When the air is crisp, the lights are twinkling, and the smell of pine and cinnamon fills the house, there’s nothing quite like sitting down to a hot, comforting bowl of seafood stew with your loved ones. This Christmas Eve Cioppino Seafood Stew is a beautiful blend of Italian-American tradition and holiday indulgence. With tender shrimp, mussels, flaky fish, and a rich tomato broth, it’s the kind of dish that gathers everyone around the table and makes the season feel extra special. If you're browsing through christmas menu ideas or just looking for holiday dinner recipes that impress without too much fuss, this is your answer.
Cioppino Seafood Stew
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American, Italian
Large Dutch oven or heavy-bottomed soup pot Essential for building flavor and ensuring even heat distribution.
Chef’s Knife For prepping vegetables and seafood.
Cutting board Preferably one for seafood and another for vegetables to avoid cross-contamination.
Ladle For serving the stew.
Tongs Helpful for placing and removing seafood without breaking it apart.
Fine mesh sieve (optional) For straining the broth if you want a cleaner presentation.
Seafood
- 1 lb large shrimp peeled and deveined
- 1 lb firm white fish such as halibut, cod, or sea bass, cut into 2-inch chunks
- 1 lb mussels cleaned and debearded
- 1/2 lb scallops bay or sea scallops both work
- 1/2 lb calamari rings and tentacles, cleaned
Base and Broth
- 1/4 cup olive oil
- 1 medium yellow onion finely chopped
- 1 fennel bulb thinly sliced
- 4 garlic cloves minced
- 1 tsp red pepper flakes optional, for a little kick
- 1/2 cup dry white wine
- 1 28 oz can whole peeled tomatoes, crushed by hand
- 3 cups seafood stock or fish broth can substitute with chicken stock in a pinch
- 1/4 cup tomato paste
- 1 bay leaf
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Finishing Touches
- Fresh parsley chopped (for garnish)
- Crusty sourdough or baguette for serving
Prep the seafood
Clean the mussels thoroughly, discarding any that don’t close when tapped. Peel and devein the shrimp, and chop the fish into large chunks. Set everything on ice or in the fridge while you start the base.
Sauté the aromatics
In your large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and fennel and cook for about 7 minutes, or until softened and translucent. Stir in garlic and red pepper flakes, cooking for another minute until fragrant.
Deglaze with wine
Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot. This adds complexity and depth to your stew.
Build the broth
Stir in the tomato paste, crushed tomatoes, seafood stock, bay leaf, and oregano. Season with salt and pepper. Let this simmer uncovered for 30 minutes, allowing the flavors to marry and deepen. The result should be a rich, savory broth that smells like comfort and the sea.
Add seafood in stages
Start with the firmest seafood — add the fish chunks and scallops first, letting them cook for 3–4 minutes. Then add the shrimp and calamari, cooking for another 3 minutes. Finally, toss in the mussels, cover the pot, and cook for about 5–7 minutes more, or until the mussels have opened (discard any that remain closed).
Taste and adjust
Taste your broth and adjust the seasoning. Add more salt, pepper, or a splash of white wine if needed. A squeeze of fresh lemon juice right before serving can also brighten things up.
Serve immediately
Ladle the stew into bowls, making sure to distribute the seafood evenly. Sprinkle generously with fresh parsley and serve with slices of toasted sourdough or baguette to mop up the flavorful broth.
Pairings
This stew is robust yet refined, making it ideal for pairing with simple yet bold sides:
- Crusty bread is non-negotiable — something with a chewy texture that can handle being dunked.
- Garlic aioli or lemon butter served on the side brings a silky richness that complements the seafood.
- A bright, lightly dressed arugula salad balances the stew’s richness with peppery freshness.
- Wine pairing: A chilled Sauvignon Blanc, Vermentino, or dry Rosé enhances the seafood without overpowering it.
And of course, if this is part of your Christmas dinner ideas family can share, consider serving it alongside classic dishes like roasted potatoes or green beans with almonds to round out the meal.
FAQs
1. What kind of fish is best for Cioppino?
Use firm, white fish that holds up well to simmering. Halibut, cod, sea bass, and even snapper are all excellent choices.
2. Can I use frozen seafood?
Absolutely. Just make sure it’s thawed completely and patted dry before adding to the pot to avoid watering down the broth.
3. Is there a substitute for mussels or clams?
Yes. If shellfish aren’t your thing or are hard to find, you can simply increase the amount of shrimp and fish. Or, add chunks of lobster tail or crab legs for an extra luxurious touch.
4. Can I make this ahead of time?
You can prepare the broth base up to a day in advance. When ready to serve, heat the broth and add the seafood fresh to avoid overcooking.
5. What can I serve with Cioppino to make it a full holiday meal?
This stew is perfect for holiday food spreads. Serve it with a crisp salad, roasted vegetables, and perhaps a light dessert like panna cotta or a citrus tart to finish.
