Cioppino with Parsley and Olive Gremolata

Cioppino with parsley and olive gremolata is a hearty Italian seafood stew featuring clams, mussels, shrimp, and firm white fish in a rich tomato and white wine broth. Aromatic vegetables, roasted red peppers, garlic, and herbs create a flavorful base, while the parsley-olive gremolata adds a fresh, zesty finish. Perfect for dinner parties, weeknight meals, or special occasions, this cioppino pairs beautifully with grilled sourdough bread or pasta. The combination of shellfish and firm fish makes it a protein-packed, Mediterranean-inspired dish with bold flavors and a vibrant presentation.

Ingredients

For the Parsley-Olive Gremolata (Optional)

• ½ bunch parsley (about 2 oz), roughly chopped
• Zest of 1 orange
• ½ cup mixed pitted olives
• 1 garlic clove, peeled and roughly chopped
• ½ tsp kosher salt
• ½ tsp red pepper flakes (optional)
• 2 Tbsp extra-virgin olive oil

For the Cioppino

• 1 lb clams, scrubbed
• 1 lb mussels, debearded and scrubbed
• ¼ cup extra-virgin olive oil
• 1 large onion, diced ½-inch (about 2 cups)
• 1 large fennel bulb, diced ½-inch (about 2 cups)
• Kosher salt, to taste
• 2 garlic cloves, finely minced
• 1 (12-oz) jar roasted red peppers, drained and roughly chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1¼ cup dry white wine
• 1 (28-oz) can whole tomatoes
• 1¼ cup seafood stock
• 1 lb firm white fish (halibut or cod), cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• Grilled sourdough bread, for serving (optional)

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Instructions

Make the Parsley-Olive Gremolata

1. In a food processor, combine parsley, orange zest, olives, garlic, salt, and red pepper flakes (if using). Pulse a few times to combine.
2. Scrape down the sides, add olive oil, and process until a uniformly chunky texture is achieved.
3. Let the gremolata sit at room temperature while preparing the cioppino to allow the flavors to develop.

Steam the Shellfish

4. Fill a stockpot with 2 cups of water and place a steamer basket inside. Bring to a boil, then reduce to a simmer.
5. Steam clams and mussels for 5–8 minutes until they just open. Discard any that do not open. Reserve about 2 cups of the steaming liquid.

Saute the Aromatics

6. In a large Dutch oven, heat olive oil over medium heat until shimmering.
7. Add onion, fennel, and a pinch of salt. Saute 8–10 minutes until onion is soft and translucent.
8. Add garlic, roasted red peppers, oregano, and thyme. Cook until fragrant and most liquid has evaporated.

Deglaze and Build the Soup Base

9. Add white wine and scrape the bottom of the pot to release any stuck vegetables. Bring to a boil, then simmer for 5 minutes.
10. Crush whole tomatoes by hand and add to the pot along with their juices, seafood stock, and reserved steaming liquid. Simmer uncovered for 20 minutes. Adjust salt to taste.

Cook the Fish and Shrimp

11. Add white fish and shrimp to the simmering soup. Cover and cook 2–3 minutes until fish is opaque and shrimp are pink and curled.

Finish the Cioppino

12. Stir in the steamed clams and mussels. Adjust seasoning with salt if needed.
13. Serve immediately, topped with a spoonful of parsley-olive gremolata. Optionally, serve with grilled sourdough bread.

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Why You’ll Love This Recipe

• Rich, flavorful seafood stew with fresh herbs and roasted vegetables.
• Combines shellfish, shrimp, and white fish for a hearty, protein-packed meal.
• Bright parsley-olive gremolata adds freshness and depth.
• Perfect for dinner parties, special occasions, or cozy family meals.

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Tips

• Steam shellfish just until they open to avoid overcooking.
• Reserve the steaming liquid—it adds natural seafood flavor to the broth.
• Use fresh, firm white fish for the best texture.
• Let gremolata sit at room temperature to maximize flavor.

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Variations and Substitutions

• Seafood options: Substitute or add scallops, lobster, or crab meat.
• Vegetables: Add zucchini, cherry tomatoes, or fennel fronds for extra flavor.
• Herb twist: Swap parsley with fresh basil or cilantro for a different aromatic profile.
• Spice adjustment: Increase red pepper flakes for a spicier cioppino.

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FAQs

Can I make this ahead of time?
Prepare the broth and steam shellfish in advance, but add fish and shrimp just before serving to prevent overcooking.

What should I serve with cioppino?
Serve with grilled sourdough bread, garlic toast, or over linguine for a heartier meal.

Can I freeze cioppino?
Freezing seafood is not recommended as it can become rubbery. Freeze only the broth without shellfish and shrimp.

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Serving

Serve hot, topped with gremolata. Pair with crusty bread to soak up the flavorful tomato and wine broth.

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Suggestions

• Garnish with extra fresh parsley or a drizzle of olive oil.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Offer lemon wedges on the side for added brightness.