Make this Cioppino Seafood Stew in your Instant Pot for a simple stew that is bursting with flavor! This seafood stew is rich and loaded with seafood and veggies. It’s very filling with a small serving, while still being light.
To be honest, though, the thing I love most about cooking seafood in the Instant Pot is that my whole house doesn’t smell of fish when I’m done. This is very important to me. So if I can find some way to get the fish smell out of my house, while also making something delicious, you can bet I’m going to do it.
Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew. Though the dish originated with Italian immigrant fishermen in San Francisco, my favorite version is served on the opposite coast at Portofino, a charming bayside restaurant in Longboat Key, FL, where we celebrate my dad’s December birthday every year.
When we were there over the holidays, the chef was nice enough to share his recipe with me. This is my simplified version. To save time, I cut back on the variety of seafood called for (crab, lobster, and mussels would all make wonderful additions). Serve it with garlic bread, focaccia, or a baguette for sopping up the broth — and don’t forget a second bowl for shells and plenty of napkins.
Cioppino Seafood Stew
Prep Time: 10 minutes
Cook Time: 10 minutes
NPR: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 241kcal
Ingredients
For the Stew Base:
- 2 teaspoons fennel seeds toasted and ground
- 1 teaspoon Dried Oregano
- 2 teaspoons Salt
- 1 teaspoon Red Pepper Flakes
- 1 cup white wine or broth
- 2 Bay Leaves
- 1 tablespoon Tomato Paste
- 2 tablespoons Minced Garlic
- 1/4 cup Vegetable Oil
- 14.5 ounces Canned Fire Roasted Tomatoes
- 1 cup onion diced
- 1 cup carrots chopped, or 1 cup chopped bell pepper
- 1 cup water
For Finishing:
- 1-2 tablespoons fresh lemon juice
- 4 cups mixed seafood such as fish chunks, shrimp, bay scallops, mussels and calamari rings
For serving
- toasted, crusty bread
Instructions
- First, For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
- Second, Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
- Next, Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
- Serve with crusty bread to mop up all the delicious, savory broth you’ve just created.
Notes
- You can use stock or water instead of the wine
- For Macros, I used bell pepper instead of carrots, and shrimp for the seafood. Please calculate your own depending on what you put in
- You CAN cook seafood in the Instant Pot!
- Yes, this can be reheated the next day. Heat over low heat on the stovetop.
- IF you have the time, make it ahead the day you want to serve this dish for an intense marrying of flavor.
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