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Easy Cioppino

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • 1 tbsp olive oil
  • 1 Fennel Bulb sliced
  • 4 Garlic Cloves minced
  • 2 Roma Tomatoes diced
  • 2 tbsp tomato paste
  • 1/2 lb shrimp shells and tails removed
  • 1 Cod Filet, fresh or frozen (thawed) 1 inch cubes
  • 1 tsp Oregano
  • 1 bay leaf
  • 1 tsp Salt
  • 1/2 tsp Red Pepper Flakes
  • 1/2 Cup Pinot Grigio
  • 2 Cups Seafood Stock

Homemade Seafood Stock

  • 2 cups Water
  • 1/2 Onion cut into large pieces with skin
  • 1 Celery Stalk cut into large pieces
  • 1 Garlic Clove smashed
  • Shells and tails of shrimp being used
  • 1 tsp Salt
  • 1 tsp Whole Peppercorns
  • 2 tbsp Fresh herbs you may have - parsley, oregano, basil


  1. In a large pot, drizzle in olive oil and heat over medium heat

  2. Add sliced fennel and saute until soft

  3. Add minced garlic and saute for 1 minute. Do not allow the garlic to burn!

  4. Add tomatoes and spices. Saute for 1 minute and then add tomato paste, stock, and wine.

  5. Bring to a boil, reduce heat to medium-low, and allow to simmer for 25 minutes.

  6. Add fish and shrimp and cover the pot. Allow to cook for just a few minutes, until the seafood is just cooked through.

  7. Serve with bread and wine

Seafood Stock

  1. Add all ingredients to a small pot and simmer for at least 20 minutes

  2. Strain out ingredients and save stock for use in soup/stews. Due to the use of shrimp shells and lack of preservatives it will not last for long.