Cioppino-Inspired Seafood Stew with Tomato and White Wine
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 ready in about 45 minutes pairs olive oil, medium, diced yellow onion, minced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Discard any unopened clams or mussels. Stir in 2 tbsp chopped fresh parsley, adjust seasoning if necessary.
- Step 6: Ladle the stew into bowls and serve with lemon wedges for squeezing over the top and crusty bread on the side.
Frequently asked questions
How long does Cioppino-Inspired Seafood Stew with Tomato and White Wine take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cioppino-Inspired Seafood Stew with Tomato and White Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cioppino-Inspired Seafood Stew with Tomato and White Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cioppino-Inspired Seafood Stew with Tomato and White Wine for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cioppino-Inspired Seafood Stew with Tomato and White Wine?
Italian-American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
