing Tips for the Recipe

Refrigerate leftovers within two hours in an airtight container for up to 2 days. The flavor actually improves overnight as ingredients meld. Reheat gently on stovetop to prevent overcooking. Not recommended for freezing due to seafood texture changes.

Conclusion

This authentic cioppino brings together the tradition of seven fishes in one spectacular pot, creating memories along with magnificent flavors. Whether for Christmas Eve or any special occasion, this recipe delivers restaurant-quality results at home. Try it this holiday season and start a delicious new family tradition!

FAQs

Can I make cioppino ahead of time?
Prepare the base up to 24 hours ahead, then add seafood just before serving.

What’s the best way to clean mussels and clams?
Soak in cold water with 1 tablespoon of flour for 30 minutes to purge sand, then scrub shells and remove beards from mussels.

Is cioppino gluten-free?
The stew itself is naturally gluten-free; just serve with gluten-free bread alternatives.

Can I use frozen seafood?
Fresh is best, but high-quality frozen seafood works well—just thaw completely and pat dry before adding.