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Orange Gremolata Seafood Stew

Featured in Dinner Winners Every Time.

This brilliant seafood stew brings together mussels, clams, shrimp, and white fish in a delicious tomato base. It’s loaded with fennel, onions, sweet peppers, and fresh herbs, enhanced by white wine for richness. Add the zesty touch of orange-parsley gremolata for a flavorful topping. The process is simple: steam shellfish, prepare the base, and cook the fish gently. Sop up the broth with grilled bread—it’s too good to waste!
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Updated on Thu, 27 Mar 2025 22:27:07 GMT
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This 2 Ingredient Cottage Cheese Flatbread | cookwithtaste.com

The ultimate comfort dish combines ocean treasures in a deep, flavorful tomato broth. This Bay Area favorite blends delicate fish, juicy shrimp and salty shellfish in a wine-infused liquid that captures pure maritime essence. Every bite delivers a wonderful mix of herbs and sea flavors that'll make you feel like you're dining at Fisherman's Wharf itself.

I first tried this while wandering through San Francisco's Italian district, where local fishermen would talk about their catches and share cooking tips. These days it's our Christmas Eve tradition, with the whole family pitching in to handle the seafood prep.

Key Ingredients Breakdown

  • Fresh seafood (1 lb each of clams, mussels, firm white fish, and shrimp): only use the freshest stuff for maximum taste
  • Fennel bulb (1 large): gives that signature aroma base
  • Whole canned tomatoes (28 oz): try to get San Marzano for their natural sweetness
  • Dry white wine (1¼ cups): pick something you'd actually drink, skip the cheap cooking stuff
  • Seafood stock (1¼ cups): homemade works best but good store brands are fine too
  • Fresh garlic (2 cloves): adds essential flavor to the base

Crafting Your Tasty Cioppino

Step 1: The Flavor Foundation
Start by warming olive oil in a big Dutch oven over medium heat. Toss in your chopped onions and fennel with some salt, and cook them until soft and smelling good. Don't rush this part - it'll take about 8-10 minutes. Drop in your chopped garlic and roasted peppers and let their smells fill the kitchen.
Step 2: Making Magic Broth
Add your white wine and scrape those tasty brown bits from the pot bottom - that's where flavor lives! Let the wine cook down halfway before dumping in your hand-squished tomatoes and stock. Let everything bubble gently, getting thicker and more intense.
Step 3: Getting Seafood Ready
While that's happening, wash your shellfish really well under cold water. Cook clams and mussels on their own until they barely open, and save that liquid they release. Cut your fish into same-size chunks and make sure your shrimp are all cleaned up.
Step 4: Putting It All Together
First add your white fish and shrimp since they need just a little cooking time. When they're almost done, toss in your pre-cooked shellfish just to warm them. Remember not to overcook - you want each seafood type to keep its special texture.
Step 5: Time To Eat
Spoon into warmed bowls, making sure everyone gets some of each seafood type. Enjoy right away with grilled sourdough bread for soaking up all that amazing broth.
Easy Cioppino with Parsley and Olive Gremolata Pin it
Easy Cioppino with Parsley and Olive Gremolata | cookwithtaste.com

My nonna always told me the trick to amazing cioppino is when you add each ingredient. "Give each fish the right attention," she'd remind me, "and it'll make your dish shine."

Smart Seafood Picking

Go for the freshest catch you can find - it should smell like clean ocean water, not fishy. Mix up different textures and tastes for the most interesting stew. Always buy from someone you trust.

Balancing Your Broth

Your broth should taste rich without being heavy, blending tomato, wine and seafood flavors perfectly. If it tastes too tangy, a tiny bit of sugar helps. Seems watery? Just let it simmer longer before adding your seafood.

Keeping It Fresh

This tastes best right after cooking, but you can make the broth a day early. Keep your seafood separate until you're ready to serve. Leftover broth works great as a starter for other fish dishes.

Yummy Cioppino with Parsley and Olive Gremolata Pin it
Yummy Cioppino with Parsley and Olive Gremolata | cookwithtaste.com

I've been making cioppino for years now, and I've found that taking your time with the broth and treating each seafood right makes all the difference. Whenever I bring this to the table, watching friends dunk bread into that fragrant liquid reminds me why this dish has stayed popular for so long.

Frequently Asked Questions

→ How do I prep mussels and clams?
Give the shells a good scrub under cold water and pull off mussel beards. Toss any that are cracked or won’t close.
→ Can I make this in advance?
You can cook the broth base ahead of time. Just wait to add the seafood until right before serving to keep it tender and juicy.
→ Which white wine works best?
Go for a dry option like Pinot Grigio or Sauvignon Blanc. Use something you like to drink, but skip sweet varieties.
→ Will frozen seafood work?
Yep! Fresh is better, but frozen works fine. Thaw all the way and pat it dry first to avoid extra liquid.
→ What can I swap for seafood stock?
Fish stock or clam juice are great substitutes. If needed, mix chicken stock with a bit of clam juice for a similar flavor.

Orange Gremolata Seafood Stew

A cozy Italian seafood dish full of shellfish and fish in a fragrant broth made with tomatoes, wine, and herbs, finished with a vibrant citrusy topping.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Milly

Category: Main Dishes

Difficulty: Difficult

Cuisine: Italian-American

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Optional Gremolata

01 Chop half a bunch of parsley (about 2 ounces)
02 Grate the orange peel from one orange
03 1/2 cup pitted olives, any mixture works
04 1 garlic clove, roughly chopped
05 A half teaspoon of kosher salt
06 Optional: A pinch of red pepper flakes (1/2 teaspoon)
07 2 tablespoons of good-quality olive oil

→ Seafood

08 Scrub and rinse 1 pound of clams thoroughly
09 Clean and remove beards from 1 pound mussels
10 Cut 1 pound of firm white fish (like cod or halibut) into 1-inch cubes
11 Peel and devein 1 pound of large shrimp

→ Stew Base Ingredients

12 1/4 cup extra-virgin olive oil for cooking
13 2 cups of diced onion (½-inch pieces) from 1 large onion
14 2 cups diced fennel (cut into ½-inch dice) from one bulb
15 Mince 2 cloves garlic
16 1 jar (12 ounces) roasted red peppers, drained and roughly cut
17 2 teaspoons each of dried oregano and thyme
18 1 ¼ cup dry white wine of your choice
19 1 big 28-ounce can whole tomatoes, undrained
20 1 ¼ cup of seafood stock
21 A pinch of kosher salt, adjust to your liking

→ Serving

22 Toasted sourdough slices (optional)

Instructions

Step 01

Combine parsley, orange zest, olives, garlic, salt, and red pepper flakes (if desired) in a food processor. Pulse until finely chopped. Drizzle in the olive oil and process just until blended. Let it sit out while you work on the main dish.

Step 02

Pour 2 cups of water into a large pot fitted with a steamer basket, then bring to a boil. Lower the heat, then place clams and mussels inside. Cover and steam until they open (about 5–8 minutes). Remove shellfish immediately, discarding any that stay closed. Keep the flavorful steaming liquid (you’ll need around 2 cups).

Step 03

Heat olive oil in a Dutch oven over medium flame. Toss in onions, fennel, and a bit of salt. Stir until onions become soft and transparent (about 8–10 minutes). Then add the garlic, roasted peppers, oregano, and thyme. Let the mixture cook until the garlic smells nice, and the veggies aren't watery anymore.

Step 04

Pour in white wine and use a spoon to scrape up any stuck bits from the pot. Turn up the heat to get it bubbling, then give it 5 minutes to reduce. Add the canned tomatoes, breaking them up as they go in, along with their juices. Combine with seafood stock and the reserved shellfish liquid. Keep it on a gentle simmer, uncovered, for about 20 minutes. Season with salt as needed.

Step 05

Gently place shrimp and whitefish into your pot. Let things come back to a simmer, cover it up, and cook for around 2–3 minutes until the shrimp turn pink and curl, and the fish flakes easily.

Step 06

Turn off the heat and toss the steamed clams and mussels into the pot. Check your flavors and make any adjustments. Spoon into bowls, adding gremolata on top if you'd like.

Notes

  1. The parsley and orange topping is optional but gives a bright citrus kick that pairs perfectly
  2. Always go for the freshest seafood available - extra crab or lobster would be delicious too
  3. You can swap any firm white fish for the halibut or cod mentioned

Tools You'll Need

  • Heavy-duty pot (Dutch oven) or a large 8-quart stockpot
  • Big pot with a steamer insert
  • A food processor for quick chopping
  • Sturdy wooden spoon for stirring

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shellfish
  • Fish-based dish

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 243.4
  • Total Fat: 11.1 g
  • Total Carbohydrate: 11 g
  • Protein: 20.3 g