Easy Italian Seafood Stew Recipe

Introduction

This Italian-Style Seafood Stew, inspired by classic Cioppino, is a rich and comforting dish made with tender shrimp, flaky white fish, and briny mussels simmered in a deeply flavorful tomato-wine broth. Finished with fresh herbs and served with crusty bread, this hearty seafood stew is perfect for cozy dinners, special occasions, or when you want a restaurant-quality meal at home.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 2 cups seafood stock (or fish stock)
• Salt and black pepper, to taste

Seafood

• ½ lb shrimp, peeled and deveined
• ½ lb firm white fish (cod, halibut, or haddock), cut into chunks
• 1 lb mussels, cleaned and debearded

For Garnish & Serving

• Fresh parsley, chopped
• Lemon wedges
• Crusty bread or toasted baguette

Instructions

1. Build the base:
   Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic, red pepper flakes, oregano, and smoked paprika; cook for 30 seconds until fragrant.
2. Create the broth:
   Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, white wine, and seafood stock. Season with salt and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes to develop flavor.
3. Add the seafood:
   Add mussels to the pot, cover, and cook for 5 minutes or until they begin to open. Add fish and shrimp, gently pressing them into the broth. Simmer for another 5–7 minutes until the seafood is cooked through and mussels are fully opened. Discard any unopened mussels.
4. Finish and serve:
   Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve hot with lemon wedges and crusty bread.

Tips for Best Flavor

• Use fresh seafood whenever possible for the best taste.
• Let the tomato broth simmer longer if you want a deeper, richer flavor.
• Add a splash of clam juice for extra seafood intensity.

FAQs

Is this the same as Cioppino?
Yes, this recipe is inspired by classic Cioppino, though exact seafood combinations may vary.

Can I use frozen seafood?
Yes—thaw completely and pat dry before adding.

Can I add more seafood?
Absolutely! Clams, scallops, or crab are excellent additions.

Is this stew spicy?
Only mildly. Increase red pepper flakes for more heat.

What wine pairs best?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully.