1. Home
  2. Recipes
  3. Cioppino with Orange Herbs

Seafood Cioppino with Orange

As seen in: Comforting Soups & Stews: Warm Bowls of Flavor and Goodness

This flavorful Italian-American stew features loads of fresh seafood—clams, mussels, shrimp, and firm white fish—in an herby, savory broth. With layers of flavor from fennel, onions, and tomatoes paired with white wine, it’s a one-pot delight. The optional orange-parsley gremolata gives it an extra citrus kick. Start by steaming the shellfish, then prepare the broth, and finally add seafood to finish cooking. Pair it with grilled bread to soak up all the goodness.
Save to Pinterest Spread the word Email this Create hard copy Skip to Recipe
iamcooker.com
Refreshed on Sun, 23 Mar 2025 21:20:19 GMT
Fresh Seafood Cioppino served in a bowl Save it
Fresh Seafood Cioppino served in a bowl | iamcooker.com

The ultimate comfort food comes from this delicious ocean-inspired tomato stew packed with various seafood treasures. This Bay Area favorite combines soft fish, juicy shrimp, and salty shellfish swimming in an aromatic liquid that captures true maritime essence. Every bite delivers the perfect mix of herbs, wine, and sea flavors, making you feel like you're sitting at San Francisco's bustling Fisherman's Wharf.

I first came across this dish during trips to San Francisco's Italian district, where local fishermen shared their catch and cooking tips with me. It's now become our family's Christmas Eve tradition, with everyone pitching in to clean and prep the seafood together.

Complete Ingredients Breakdown

  • Fresh seafood (1 lb each of clams, mussels, firm white fish, and shrimp): the quality matters for maximum taste
  • Fennel bulb (1 large): gives that signature aromatic foundation
  • Whole canned tomatoes (28 oz): try to get San Marzano for their natural sweetness
  • Dry white wine (1¼ cups): pick something you'd happily drink, not the cheap stuff
  • Seafood stock (1¼ cups): try making your own, but good store options work too
  • Fresh garlic (2 cloves): adds richness to the flavor base

Crafting Your Delightful Cioppino

Step 1: Preparing The Base
Start with olive oil heated in a big Dutch oven on medium. Toss in chopped onions and fennel with a bit of salt, letting them cook till they're soft and smell amazing - about 8-10 minutes. Then add your chopped garlic and roasted peppers, giving them just enough time to release their scent.
Step 2: Building The Broth
Add your white wine and scrape those tasty brown bits from the pot bottom - they're packed with flavor. Wait until the wine cooks down halfway before dumping in your hand-squashed tomatoes and stock. Let everything bubble gently, allowing flavors to mix while the liquid thickens up.
Step 3: Preparing The Seafood
As your broth cooks, rinse all shellfish under cold water. Cook clams and mussels on their own until their shells just crack open, and save that flavorful cooking water. Cut your fish into even chunks and make sure your shrimp are cleaned properly.
Step 4: The Final Assembly
First put in your white fish pieces and shrimp since they need just a short cooking time. When they're almost done, toss in your pre-cooked shellfish to warm up. Don't overdo it - each seafood type should keep its own special feel.
Step 5: Serving Your Stew
Pour into warmed bowls, making sure everyone gets plenty of each seafood kind. Serve right away alongside toasted sourdough bread for soaking up all that tasty broth.
Easy Cioppino with Parsley and Olive Gremolata Save it
Easy Cioppino with Parsley and Olive Gremolata | iamcooker.com

My Italian grandma always told me the key to amazing cioppino is when you add each ingredient. "Give each fish the right attention," she'd remind me, "and your dish will turn out wonderful."

Smart Seafood Picking

Always go for the freshest catch you can find - it should smell clean like the ocean, never fishy. Try mixing different textures and tastes for an interesting stew. Buy only from sellers you trust.

Tasty Broth Secrets

Your liquid should taste full but not too heavy, with tomato, wine and sea flavors working together. If it tastes too sour, just add a tiny bit of sugar. If it seems watery, let it simmer longer before adding your seafood.

Keeping It Fresh

While it's best eaten right away, you can make the broth a day early. Keep your seafood separate and mix everything just before you eat. Any leftover broth works great as a starter for other fish dishes.

Yummy Cioppino with Parsley and Olive Gremolata Save it
Yummy Cioppino with Parsley and Olive Gremolata | iamcooker.com

I've learned over many years of making cioppino that taking your time with the broth and treating each seafood type right makes all the difference. Whenever I bring this stew to the table, watching friends soak up that fragrant liquid with crusty bread reminds me why this classic dish never goes out of style.

Common Questions

→ How do I clean clams and mussels?
Rinse them under running water, scrub the shells, and remove any stringy bits from the mussels. Toss any that are cracked or already open.
→ Can this be prepared in advance?
The broth can be made ahead of time, but for the best texture, mix in the seafood just before serving.
→ Which white wine works best?
Pick a dry variety you like to drink, such as Sauvignon Blanc or Pinot Grigio. Avoid anything sweet.
→ Is frozen seafood okay?
It’s fine, but fresh is better. Make sure frozen seafood is fully thawed and dried off before cooking.
→ What can I use instead of seafood stock?
You can swap it with fish stock or clam juice. If needed, chicken stock with a bit of clam juice will also work.

Cioppino with Orange Herbs

A comforting and aromatic stew made with fresh fish, shellfish, and a zesty orange and parsley garnish, all in a tomato-based broth.

Preparation
30 Mins
Cooking Duration
45 Mins
Complete Duration
75 Mins
By: sofia


Complexity: Advanced

Origin: Italian-American

Output: 6 Portions

Diet Types: Reduced Carbohydrate, No Gluten, No Dairy Products

What You'll Need

→ Parsley-Olive Sprinkle (Optional)

01 2 tablespoons olive oil (extra-virgin preferred)
02 1 clove garlic, peeled and chopped roughly
03 1/2 teaspoon red chili flakes (optional)
04 1/2 bunch parsley (about 2 ounces), lightly chopped
05 Zest from 1 orange
06 1/2 teaspoon kosher salt
07 1/2 cup pitted mixed olives

→ Seafood

08 1 pound peeled and deveined large shrimp
09 1 pound skinless firm white fish (like cod or halibut), cut into 1-inch chunks
10 1 pound mussels, cleaned and debearded
11 1 pound carefully scrubbed clams

→ Base for the Stew

12 1 28-ounce can of whole tomatoes
13 2 teaspoons dried thyme
14 2 cups diced fennel (from a large bulb, ½-inch cuts)
15 1 large onion, diced into ½-inch bits (makes about 2 cups)
16 1/4 cup olive oil (extra-virgin)
17 2 teaspoons dried oregano
18 1 12-ounce jar of roasted red peppers, drained and chopped coarsely
19 1 1/4 cup seafood stock
20 2 cloves garlic, minced finely
21 1 1/4 cup dry white wine
22 Add kosher salt as needed

→ Serving Suggestions

23 Sourdough bread, toasted (optional)

Preparation Steps

01 Step

Toss garlic, orange zest, olives, parsley, chili flakes (if you like some heat), and salt into a food processor. Pulse until chunky. Drizzle olive oil in and give it another quick spin. Let it sit at room temperature while the seafood dish cooks.

02 Step

Boil 2 cups of water in a pot with a steamer basket. Lower heat, cover, and steam mussels and clams just until they open (5-8 minutes). Scoop out the opened ones into a bowl, throw away any that stayed shut, and save the liquid from the pot (it'll be around 2 cups).

03 Step

In a big pot, warm up olive oil over medium heat. Stir in the onion, fennel, and a pinch of salt. Keep stirring until the onion turns soft and clear, about 8 to 10 minutes. Add in thyme, oregano, garlic, and the roasted red peppers. Stir again until it smells great and the veggies feel dry.

04 Step

Pour in white wine and scrape up anything sticking to the bottom of the pot. Let it bubble for 5 minutes. Crush the tomatoes with your hands and toss them in along with their juice. Add in the seafood stock and the saved steaming liquid. Let it gently boil without a lid for 20 minutes. Add salt to taste.

05 Step

Move on to the seafood! Drop in the whitefish and shrimp, let it simmer, then cover. Cook for 2-3 minutes, just until the fish is cooked through and shrimp turn pink and curl up.

06 Step

Take the pot off the heat, mix in the mussels and clams that you set aside. Adjust the flavors if needed. Dish it out right away, adding the parsley-olive topping if you want.

Additional Tips

  1. The parsley and orange topping isn't necessary but adds a pop of fresh citrus.
  2. Stick with the freshest seafood you can get. Crab or lobster would also be delicious.
  3. Cod or halibut can be swapped for any firm white fish you have.

Required Equipment

  • Big pot (like a Dutch oven)
  • Pot with a steaming basket
  • Food processor
  • A sturdy wooden spoon

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Includes shellfish in the dish
  • Contains ingredients from fish

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 243.4
  • Fat Content: 11.1 g
  • Carbohydrates: 11 g
  • Protein Content: 20.3 g