Go Back
Quick Weeknight Cioppino (Seafood Stew)

Easy Quick Weeknight Cioppino That Warms Your Soul Fast

This Quick Weeknight Cioppino is a comforting seafood stew, perfect for busy nights, bursting with flavor, and ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 28 oz canned crushed tomatoes use high-quality for a rich, tangy base
  • 4 cups fish stock or clam juice adds depth and authentic seafood flavor
  • 3 cloves garlic minced for aromatic warmth
  • 1 medium onion finely chopped
  • 0.5 cup dry white wine brightens the stew
  • 0.5 cup fresh herbs (parsley, thyme, bay leaf) layer in fragrant notes
  • 1 teaspoon red pepper flakes adds cozy heat
For the Seafood
  • 1 lb firm white fish fillets (e.g., cod or halibut) cut into chunks
  • 1 lb shrimp peeled and deveined
  • 0.5 lb scallops optional, but a luxurious addition
  • 1 lb mussels or clams scrubbed and debearded
Finishing Touches
  • 2 tablespoons fresh lemon juice brightens flavors
  • 0.5 cup chopped fresh parsley adds fresh color
  • 1 loaf crusty bread for soaking up the broth

Equipment

  • Large heavy-bottomed pot

Method
 

For the Broth
  1. In a large heavy-bottomed pot, gently cook chopped onion and minced garlic over medium heat, stirring until soft, translucent, and fragrant, about 5 minutes.
  2. Pour in dry white wine, scraping up any browned bits at the bottom; simmer until reduced by half, about 2 minutes.
  3. Stir in quality crushed tomatoes, fish stock or clam juice, fresh thyme, bay leaf, parsley stems, and red pepper flakes; bring to a gentle simmer for about 10 minutes until flavors meld.
For the Seafood
  1. Gently nestle firm fish chunks and peeled shrimp into the simmering broth; cook over medium heat until the fish turns opaque and shrimp turns bright pink, about 3 minutes.
  2. Add scrubbed mussels or clams, cover pot with a lid, and steam over medium-low heat for 3–4 minutes until all shells open; discard any that remain closed.
  3. Remove the stew from heat; squeeze fresh lemon juice over the seafood, sprinkle chopped parsley, then ladle into warm bowls.
  4. Serve alongside crusty bread for dipping.

Notes

Choose the freshest fish and shellfish for best flavor. Adjust acidity with lemon juice or wine as needed.