Easy Cioppino Stew

4.67 from 3 votes

The seafood stew of your dreams, this Easy Cioppino Soup is comfort food in a bowl! This soup is loaded with seafood cooked up simply in a tomato-based broth. It's simple enough to serve on a weeknight and so incredibly delicious! It's, of course, gluten-free, and Paleo and Whole30 friendly.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Servings:

Author: Lexi Davidson

Ingredients

1 tablespoon extra-virgin olive oil
2 chorizo sausages casing removed (optional)
1 onion sliced thin
2 garlic cloves minced
1 6 ounce can tomato paste
1 28 oz. can organic diced tomatoes
2 cups seafood or chicken stock
2 tablespoons lemon juice
1 tablespoon Italian Seasoning
Pinch red pepper flakes
1-½ teaspoons fine sea salt
1/2 lb. fresh fish cod or halibut, cut into 2” pieces
½ lb. fresh bay scallops
1 lb. shrimp peeled and deveined (tails optional)
½ mussels or clams scrubbed
1 tablespoon fresh basil
1 tablespoon fresh parsley
Freshly cracked pepper to taste

Instructions

Heat oil in a large dutch oven (or stock pot) over medium heat. Add chorizo, if using, and cook until no pink remains. Add in onion and garlic, and continue to cook, stirring often, for 5 minutes or until the onions are beginning to soften.
Add in the tomato paste, diced tomato, chicken stock, lemon juice, italian seasoning, pinch of red pepper flakes and salt and bring up to a boil. Once boiling, reduce heat and simmer for 15-20 minutes, until the stew is slightly thickened.
Add in fish, scallops, shrimp and clams, in that order. Cover and cook until fish is opaque and the mussels are opened, about 10 minutes. Discard any mussels that have not opened up.
Gently stir in fresh basil, parsley, black pepper and taste and adjust seasoning.
Serve hot!

Notes

Feel free to swap seafood with what you have on hand.
This recipe was originally published in 2014, and republished with new photographs and streamlined instructions in 2020.

Tips for cleaning seafood:

If you have a fishmonger, it's definitely a great place to start. You can let them know what you plan to make, and they'll make sure you seafood is properly prepped!

For shrimp you want it to be shelled and deveined before use. You can either leave the tail on or off.
Fish should have the skin and any bones removed before using.
Scallops should simply be rinsed under cool water and dried, before use.
Clams or mussels should be thoroughly washed before use. Inspect them to make sure there are no open shells or any mussels with damaged or broken shells. If you find any discard them, it means they probably have died. Then, run water over them in a colander, and scrub off any debris you find on the shells. Most mussels are "debearded" when purchased, but if you find any pesky ones hanging on, you can just yank them off with your finger or a knife.

Nutrition