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+ servings
a bowl of seafood cioppino

Easy Cioppino Seafood Soup

This Easy Cioppino Seafood Soup is quite a showstopper and it really is easy to make.
5 from 9 votes
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Prep Time: 15 minutes
Cook Time: 55 minutes
Bread: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings
Calories: 424kcal
Author: EmilyFabulous

Equipment

  • large dutch oven or heavy pot

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 cups fennel bulb, diced
  • 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)
  • cups dry white wine
  • 1 tablespoon 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

Instructions

  • In a large pot, heat the olive oil and then 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.
    ¼ cup extra virgin olive oil, 2 cups fennel bulb, diced, 1½ cups onion, diced, 1 tablespoon garlic, minced, ½ teaspoon crushed red pepper flakes, 1 teaspoon dried fennel seeds
    fennel, onion and seasoning in a pot
  • Add the crushed tomatoes, wine, seafood stock, 1 tablespoon salt, and 1 teaspoon black pepper and bring to a boil. Lower the heat and simmer for 30 minutes, uncovered.
    1 28 ounce can of crushed tomatoes, 4 cups seafood stock, 1½ cups dry white wine, 1 tablespoon salt, 1 teaspoon freshly ground black pepper
    cioppino soup before adding seafood
  • Now it's time to add the seafood! This is the best order to add the seafood to be sure not to disturb the seafood once it's in the broth. Start with the cod, shrimp, and scallops. Finally, carefully add the mussels and clams and make sure they are covered in broth. Increase the heat until the soup is simmering and then lower the heat, cover and cook the seafood for 8-10 minutes (the mussels and clams will open up).
    1 pound cod fillet, cubed, 1 pound shrimp, peeled and deveined, ½ pound sea scallops, cut in half, 1 pound mussels, ½ pound clams
    cioppino in a pot with seafood added
  • Remove the pot 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 (they are no good). Serve in a large bowl with bread and sprinkle with fresh parsley. Enjoy!
    crusty baguette or bread, sliced, 3 tablespoons fresh parsley, chopped
    a bowl of cioppino with fresh bread

Notes

  • Nutrition facts are estimates for the soup only, it does not include the bread. 

Nutrition

Serving: 1bowl | Calories: 424kcal | Carbohydrates: 23.4g | Protein: 60.4g | Fat: 4.4g | Saturated Fat: 0.7g | Cholesterol: 244mg | Sodium: 1091mg | Potassium: 1030mg | Fiber: 6g | Sugar: 9.2g | Calcium: 191mg | Iron: 19mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.