Hearty Mediterranean Seafood Stew
This comforting seafood stew is inspired by the classic San Francisco cioppino, created by Italian immigrants who cooked with whatever the day’s catch provided. Instead of wine, this version relies on slow simmering, aromatic vegetables, tomatoes, and seafood stock to create a deep, savory broth that lets the seafood truly shine.
Loaded with tender white fish, shrimp, clams, and mussels, this stew is rustic, nourishing, and perfect for special gatherings or relaxed family dinners. A fresh parsley and olive topping adds brightness and balance, making every spoonful satisfying and vibrant.
This recipe is flexible, forgiving, and ideal for showcasing the freshest seafood available to you.
Why You’ll Love This Seafood Stew
- Completely alcohol-free, without sacrificing depth of flavor
- Rich tomato and fennel broth with natural seafood sweetness
- Perfect for holidays, family meals, or elegant entertaining
- Easy to customize with your favorite seafood
- Naturally high in protein and Mediterranean-inspired
Ingredients
For the Parsley & Olive Topping (Optional but Recommended)
- ½ bunch fresh parsley, roughly chopped
- Zest of 1 orange
- ½ cup mixed olives, pitted
- 1 garlic clove, chopped
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons extra-virgin olive oil
For the Seafood Stew
- 1 pound clams, scrubbed well
- 1 pound mussels, cleaned and debearded
- ¼ cup extra-virgin olive oil
- 1 large onion, diced
- 1 large fennel bulb, diced
- Salt, to taste
- 2 garlic cloves, finely minced
- 1 jar (about 12 oz) roasted red peppers, drained and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 can (28 oz) whole tomatoes
- 2 ½ cups seafood stock or good-quality fish stock
- 1 pound firm white fish (such as cod or halibut), cut into chunks
- 1 pound large shrimp, peeled and deveined
- Crusty bread, toasted, for serving (optional)
Instructions
1. Prepare the Parsley & Olive Topping
Place the parsley, orange zest, olives, garlic, salt, and red pepper flakes in a food processor. Pulse until roughly chopped. Drizzle in the olive oil and pulse briefly until combined but still textured. Set aside at room temperature to allow the flavors to develop.
2. Steam the Clams and Mussels
Bring about 2 cups of water to a boil in a large pot fitted with a steamer basket. Add the clams and mussels, cover, and steam for 5–8 minutes, just until they open. Transfer the shellfish to a bowl and discard any that remain closed. Reserve the steaming liquid.
3. Build the Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, and a generous pinch of salt. Cook, stirring occasionally, until softened and fragrant, about 8–10 minutes.
Add the garlic, roasted red peppers, oregano, and thyme. Cook for another 2–3 minutes until aromatic.
4. Simmer the Broth
Crush the whole tomatoes by hand and add them to the pot along with their juices. Pour in the seafood stock and about 1 cup of the reserved shellfish steaming liquid. Stir well and bring to a gentle boil.
Reduce heat and let the broth simmer uncovered for 20 minutes, allowing the flavors to concentrate. Taste and adjust seasoning with salt if needed.
5. Add the Seafood
Gently add the white fish and shrimp to the simmering broth. Cover and cook for 2–3 minutes, just until the fish turns opaque and the shrimp become pink and tender.
Remove from heat and carefully stir in the steamed clams and mussels.
6. Serve
Ladle the stew into deep bowls and top with a generous spoonful of the parsley and olive mixture. Serve hot with toasted crusty bread on the side for dipping.
Tips and Variations
- Use the freshest seafood available for best flavor
- Swap shrimp for scallops or add crab or lobster if available
- If fennel is unavailable, celery makes a good substitute
- Leftovers keep well refrigerated for up to 3 days