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Seafood Cioppino

Four types of seafood – clams, mussels, fish and shrimp – are combined in this classic Italian American stew. Save some of the fronds from the fennel bulb for a delicate anise flavor and garnish.

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Prep Time
25 min
55 min


  • 1 lb little neck clams

    2 lb mussels

    2 tbsp organic unsalted butter

    1 small yellow onion, finely chopped

    2 stalks celery, chopped

    ½ bulb fennel, cored and thinly sliced (reserve fronds for garnish if desired)

    3 cloves garlic, minced

    ½ tsp each sea salt and ground black pepper

    ¼ tsp each whole celery seed and red pepper flakes

    1½ tbsp unsalted tomato paste

    1 cup dry white wine (such as pinot grigio)

    2 cups unsalted diced tomatoes, with juices

    ½ cup clam juice

    ½ cup low-sodium chicken or vegetable broth

    8 oz firm white fish (such as Halibut), skinned and cut into 1-inch chunks

    1 lb large shrimp, peeled, deveined and tails removed

    ¼ cup chopped fresh flat-leaf parsley

  • 6 slices whole-grain baguette, toasted, optional 


Step 1

To clean clams, tap each gently on counter and discard any that do not close or have broken shells. Place in a large bowl and cover with cold water. Let stand at least 20 minutes. Place mussels in a colander and rinse thoroughly, removing grit from shells by rubbing with a towel under running water. (If any beards remain, remove by grasping firmly with a towel and pulling toward hinge then outward; discard beards.) Discard any mussels with cracked shells or any that do not close when tapped. Return mussels to a large bowl filled with ice; refrigerate until ready to use.

Step 2

Meanwhile, melt butter in a medium (3.5 quart) Dutch oven on medium. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Add celery and fennel and cook, stirring occasionally, until slightly softened, 7 to 9 minutes. Add garlic and cook 1 minute. Sprinkle with salt, black pepper, celery seed and pepper flakes. Add tomato paste and cook 1 minute, stirring. Add wine, tomatoes, clam juice and broth, scraping up browned bits from bottom of pan; bring to a simmer. Reduce heat to low and simmer until liquid reduces by half, 20 to 25 minutes.

Step 3

Remove clams from water (do not drain but pluck them from water) and scrub any remaining sand from the shells. Increase heat to medium and add clams; cover and cook 5 minutes. Add mussels, fish and shrimp. Cover and cook, stirring seafood occasionally to aid in even cooking, until clams and mussel shells have opened, fish is opaque and shrimp is pink, 7 to 9 minutes more. Discard any unopened clams or mussels. Garnish with parsley and reserved fennel fronds, if desired. Serve with baguette (if using).

Nutrition Information

  • Serving Size 2 cups
  • Calories 256
  • Carbohydrate Content 11 g
  • Cholesterol Content 153 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 27 g
  • Saturated Fat Content 4 g
  • Sodium Content 591 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 2 g