Sourdough Cioppino with Garlic-Tarragon Toasts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A rich seafood stew brimming with fresh clams, mussels, shrimp, and fish simmered in a tomato-wine broth served with toasted sourdough slices infused with garlic and tarragon. This italian-inspired seafood ready in about 65 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 yellow onion, diced
• 4 garlic cloves, minced
• 1 small fennel bulb, thinly sliced
• 28 oz can crushed tomatoes
• 1 cup dry white wine
• 2 cups fish stock or clam juice
• 1 bay leaf
• 1/4 tsp dried red pepper flakes
• 2 fresh thyme sprigs
• 1 lb clams, scrubbed
• 1 lb mussels, debearded and cleaned
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb firm white fish fillets (like halibut), cut into 1-inch pieces
• to taste salt
• to taste black pepper
• 8 sourdough bread slices
• 4 tbsp unsalted butter
• 2 tbsp fresh tarragon leaves, chopped
• 2 garlic cloves, minced (for toasts)

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1 diced yellow onion, 4 minced garlic cloves, and 1 thinly sliced small fennel bulb. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 28 oz crushed tomatoes, 1 cup dry white wine, 2 cups fish stock, 1 bay leaf, 1/4 tsp dried red pepper flakes, and 2 fresh thyme sprigs. Bring to a simmer and cook uncovered for 20 minutes for flavors to meld.
3. Step 3: Add 1 lb clams and 1 lb mussels to the pot, cover, and cook for 5-7 minutes until shells open. Discard any unopened shells.
4. Step 4: Add 1/2 lb large peeled shrimp and 1/2 lb firm white fish pieces. Simmer uncovered for another 5 minutes until shrimp turn pink and fish is opaque. Season with salt and black pepper to taste.
5. Step 5: Meanwhile, preheat oven to 375°F. In a small saucepan, melt 4 tbsp unsalted butter with 2 minced garlic cloves and 2 tbsp chopped fresh tarragon over low heat.
6. Step 6: Arrange 8 slices sourdough bread on a baking sheet and brush both sides generously with garlic-tarragon butter. Toast in oven for 8-10 minutes until golden and crisp.
7. Step 7: Remove bay leaf and thyme sprigs from stew. Ladle cioppino into bowls and serve immediately with garlic-tarragon toasts for dipping.