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overhead close up photo of cioppino in a dutch oven


Katerina | Diethood
A medley of clams, mussels, shrimp, and cod balance beautifully with a savory tomato and seafood broth delicately flavored with fennel and shallot.
Servings : 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 tablespoons avocado oil, or olive oil
  • 1 fennel bulb, thinly sliced
  • 2 shallots, thinly sliced
  • 4 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons tomato paste
  • 1 can (14 ounces) tomatoes, undrained
  • 5 cups low sodium seafood broth, OR chicken broth
  • 1 cup dry white wine
  • 1 bay leaf
  • ½ pound clams, scrubbed (See notes below about using frozen seafood)
  • ½ pound mussels, scrubbed, debearded (you can buy them cleaned and debearded, but still check for the beard before cooking them)
  • ½ pound cod fillet, skin removed, cut into 2-inch dice
  • ½ pound raw shrimp, peeled and deveined
  • ¼ cup chopped fresh parsley
  • crushed red pepper flakes, for garnish, optional
  • Lemon wedges, for serving


  • Heat oil in a 6-quart Dutch oven or stockpot set over medium heat.
  • Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally.
  • Stir in garlic, salt, and black pepper; cook for 2 more minutes.
  • Add tomato paste; stir to combine.
  • Stir in diced tomatoes, seafood or chicken stock, and wine.
  • Add bay leaf; cover and bring to a simmer.
  • Reduce heat to medium-low and continue to simmer covered for 10 minutes.
  • Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams and mussels begin to open.
  • Add the cod; cover and cook for 3 minutes.
  • Add in the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.
  • Remove from heat. Taste soup for salt and pepper; adjust accordingly.
  • Discard any clams and mussels that didn’t open.
  • Remove bay leaf.
  • Garnish with parsley and red pepper flakes.
  • Serve with lemons.


  • Frozen Seafood: If you can't find fresh fish and shellfish, use frozen. I have made this stew with frozen seafood and it's really good! I don't even thaw it out; just add everything to the hot broth and it will cook through in minutes.
  • NET CARBS: 10 g


Serving: 1.5 cups | Calories: 235 kcal | Carbohydrates: 13 g | Protein: 23 g | Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 737 mg | Potassium: 885 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 981 IU | Vitamin C: 23 mg | Calcium: 118 mg | Iron: 3 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Soup
Cuisine: Italian
Keyword: fish stew, healthy stew recipe, seafood cioppino, seafood stew