Seafood & Fennel Cioppino

We have Italian immigrants living in San Francisco to thank for cioppino, a tasty tomato-based seafood stew.
Publish date:
seafood and fennel cioppino in white bowl

Recipe by Alexa Weibel

Start to Finish: 40 minutes

Servings: 4


  • 7 tbsp. olive oil

  • 1 medium bulb fennel, halved lengthwise and thinly sliced, plus 1/3 cup torn fennel fronds

  • 1/2 large white onion, finely chopped

  • 4 cloves garlic, thinly sliced

  • 1 cup white wine

  • 1 can (28 oz.) whole peeled plum tomatoes

  • 1 bottle (8 oz.) clam juice

  • 1/2 tsp. crushed red pepper

  • 1 lb. mussels, scrubbed and debearded

  • 12 oz. cod fillet, cut into 2-inch pieces

  • 2 tbsp. finely chopped fresh flat-leaf parsley


1. In a large pot, heat 3 tbsp. oil over medium. Add the sliced fennel, the onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

2. Stir in the wine. Cook over medium-high heat until almost evaporated, about 5 minutes. Add the tomatoes and their juices, clam juice, and crushed red pepper. Cook, crushing the tomatoes with a spoon, until the mixture thickens, about 10 minutes; season generously.

3. Reduce heat to medium-low. Add the mussels and fish. Simmer, gently stirring occasionally, until the fish is flaky and the mussels open, about 6 minutes. (Discard any mussels that don’t open.)

4. Divide the cioppino among shallow bowls. Drizzle with the remaining 4 tbsp. oil. Top with the parsley and fennel fronds.