Cioppino with Cod, Mussels & Shrimp

Lunch / Dinner

Cioppino with Cod, Mussels & Shrimp

Whether it’s from the Mediterranean Sea, the San Francisco Bay, or a grocery store near you, cioppino is all about the seafood.

Although cioppino [chuh-PEE-noh] is actually from San Francisco — not the Mediterranean — it’s loaded with the Italian influence of the immigrants that first created it. This rendition becomes even more Italian than usual with the addition of fennel and the extra heat from red pepper flakes.

Since fish and shellfish are plentiful around both the bay and the sea, it’s no surprise that they’re the highlights of this stew. You don’t have to have access to the catch of the day for this recipe, though — it calls for mussels, cod, and shrimp, which you’ll be able to get even if you’re landlocked. Cook the seafood along with potatoes in a tomatoey wine sauce to form the stew. Then serve it with Lemon-Parsley Crostini, and don’t be shy to dip!


8 servings

Total Time

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Test Kitchen Tip

Before cooking, discard mussels with cracked shells, as well as any open ones that don’t close when tapped. Pull off the beards using pliers or your fingers, and scrub off sand.


Heat oil in a large Dutch oven or pot over medium. Add sliced fennel and cook until it begins to caramelize, 10 minutes. Stir in garlic, anchovy paste, thyme, and pepper flakes; season with salt and black pepper. Cook mixture 1 minute.

Deglaze Dutch oven with wine and cook 1 minute. Add broth, tomato purée, and potatoes. Cover stew and bring to a boil; reduce heat to medium-low. Cook until potatoes are partially cooked through, 1015 minutes; reduce heat to low.

Season cod and shrimp with salt and black pepper.

Gently stir cod and mussels into stew, cover, and cook 5 minutes; discard any mussels that do not open. Gently stir shrimp into stew, cover, and cook until firm and cooked through, 34 minutes. Garnish stew with fennel fronds and serve with lemon.


Cook the fennel to reduce its volume and develop delicious caramelized flavor.


So the cod cooks in the same time as the mussels and is easy to eat, cut it into 1-inch pieces.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 332

% Daily Value*

Total Fat 9g 13%

Saturated Fat 2g 10%

Cholesterol 93mg 31%

Sodium 710mg 29%

Carbs 23g 7%

Fiber 4g 16%

Protein 26g

*Percent Daily Values are based on a 2,000 calorie diet.

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