Easy Cioppino Seafood Soup

Name: Easy Cioppino Seafood Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 85 min
Ingredients: ¼ cup extra virgin olive oil; 2 cups fennel bulb, diced; 1½ cups onion, diced ((yellow or sweet)); 1 tablespoon garlic, minced ((about 3 cloves)); ½ teaspoon crushed red pepper flakes; 1 teaspoon dried fennel seeds; 1 28 ounce can of crushed tomatoes ((San Marzano is best)); 4 cups seafood stock ((or vegetable/chicken if you can't find seafood)); 1½ cups dry white wine; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 pound cod fillet, cubed ((no skin)); 1 pound shrimp, peeled and deveined; ½ pound sea scallops, cut in half; 1 pound mussels ((gently scrub the outside)); ½ pound clams; 3 tablespoons fresh parsley, chopped; crusty baguette or bread, sliced

Jump to Recipe

This Easy Cioppino Seafood Soup is quite a showstopper, and it really is easy to make. Make this classic dish for a special occasion, dinner party, or a wonderful home meal. This soup is made with scallops, mussels, clams, cod, and shrimp, this soup is a seafood lover's dream!

seafood cioppino soup in a dutch oven pot.

Jump to:

❤️ Why I Love This Recipe
What is Cioppino?
Ingredients to Make Tomato Seafood Soup
💡 TOP Tip
Substitutions and Variations
How to Make Cioppino
Expert Tips On Making Seafood Soup
Recipe FAQs
How To Serve Cioppino Soup
How to Make Garlic Bread
Easy Cioppino Seafood Soup Recipe

❤️ Why I Love This Recipe

You are in for quite a treat when you make this Easy Cioppino Seafood Soup! Once you get all of your ingredients prepped and ready, all you have to do is wait for the flavors to cook together, and you will have a delicious and hearty meal just like my Chunky Chicken Tortilla Soup and my Stovetop Chili Recipe.

Serve with fresh garlic bread, which you can make homemade using my No-Knead Rosemary Bread, and it will feel like you are dining in your favorite fancy restaurant.

What is Cioppino?

Cioppino is said to have originated with Italian fishermen in San Francisco, who created the dish from the best of their daily catch simmered in a tomato-based broth with wine. It's traditionally served with crusty bread to soak up every bit of the flavorful broth. (Wikipedia).

Ingredients to Make Tomato Seafood Soup

From the pantry, you will need some good olive oil, fennel seeds, crushed red pepper flakes, canned crushed tomatoes, seafood stock, white wine, salt, and pepper. Fresh vegetables and herbs include fennel, onion, garlic, and fresh parsley.

And, of course, you need some seafood! For this recipe, I used cod, shrimp, scallops, mussels, and clams. The great thing about making your own seafood soup is that you get to decide what seafood to use and how much of each one you want to put in.

Reader Tip: One reader shared that she used up mismatched seafood scraps from her freezer, bits of scallops, mussels, and mixed seafood in portions too big to waste and too small for a full recipe, and it turned out perfectly. This soup is forgiving and a great way to use whatever good seafood you have on hand.

💡 TOP Tip

Before cooking, soak the clams and mussels in a large bowl of cold, salted water for about 30 minutes. This helps them expel any trapped sand so you don't end up with a gritty bite.

Substitutions and Variations

Seafood: This recipe is very flexible. Calamari, crab, or other firm white fish can all be swapped in or added based on what you like or have on hand. Just add delicate seafood like calamari near the end so it doesn't overcook. Frozen seafood works well too. Just make sure it's fully thawed before adding it to the pot.
Seafood stock: If you can't find seafood stock, vegetable or chicken stock both work as substitutes.
White wine: You can make this without wine. Simply replace it with an equal amount of seafood stock, clam juice, or chicken broth for a wine-free version that's still full of flavor.
Crushed tomatoes: San Marzano tomatoes are recommended for the best flavor, but any good quality canned crushed tomatoes will work.
Spice level: For more heat, increase the red pepper flakes to a full teaspoon or add a pinch of cayenne. For a milder soup, reduce the red pepper flakes to ¼ teaspoon or leave them out entirely.
Make it creamy: Stir in a splash of heavy cream just before serving for a richer, more luxurious broth.
Add corn: Toss in fresh corn kernels during the last few minutes of cooking for a subtle sweetness that balances the savory broth.

How to Make Cioppino

Step 1: Heat the olive oil, add the diced fennel and onion, and cook for about 10 minutes. Put in the garlic, red pepper flakes, and fennel seeds, and cook for another 2-3 minutes.

Step 2: Add the crushed tomatoes, wine, seafood stock, 1 tablespoon salt, and 1 teaspoon black pepper, and bring it to a boil. Lower the heat and simmer for 30 minutes.

Step 3: Add the seafood. Start with the cod, shrimp, and scallops. Finally, add the mussels and clams. Increase the heat until the soup is simmering, then lower the heat, cover, and cook the seafood for 8-10 minutes.

Step 4: Remove from the heat and allow the soup to rest for a few minutes before serving. Remove any mussels or clams that didn't open up and discard them.

Expert Tips On Making Seafood Soup

Gather and prep all of your ingredients before you start making this soup. I promise you will be a much happier camper, and the process will be seamless.
Most seafood is frozen or partially frozen when purchased at the store, so make sure it is fully thawed before adding it to the soup otherwise, you will have rubbery seafood. Eeek!
Add the seafood in the right order and then don't stir it! They will cook in the broth but stay nice and firm and put together.
Don't forget to add an empty bowl to your table for the discarded shells!!
Seafood stock can be found at high-end grocery stores, online, or you can make your own if you are really feeling sassy.
Remove any mussels or clams that did not open when cooking in the broth. They need to be discarded because they are not suitable for eating.

Recipe FAQs

Can I freeze cioppino?

Freezing isn't recommended once the seafood is added, since it changes the texture and can make the seafood chewy when thawed. If you'd like to prep ahead, you can freeze just the tomato broth before adding the seafood, then add fresh seafood when you're ready to serve.

Can I use frozen seafood?

Yes, frozen seafood works well as long as it's fully thawed before adding it to the pot. Adding it while still frozen or partially frozen can result in rubbery, unevenly cooked seafood.

Can I make the broth ahead of time?

Yes, you can prepare the broth through the simmering step up to 2 days in advance. Cool it completely, refrigerate, then reheat gently before adding the seafood fresh when you're ready to serve.

How do I make this spicier or milder?

For more heat, increase the red pepper flakes to a full teaspoon or add a pinch of cayenne. For a milder soup, reduce the red pepper flakes to ¼ teaspoon or leave them out entirely.

How To Serve Cioppino Soup

Classic Cioppino is always served with bread, usually toasted garlic bread. It's easy to make your own garlic butter that you can add to any bread. You can also purchase pre-made garlic bread.

And then if you want to go all out, you can make my No-Knead Rosemary Bread or my Dutch Oven Sourdough Bread for one more homemade touch. Just remember you need to plan in advance and make the dough the day before you make the soup.

For the full experience, serve with a glass of the same dry white wine you used in the broth. A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the seafood.

How to Make Garlic Bread

This is the perfect task while the cioppino is cooking. Preheat the oven to 400° and prepare a baking sheet with a rack if you have one, or you can place the bread directly on the oven rack. Slice the bread into even slices, about ½" thick.

Add ½ stick of butter, 2 cloves garlic (minced), and salt (if using unsalted butter) to a small bowl and mix everything with a spoon. Spread the butter on each piece of bread (depending on the size of your bread loaf, you may need more or less butter).

Lay the slices on the prepared baking sheet (or carefully on the oven rack) and bake for 15 minutes, until brown and crispy. Remove from the oven and allow to cool while you finish the soup.

If you get a chance to make this Easy Cioppino Seafood Soup, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.