Cioppino-Inspired Seafood Stew with Tomato and White Wine

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty seafood stew inspired by classic cioppino, featuring a medley of fresh shellfish simmered in a savory tomato and white wine broth. This Italian-American-inspired seafood recipe, ready in about 45 minutes, pairs olive oil, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves minced garlic
• 28 oz can crushed tomatoes
• 1 cup dry white wine
• 2 cups fish stock or clam juice
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 8 oz peeled and deveined shrimp
• 1 lb scrubbed clams
• 1 lb scrubbed and debearded mussels
• 8 oz cut into chunks firm white fish fillets (like cod or halibut)
• 2 tbsp chopped fresh parsley
• for serving lemon wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant. Add 28 oz crushed tomatoes, 1 cup dry white wine, and 2 cups fish stock or clam juice.
3. Step 3: Add 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 bay leaf, 1 1/2 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes to blend flavors.
4. Step 4: Add 8 oz peeled and deveined shrimp, 1 lb clams, 1 lb mussels, and 8 oz firm white fish chunks to the pot. Cover and cook for 7-10 minutes until shellfish open and fish is cooked through.
5. Step 5: Discard any unopened clams or mussels. Stir in 2 tbsp chopped fresh parsley, adjust seasoning if necessary.
6. Step 6: Ladle the stew into bowls and serve with lemon wedges for squeezing over the top and crusty bread on the side.