Italian seafood stew

Brodetto di pesce (seafood in broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic.

Developed in San Francisco to celebrate the selection of fresh, local fish, this vibrant and hearty stew has Italian-American influences and big-time flavor.

If you’re craving a dish that combines bold flavors with fresh seafood, The Spicy Seafood Stew is your answer. This stew is a vibrant, flavor-packed meal that showcases a medley of seafood simmered in a spicy, aromatic broth. It’s the perfect choice for those who love a bit of heat and a lot of taste in their meals. Whether you're warming up on a chilly evening or impressing guests at a dinner party, this stew is sure to be a hit. Imagine the enticing aroma of a stew simmering away on the…

Cioppino combines a delicious variety of seafood in a rich, tomato-based broth. Every spoonful is bursting with fantastic flavors from the ocean!

This Spanish fish stew with potatoes is a one-pan recipe packed with Mediterranean flavours that's satisfying, nutritious and easy to make.

Italian Cioppino Seafood Stew stuffed with shell fish in a savory wine and tomato broth with plenty of crusty bread for dipping.

A regional dish of both Italian and Balkan communities along the Adriatic coast they share, this fish stew features meaty cubes of white fish simmered gently in a fragrant garlic and white wine tomato broth and is best served, of course, with crusty bread.

This Cioppino recipe is a seafood stew loaded with clams, mussels, shrimp and halibut made by Italian-Americans in San Francisco.

This shortcut cioppino recipe is one of the easiest and most delicious soups you can make. It looks fancy, but this recipe uses pantry ingredients and fresh or frozen seafood to make this amazing seafood soup.

Riffs on caldeirada, a fish stew beloved in Portugal, are perennially popular across seafood-loving New England. This hearty Portuguese seafood stew recipe is adapted from one in Brooke Dojny’s The New England Cookbook (Harvard Common Press, 1999), which tours the region in 350 dishes.