Hearty Shrimp & Mussels Stew (Easy One-Pot Seafood Cioppino)

This vibrant and cozy Shrimp & Mussels Stew is inspired by Italian-American cioppino and Provençal seafood soups. Featuring juicy shrimp, tender mussels, and canned tomatoes simmered in garlic, wine, and aromatic herbs—served with crusty bread to mop up every drop.

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 fennel bulb (or bell pepper), thinly sliced
• 3–4 garlic cloves, minced
• ¼ tsp crushed red pepper flakes (optional)
• ¾ cup dry white wine (or seafood stock)
• 1 (28‑oz) can diced tomatoes (with juice)
• 2 cups seafood stock or clam juice
• 1 bay leaf, pinch dried oregano and thyme
• 1 lb mussels, scrubbed & debearded
• 1 lb shrimp, peeled & deveined
• Optional: white fish fillet in chunks (e.g. cod or halibut)
• Salt & pepper to taste
• 2 Tbsp chopped parsley
• Toasted crusty bread (for serving)

Directions

1. Sauté the aromatics:
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, fennel (or bell pepper), and garlic; cook until softened, about 5–7 minutes. Stir in crushed red pepper flakes if using.
3. Deglaze and build broth:
4. Pour in white wine and simmer 2 minutes. Add diced tomatoes, seafood stock (or clam juice), bay leaf, oregano, and thyme. Bring to a simmer and cook 10–15 minutes to meld flavors.
5. Add mussels:
6. Gently place the mussels into the broth. Cover and simmer about 4–5 minutes until most mussels open. Discard any that remain closed.
7. Cook shrimp (and optional fish):
8. Nestle shrimp (and fish chunks, if using) into the broth. Cover and cook 3–5 minutes until shrimp turn pink and opaque. Do not overcook.
9. Finish:
10. Season with salt and pepper to taste. Stir in chopped parsley and drizzle a bit of olive oil if desired.
11. Serve:
12. Ladle stew into bowls. Serve with crusty bread for dipping and scooping.