How long does it take to make Cioppino?

About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.

How many servings does this Cioppino recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Cioppino recipe come from?

It was shared by Cook Primal Gourmet on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Cioppino – 75-Minute Recipe

Name: Cioppino – 75-Minute Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 large shrimp shells; 1 carrot; 1 celery stalk; 0.5 yellow onion; 1 garlic head; 0.25 cup fresh parsley leaves; 2 bay leaves; 1 teaspoon kosher salt; 0.25 teaspoon freshly cracked black pepper; 1.5 quarts water; 3 tablespoon extra virgin olive oil; 0.5 fennel bulb; 0.5 onion; 3 garlic cloves; kosher salt; 0.5 cup white wine; 12 ounce crushed tomatoes; 0.5 teaspoon crushed red chile flakes; 1 quart shrimp stock; 1 pound grouper; 0.5 pound shrimp; 0.5 pound little neck clams; 1 pound fresh mussels; 2 sprigs fresh basil

A hearty Italian‑style seafood stew brimming with shrimp, white fish, clams, mussels, and aromatic vegetables. The broth is built from a homemade shrimp stock and finished with tomatoes, white wine, and fresh herbs for a rich, comforting bowl.

Recipe by Cook Primal Gourmet· Structured by ReelsMeals

From: Facebook(view original)

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Prep Time

30 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 4 servings.

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Dinner Seafood Soup Italian

Ingredients

8 large shrimp shells
1 carrot
1 celery stalk
0.5 yellow onion
1 garlic head
1/4 cup fresh parsley leaves
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 1/2 quarts water
3 tablespoon extra virgin olive oil
0.5 fennel bulb
0.5 onion
3 garlic cloves
kosher salt
1/2 cup white wine
12 ounce crushed tomatoes
1/2 teaspoon crushed red chile flakes
1 quart shrimp stock
1 pound grouper
1/2 pound shrimp
1/2 pound little neck clams
1 pound fresh mussels
2 sprigs fresh basil

Instructions

1
In a small saucepan combine the shrimp shells, carrot, celery, onion, garlic, parsley, bay leaves, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Add 1.5 quarts filtered water (or enough to cover) and bring to a simmer over high heat.
2
Reduce heat to medium‑low, partially cover, and simmer until the liquid reduces by about one‑quarter, 12–15 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
3
Strain the stock through a fine‑mesh sieve into a bowl or large jar, pressing the solids to extract as much liquid as possible. Let the stock cool, then cover and refrigerate (up to 5 days) or freeze (up to 6 months).
4
While the stock cools, scrub the mussels under cold water, removing any beards and discarding cracked shells. Place the clams in a bowl of cold water, add 1 teaspoon salt, and let sit for at least 10 minutes to purge sand. Discard any clams that remain open.
5
Preheat a large sauté pan or Dutch oven over medium heat. Add 3 tablespoons olive oil and heat until shimmering.
6
Add the diced fennel and onion, season with a pinch of salt, and cook, stirring, until softened and translucent, about 8 minutes.
7
Stir in the chopped garlic and cook for 1 minute more.
8
If using, pour in ½ cup white wine and simmer until reduced by half, about 3–4 minutes.
9
Add the crushed tomatoes and continue cooking, stirring occasionally, until the mixture reduces by roughly one‑quarter, about 6 minutes.
10
Stir in the prepared shrimp stock and ½ teaspoon crushed red chile flakes. Adjust seasoning with salt and pepper to taste.
11
Bring the broth to a gentle simmer. Add the cubed grouper first, followed by the shrimp, clams, and mussels. Sprinkle the fresh basil leaves over the top.
12
Cover the pot, reduce heat to medium‑low, and cook until the fish is opaque and the shellfish have opened, about 8 minutes. Discard any clams or mussels that remain closed.
13
Ladle the cioppino into individual serving bowls, garnish with reserved fennel fronds, and drizzle with a little extra olive oil. Serve hot with crusty bread, pasta, or rice.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Strain the shrimp stock promptly

After simmering the shells and aromatics for 12–15 minutes, strain the stock and press solids to extract maximum liquid.

Purge clams before cooking

Soak clams in cold water with 1 teaspoon salt for at least 10 minutes to remove sand, then discard any that stay open.

Add the fish in order

Place the cubed grouper in the broth first, then add shrimp, clams, and mussels.

Reduce the tomato base before stock

Cook the crushed tomatoes until the mixture reduces by about one‑quarter (≈6 minutes) before stirring in the shrimp stock.

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