Our Mixed Seafood Stew (aka Cioppino) is a delicious dish with a mixture of shellfish and calamari; cooked in a simple white-wine broth. Each shellfish turns out juicy and very flavorful, along with its broth – it’s sublime! Serve it with slices of crusty bread for dipping, and enjoy!
Mixed Seafood Stew
Our mixed seafood stew is made with the freshest seafood and with frozen local shrimp and calamari. You can make this stew using your favorite types of shellfish.
Why is this called Cioppino? The Italians call this seafood stew, Cioppino (pronounced as “chuh-pee-know), because it’s an old fisherman’s stew that was created from using any leftover fish they had from their catch.
They made the stew using basic ingredients like white wine, garlic, and spices.
In other regions of Italy, fishermen and chefs have adapted and included other fishes in this stew such as cod, halibut, octopus, and calamari (squid).
You might say, Cioppino is a similar stew to the French seafood stew, known as Bouillabaisse.
But today, you’re in for a treat! I’ll be showing our family’s recipe for our mixed seafood stew.
And it’s very easy and DIVINE! 😉
For This Mixed Seafood Stew Recipe…
QUICK NOTE: We made this seafood stew using 5 different types of fish. But you can use less or as many as you like.
Our mixed seafood stew is a quick-cooking process of adding each fish, one by one, and in a particular order.
It’s best to prep all the vegetables, and all the fish before you start the cooking process.
Keep in mind, this stew cooks up quickly and makes a lot of broth. So have some crusty bread to serve with it.
Once you start cooking, each fish will get added into the pot, one by one, and in a particular order. Then as the stew continues to cook, each fish will cook perfectly.
How To Make Our Mixed Seafood Stew?
There are 2 steps to prepare for our mixed seafood stew.
STEP 1: The first step is to prep and chop all the vegetables and set them aside.
STEP 2: The second step is to thaw, and rinse any frozen and fresh shellfish. Then allow them to drain in a colander. Transfer them into pasta bowls or a small plate.
Now, you are ready to start the cooking process.
Ingredients for Mixed Seafood Stew… (*full recipe card below)
To make the SAUCE for this stew, you will need:
1/4 cup extra virgin olive oil
1 large yellow onion- sliced
4 garlic cloves – sliced
2 cups chopped or sliced fennel (one fennel bulb)
1/2 tsp. crushed red pepper flakes
1 tsp. sea salt
1/2 cup white wine (pinot grigio)
1 (8-ounce) bottle of clam juice
2 large bay leaves (fresh or dried)
1/2 cup freshly chopped Italian parsley
3 Tbsp. butter
For the MIXED SEAFOOD:
2 dozen (24 clams) littleneck clams
1.5 pounds mussels
1 pound (frozen) calamari rings
3/4 pound small bay scallops
1.5 pounds package of frozen Argentina red shrimp
One baguette – sliced and toasted, for serving
Directions for our Mixed Seafood Stew:
1. In a large (8, 10, or 12-quart) saucepot, and on medium heat, pour in the extra virgin olive oil. Toss in the onions, garlic, sliced fennel, and crushed red pepper flakes, and sea salt. Sauté for 3 minutes stirring occasionally.
2. Next, add in the Littleneck Clams…
3. …then the Calamari Rings…
4. …and the Mussels. Cover with a lid and cook for 3 minutes to 5 minutes, stirring occasionally. Open the lid, and pour in the white wine. Toss in the bay leaves and COVER.
5. Now, raise the heat to high, and POUR in the bottle of clam juice. Cover again, and cook for 2 to 5 minutes, stirring occasionally.
6. Then add in the small Scallops and the Shrimp. COVER again. Cook for about 3 to 4 minutes. Stirring the mixture, occasionally. Finally, toss in 1/2 cup freshly chopped Italian parsley and 3 tablespoons of butter, and stir the seafood mixture to combine.
7. Cover with the lid, and lower the heat to medium. Continue to cook the mixed seafood for an additional 8 to 10 minutes. Stirring the seafood, occasionally. All shellfish at this point have opened and released their juices, flavoring the stew. Turn off the heat.
Transfer the mixed seafood stew into a large deep pot (about 5-quart). Place the pot over a cutting board or trivet to protect the table.
Pour some of the remaining broth over the entire seafood, and the rest into a gravy bowl, for serving.
Don’t forget to spoon some of that delicious broth over your dish and enjoy it with some crusty bread, for dipping.
COOK’S NOTES and TIPS for SUCCESS!
Keep in mind, we used medium-size shrimp with this recipe. If you prefer to use the large-size shrimps, then it is best to toss those in along with the mussels, because they will need more time to cook in the stew.
After you rinsed the mussels, if you see some start to open, just quickly pinch them closed. They have to be the first shellfish along with the clams to throw into the pot after the vegetables.
I used a Pinot Grigio as the white wine (which I had leftover from the night before). But you can use any inexpensive white wine with this recipe.
I found frozen calamari rings at the fish market. They come already cleaned and cut. It’s a lifesaver at times and works great with this recipe.
If you decide to serve this stew in a large pot and directly on the table (as I did), make sure you place it on top of a cutting board or a trivet to protect your table.
Why do we love this recipe for Mixed Seafood Stew…
We boast that it is the Best Mixed Seafood Stew because:
it’s an old Neapolitan recipe (our family’s authentic recipe).
freshest shellfish, along with calamari to give it “explosive” flavors.
it’s cooked in a “white wine sauce” rather than a tomato-based sauce.
it is made with staple and simple ingredients.
a low-calorie and low-fat dish.
and it cooks in under 30 minutes.
We decided to make our mixed seafood stew with types of shellfish and squid. Feel free to make it with your favorite shellfish.
This recipe was inspired by our brother Danny, who happens to cook just like mom. And, it’s an awesome recipe!
Try it. … and ENJOY!!
Tools to Make Mixed Seafood Stew:
Tap the links below to see the items used to make this recipe.
Large Sauce Pot – is a must for a stew, about 8 or 10-quart size will work.
Large Slotted Spoon – a long, stainless steel slotted spoon is the perfect spoon to use to stir the shellfish. It works great.
Gravy Boat – this is great to have to pour in the excess broth from the pot and to serve it at the table.
Trivet – is a “must-have” to protect your table from hot surfaces, like a pot or casserole dish.
More delicious Seafood Recipes!
- FOR THE BROTH:
- 1/4 cup extra virgin olive oil
- 1 large yellow onion- sliced
- 4 garlic cloves - sliced
- 2 cups chopped or sliced fennel (one fennel bulb)
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. sea salt
- 2 large bay leaves ( fresh or dried)
- 1/2 cup white wine (pinot grigio)
- 1 (8-ounces) bottle of clam juice
- 1/2 cup freshly chopped Italian parsley
- 3 Tbsp. butter
- FOR THE MIXED SEAFOOD:
- 2 dozen (24 clams) littleneck clams
- 1.5 pounds mussels
- 1 pound calamari rings
- 3/4 pound small bay scallops
- 1.5 pounds package of frozen Argentina red shrimp
- FOR SERVING:
- 1 baguette - sliced and toasted
- First, prep and chop all vegetables for this stew. Set them aside.
- Next, prepare the seafood, thaw if frozen, and rinsing all fish separately, and drain in a colander.
- In a large 8-quart saucepot, and on medium heat, pour in the extra virgin olive oil.
- Toss in the onions, garlic, sliced fennel, and crushed red pepper flakes, and sea salt. Sauté for 3 minutes, stirring occasionally.
- Next, add in the clams, calamari rings, and mussels. Cover with a lid and cook for 3 minutes to 5 minutes, stirring occasionally.
- Pour in the white wine. Toss in the bay leaves and COVER with the lid.
- Now, raise the heat to high, and add in the bottle of clam juice. Cover and cook for 2 to 5 minutes, stirring occasionally.
- Then add in the small scallops and shrimp. COVER again. Cook for about 3 to 4 minutes.
- Finally, toss in 1/2 cup freshly chopped Italian parsley and 2 to 3 tablespoons of butter, and stir the seafood mixture to combine.
- Cover with the lid, and lower the heat to medium. Continue to cook the mixed seafood for an additional 10 to 12 minutes. Stirring the seafood, occasionally. All shellfish at this point have opened and released their juices, flavoring the stew. Turn off the heat.
- Transfer the mixed seafood stew into a large deep skillet (about 5-quart). Place the pot over a trivet to protect the table. Serve immediately.
- Optional: serve with sliced crusty bread, for dipping.
- Serves 6 to 8 servings
Keep in mind, the time to prep does not include the time to thaw any frozen fish. It's best to follow the directions on the back of the frozen packages.
Or thaw the seafood under cold running water for a few minutes to help speed it up.
Yield:6 to 8 servings
Serving Size:1 serving
Amount Per Serving: Calories: 415Total Fat: 17.8gSaturated Fat: 5.6gCarbohydrates: 15.4gFiber: 1.7gSugar: 2.5gProtein: 45.2g
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