Cioppino (Seafood Stew) with Mashed Potatoes


Unfortunately, my memory is a bit blurry of my first experience eating this delicious seafood stew, but I remember it being AMAZING.

I think I was, like, eight. My mom ordered it at a seafood restaurant, but I ended up eating the majority of it. I may have been little, but I knew what I liked.

Fast forward to college. It was my very special boyfriend's birthday (now husband) and I wanted to make him something amazing for dinner. 


You guys, let me just tell you something about Cioppino, it is this explosion of deep, complex, flavors punctuated by stewed tomatoes, bell pepper and fresh parsley. It is one of those feel-good meals that leave you smiling after you've licked your bowl clean (or asking for seconds if you're anything like me!).

Ooh! and it's so easy to prepare! Making it the perfect casual weeknight meal or fancy dinner party dish.

So where did Cioppino come from?

Cioppino is a fish stew originating from San Francisco. Traditionally made from the catch of the day, fish typically includes Dungeness crab, shrimp, scallops, squid, mussels, and fish sourced from the Pacific Ocean. Stewed in a pot of fresh tomatoes (or, in my case, canned) and delicious white wine (totally necessary!!), it is traditionally served with a nice, big crusty sourdough baguette.

So, about the bread...

Being the rebel that I am, I eat this stew with mashed potatoes. Yep, good old white mashed potatoes. The potatoes just soak up and absorb all the delicious flavors of the stew while also giving it an extra level of creaminess without actually trying.

Well, the boyfriend must have liked this seafood stew enough because, not too many years later, he did ask me to marry him...

and commit to my cooking forever.

I cooked this amazing stew in my brand new Revol ceramic Dutch oven. A lovely, creamy off-white color, this multi-functional, must-have piece of bakeware is easy to cook with and beautiful sitting in the center of my dining room table.

This cocotte can be used in every heat source- electric, induction, microwave, oven AND can even go in the freezer and dishwasher. Super easy which I need, since I usually have a million things flying through my brain at one time.

Let's not forget the best part about all of Revol's ceramic Dutch ovens: they are all made from natural material so they do not contain any heavy metals or toxins making them 100% food safe. As a mom to a little guy, that's a big deal.

Product facts aside, I love my beautiful ceramic Dutch oven.

Now I just need one in every size...

Cioppino (fish-stew)

Prep Time: 20 minutes / Cook Time: 55 minutes / Total Time: 1 hour 15 minutes
Yield: 6 servings


2 tablespoons olive oil
1 large onion, chopped
6 large cloves of garlic, chopped
3 shallots, chopped
1 teaspoon dried oregano
1 teaspoon dry red pepper flakes
salt + pepper
1 teaspoon dried parsley
2 red bell peppers, chopped
1/3 cup tomato paste
1 (28 oz.) can whole plum tomatoes, roughly chopped, juices reserved
2 cups white wine
1 bay leaf
1 cup clam juice or fish broth
1 cup chicken broth
1 1/2 pounds assorted firm-fleshed fish such as halibut or salmon cut into 2-inch chunks
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/2 pound calamari
1 pound mussels, scrubbed, debearded
1 pound clams, scrubbed
Fresh parsley, chopped


  1. In a large pot over medium heat, heat oil until translucent. Add the onion, shallots and a pinch of salt and sauté until onions are starting to soften and turn translucent, approximately 5 minutes. Stir in the garlic and sauté for an additional minute or so. Add the dried oregano, red pepper flakes, dash of salt and pepper, and dried parsley. Mix well.

  2. Add bell peppers, tomato paste and chopped canned tomatoes with juice to the onion mixture and stir. Add bay leaf. Turn heat to high and add white wine and boil until reduced by half, approximately 5 minutes. Add clam juice/fish stock and chicken broth and stir. Bring to a boil, reduce heat to low and simmer, covered, for approximately 30 minutes.

  3. Add the clams and mussels to the pot, cover, and cook until the clams and mussels begin to open, approximately 5 minutes. Add the fish, shrimp, sea scallops, and calamari and continue to cook for an additional 5-10 minutes (discard any clams and mussels that do not open).

  4. Season the stew with salt and pepper, if needed. Serve hot with a big scoop of mashed potatoes (my fav!) or fresh bread.


This post was sponsored by Revol. All thoughts and opinions are my own.

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