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Cioppino Seafood Stew Recipe


Cioppino Seafood Stew Ingredients

Who says Bell Buoy isn’t fancy? Let's get our fancy pants on (clean jeans count in my book!) and make an amazing meal with fresh seafood! For those who aren’t familiar with this dish (like my food-loving sister), a Cioppino seafood stew is made with a mix of firm white fish, clams or crab, shrimp, and scallops. Or really, any mix of seafood you love.


Cioppino is often referred to as Cioppino Fisherman's Stew or even Salmon Cioppino. Honestly, the name doesn't matter; it's amazingly delicious, no matter what you call it! The dish is characterized by a rich marinara base and goes well with some dressed-up sourdough bread with butter and cilantro. My recipe features halibut and steamer clams, but feel free to substitute cod and Dungeness crab claws. Just like all of Bell Buoy's recipes, this one is versatile and easy to modify.

Cioppino Seafood Stew Recipe

If you haven’t made a Cioppino seafood stew recipe (yet), or maybe have never heard of it, don’t worry. This secret weapon recipe is super easy to make and will blow the socks off anyone you make it for. Making dinner has never been easier or tasted so good. While this recipe is great on its own, some good buttery/garlicky sourdough bread would make it amazing!


Cioppino Seafood Stew Recipe

- 8 oz Salmon (skin removed)

- 8 oz Halibut

- 8 oz Cooked Prawns

- 8 oz Steamer Clams

- 8 oz Scallops

- 1 jar Dominic’s Cioppino Sauce

- 3-4 Cloves Garlic, diced

- 2-3 Tablespoons butter, room temperature

- Small handful of cilantro, chopped fine

- 1 Sourdough Cannon Ball


For the Garlic Sourdough Bread

1. Slice Cannon Ball into even-sized slices.

2. Combine butter, garlic, and cilantro. Mix well.

3. Spread over one side of sliced sourdough. Set on a foil-lined baking sheet.

4. Broil until crispy.

For Cioppino Seafood Stew

1. Rinse steamer clams in cold water and set aside.

2. Add Cioppino sauce to a large Dutch oven. Heat over medium-high heat until bubbling.

3. While the sauce is warming, cut salmon and halibut into pieces the same size (roughly) as the scallops.

4. Once the sauce is bubbling, add fish pieces and steamer clams to the sauce. Lower heat to low and simmer for 6 minutes or until the steamer clams are fully open.

5. Serve in bowls and top with parsley leaves.


Cioppino Stew



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