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–+ servings

Easy Homemade Cioppino One Pot Recipe

This one pot recipe is a hearty and flavorful seafood stew, simmered in a robust broth of white wine, tomatoes, aromatics, and clam juice.
Perfect for a satisfying meal, it combines clams, mussels, and halibut, offering a comforting yet elegant dish that’s easy to prepare in a single pot.
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Total Time 1 hour 30 minutes
Course Soup
Cuisine Italian-American
Servings 4 to 6 people

Equipment

  • Dutch oven

Ingredients
  

  • 1 pound littleneck clams scrubbed
  • 1 1/4 cups dry white wine
  • 4 tablespoons unsalted butter
  • 1 pound mussels scrubbed and debearded
  • 1/4 cup extra-virgin olive oil plus extra for serving
  • 2 large onions chopped fine
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1/8-1/4 teaspoon red pepper flakes adjust to taste
  • 1 28-ounce can whole peeled tomatoes, drained and chopped, with juice reserved
  • 1 8-ounce bottle clam juice
  • 1 1/2 pounds skinless halibut fillet cut into 6 pieces
  • 1/4 cup chopped fresh parsley

Instructions
 

Prepare Shellfish:

  • Bring clams, wine, and butter to boil in a covered Dutch oven over high heat. Steam clams for 5–8 minutes until just opened. Transfer clams to a large bowl as they open.
  • Add mussels to the remaining liquid, cover, and steam over high heat for 2–4 minutes until mussels open. Transfer to the bowl with clams, discarding any unopened shellfish. Strain cooking liquid into the bowl, avoiding grit.

Build the Broth:

  • Wipe the pot clean and heat olive oil over medium heat until shimmering. Add onions, salt, and pepper, stirring frequently, for 7–9 minutes until onions begin to brown. Add water and stir until onions are soft (2–4 minutes).
  • Stir in garlic, bay leaves, oregano, and red pepper flakes, cooking for 1 minute. Add tomatoes with reserved juice and clam juice. Bring to a simmer, cover, and cook on low for 5 minutes.

Poach the Halibut:

  • Submerge halibut pieces in the broth. Cover and simmer gently for 12–15 minutes, until fish is cooked through. Remove halibut with a slotted spoon and cover with foil to keep warm.

Finish the Stew:

  • Stir clams, mussels, and reserved cooking liquid into the broth. Simmer on high heat. Add parsley and season with salt and pepper to taste. Divide halibut among serving bowls and ladle broth with shellfish over the top. Drizzle with olive oil before serving.
Keyword Cioppino with halibut, Easy cioppino recipe, Elegant dinner ideas, One pot fish stew, Simple seafood stew
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