Cioppino with Gremolata

Here’s a classic Cioppino with Gremolata—a rich seafood stew with a fresh, zesty finish.

Cioppino (Italian-American Seafood Stew)

Ingredients

For the Cioppino

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 bell pepper, chopped
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 2 cups seafood stock or clam juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp crushed red pepper (optional)
• Salt and black pepper to taste
• 1 lb firm white fish (cod, halibut), cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 lb mussels or clams, cleaned
• ½ lb scallops (optional)
• Fresh parsley for garnish

For the Gremolata

• 2 tbsp finely chopped fresh parsley
• 1 garlic clove, minced
• Zest of 1 lemon

Instructions

1. Prepare the base
   Heat olive oil in a large pot over medium heat. Sauté onion, garlic, celery, and bell pepper until soft (about 5–7 minutes).
2. Add liquids & seasonings
   Stir in crushed tomatoes, white wine, seafood stock, oregano, thyme, and crushed red pepper. Simmer for 20–25 minutes, uncovered, to let flavors blend.
3. Add seafood
   Start with the firm fish chunks. Simmer 5 minutes.
   Add shrimp and scallops, cook 3–4 minutes.
   Add mussels or clams, cover, and cook until shells open (about 5–7 minutes). Discard any unopened shells.
4. Prepare gremolata
   Mix parsley, garlic, and lemon zest in a small bowl.
5. Serve
   Ladle cioppino into bowls and sprinkle with gremolata for a fresh, bright finish. Serve with crusty bread for dipping.

Tips

• Use fresh seafood if possible for best flavor.
• Adjust the spiciness with red pepper flakes.
• Gremolata adds a zesty, aromatic lift—don’t skip it!

If you want, I can also give a simpler weeknight version using fewer seafood types, or a slow-simmered version for deeper flavor.