It had humble beginnings as a fisherman's stew, but this gorgeous Cioppino or Italian Seafood Stew is now a showstopper of a main dish. Serve on its own or as part of your Feast of the Seven Fishes. #sponsored

Cioppino – Italian Seafood Stew

This classic Italian seafood stew that is the perfect, showstopping main dish for a Feast of the Seven Fishes. Brimming with a generous variety of clams, mussels, shrimp, and salmon, this hearty stew is meant for congregating over with friends and family.
Cuisine Italian
Author Rebecca Lindamood


  • ¼ cup extra virgin olive oil
  • ¾ teaspoon whole fennel seeds
  • ¾ teaspoon crushed red pepper flakes
  • 4 cloves garlic in their peels, lightly smashed
  • 1 small white onion peeled and diced
  • 2 shallots peeled and diced
  • 2 teaspoons kosher salt
  • 1 1/2 cups DaVinci Chianti
  • ¼ cup tomato paste
  • 2 cans of petite diced tomatoes in juices 14.5 ounce
  • 4 cups fish stock homemade or purchased
  • 2 stems fresh parsley plus extra for serving
  • 2 stems fresh basil plus extra for serving
  • 1 bay leaf
  • 1 pound Littleneck Clams scrubbed
  • 1 pound mussels scrubbed and debeared
  • 1 pound large shrimp 32 count per pound, peeled and deveined
  • 1 ½ pounds fresh boneless skinless salmon filets, cut into 2-inch chunks


  1. Heat the olive oil in a large pot like a braiser over medium heat. Add the crushed red pepper flakes and fennel seeds and toast until fragrant. Add the garlic cloves, onions, shallots, and kosher salt to the pan. Sautee gently, stirring frequently, until the onions are semi-translucent and fragrant, about 4 minutes. Raise the heat to high and pour in the Chianti. Bring to a boil and boil hard for 1 to 2 minutes, or until the wine reduces slightly. Stir in the tomato paste, diced tomatoes and juices, and the fish stock. Drop the fresh herbs and bay leaf into the pot and return the contents of the pot to a boil. Cover the pot, reduce the heat to low, and simmer for about 30 minutes.
  2. At this point, you can remove the soup base from the heat and refrigerate for up to 3 days.
  3. About 30 to 45 minutes before you wish to serve the Cioppino, bring the soup base back to a simmer. Add the clams and mussels to the soup base and stir well. Cover and cook until the clams and mussels start opening. Add the shrimp and fish. Simmer gently until the shrimp and fish are just barely cooked through. Pick out any mussels and clams that did not open and discard. Taste the soup and season, if desired, with more salt and crushed red pepper flakes. Serve with crusty bread for dipping.