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A bowl of Pacific Northwest Cioppino seafood stew with shrimp, mussels, and fish in a tomato broth, garnished with herbs, sits on a wooden board next to a striped towel and a pot of stew.
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5 from 3 votes

Cioppino Recipe (Pacific Northwest Style)

This Cioppino recipe combines mussels, shrimp, and cod in a rich tomato broth. It's inspired by the iconic Pike Place Market in Seattle.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Reed Dunn

Ingredients

  • 2 pounds mussels
  • ½ pound shrimp peeled and deveined
  • ½ pound cod or other white fish
  • 1 large onion
  • 1 shallot
  • 3 cloves garlic
  • 1 red bell pepper
  • 1 fennel bulb
  • 28 ounces canned crushed tomatoes
  • 6 ounces canned tomato paste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes optional
  • 1 bay leaf
  • 4 cups vegetable stock
  • 8 ounces clam juice
  • 2 tablespoons olive oil

Instructions

  • Prepare vegetables by dicing onion, shallot and red pepper. Cut fennel bulb into half-moon slivers, and fine dice garlic.
  • Once vegetables are prepared, add 2 tablespoons olive oil to a dutch oven over medium-high heat. Add in diced onion and shallot, stirring to cook for about 5 minutes, until soft and translucent.
  • Stir in diced red bell pepper and cook for another 3 minutes or so, careful not to burn vegetables. Toss in minced garlic and fennel bulb slivers, and cook for another 1-2 minutes.
  • Add in 4 cups vegetable broth, clam juice and crushed tomatoes. Once the broth begins to boil, add in bay leaf, parsley, oregano, red pepper flakes (optional), salt and pepper.
  • Reduce heat to medium-low to simmer, and stir in tomato paste. Let simmer for about 20 minutes. While broth is simmering, prepare seafood.
  • Clean mussels, removing beards and rinsing thoroughly, discarding any ones with cracked shells. Peel and devein shrimp, if needed, leaving tails on (optional). Cut cod into chunks about the same size as shrimp, or approximately 1-inch cubes.
  • Once broth has been prepared, return heat to medium-high and add in mussels. Put a lid on the pot to allow steam to help mussels open up. This should take about 7-10 minutes.
  • After mussels have opened, remove lid and add cod chunks and shrimp, stirring to combine. Cook for about 5 minutes, until cod is cooked through.
  • Serve.