Home » Recipes » Single Serving Dinners » Easy Cioppino For One

Easy Cioppino For One

Cioppino is a spectacular tomato based fish stew filled with seafood, tomatoes, onions, and garlic. It's a delicious and hearty meal that cooks in just 15 minutes!

a blue bowl filled with fish stew on a silver tray next to tomatoes, garlic cloves, and an onion.

Cioppino is an Italian American seafood stew traditionally made with the "catch of the day", then combined with fresh tomatoes in a delicious sauce.

Why I Love This Recipe

  • For this single serving cioppino, I chose to keep the recipe very simple and made it with ingredients that are easy to find. Usually cioppino takes a long time to cook, but with our recipe, the fish stew cooks in just 15 minutes.
  • Feel free to customize your cioppino. I use shrimp and cod, but you might like to use a different type of firm white fish. Also consider adding oysters, scallops, or mussels to your version.
  • This cioppino recipe is ideal if you're on a low sodium, low carb, gluten-free, or dairy-free diet.
  • It's the perfect amount for one or two people.

Ingredients

seafood, olive oil, onions, tomatoes, seasonings and water on a brown cutting board in a kitchen

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

Get weekly Cooking for One newsletter
  • Olive oil: I use extra virgin olive oil in this cioppino recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this seafood stew, definitely don't leave them out.
  • Tomatoes: I use 1 to 2 medium-sized Roma tomatoes which weigh about 3-ounces total. Feel free to use another type of tomato, if preferred.
  • Seasonings: Italian seasoning, smoked paprika, and black pepper add tremendous flavor to the stew.
  • Salt: I use a small amount of kosher salt in my cioppino recipe. Be sure to taste the soup and add more if necessary. If you use broth instead of water, you might not need to add any extra salt because the broth is already salted.
  • Water: Feel free to use seafood, vegetable, or chicken broth instead.
  • Fish: This recipe calls for using 3-ounces of cod. Feel free to use tilapia, catfish, or another white fish.
  • Shrimp: Use 3 to 4 medium-sized shrimp. Always feel free to add more shrimp if you'd like.

How To Make This Recipe

  1. In a 2-quart saucepan set over medium-high heat, heat the olive oil. Add the chopped onions and cook for about 2 minutes, stirring frequently until softened. Add the garlic and cook for 1 minute more.
  2. Add the chopped tomatoes, Italian seasoning, and paprika, and cook for 1 minute, stirring constantly.
  3. Pour in the water and bring to a simmer. Reduce heat to low. Maintain a simmer and cook for 5 minutes.
  4. Add the cod and shrimp. Return to a simmer. Cook for 3 minutes, or until the seafood is completely cooked. Season with salt and black pepper.
four pictures showing how to make cioppino with onions, tomatoes, broth and seafood.

Expert Tips

  • Traditional cioppino calls for using dry white or red wine in the broth. I've chosen to keep this cioppino recipe simple and leave it out. If you'd like to use wine, add 1/4 cup of dry red or white wine to the pot after the onions and garlic have cooked and before adding the tomatoes. Cook, stirring frequently until the wine has reduced by half.
  • Feel free to use different types of fish. Consider adding scallops, clams, or mussels to your version.
  • Add a tiny pinch of chili pepper flakes for a spicy cioppino.
  • This recipe doubles well. If you would like to make a little extra cioppino, just double the ingredients and make sure the pot you use is large enough to hold the soup.
  • Store cioppino in the refrigerator, covered for up to 4 days. Reheat in a small saucepan or in the microwave until hot.

Frequently Asked Questions

What Does Cioppino Mean In Italian?

Cioppino is pronounced sha-pee-no. The name comes from the Italian word, ciuppin which means "to chop" or "chopped". It described the process of making the stew by chopping up various leftovers from the days' seafood catch.

Is Cioppino Italian?

Cioppino is an Italian seafood stew that originated in San Francisco, California.

Is Cioppino Served Cold or Hot?

Traditionally, cioppino is served hot. Although you could eat it cold, I would not recommend it because the flavors and textures of the seafood would be changed.

Is Cioppino The Same As Bouillabaisse?

Cioppino is similar to bouillabaisse, a French seafood stew which is cooked the same way. In both, the catch of the day is simmered in a rich broth which results in a heart-healthy, delicious meal. With cioppino, the broth is tomato-based and with bouillabaisse, the broth is fish stock-based.

How Do I Peel and Devein Shrimp?

To peel shrimp:
 * Pull off the legs.
* Using your fingers, crack open the underside of the shell and peel it off.
* Pinch the tail where it meets the body of the shrimp and pull off.
To devein shrimp:
* Gently run a paring knife along the back of the shrimp.
* Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this cioppino recipe, you might like to consider using them in any of these single serving and small batch recipes:

a blue bowl filled with cioppino with a large shrimp on a spoon above the dish.

If you’ve tried this easy cioppino recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

a bowl of fish stew on a metal tray next to three cloves of garlic

Cioppino For One

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Dish, Main Dish - Soup
Cuisine: Italian
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt
Keywords: cioppino, fish stew, seafood stew, soup
Servings: 1 serving
Calories: 261kcal
Author: Joanie Zisk

Ingredients

  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic , chopped
  • 2 medium Roma tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • ¾ cup water
  • 3 ounces cod ,cut into 1-inch pieces
  • 4 medium shrimp , peeled and deveined
  • salt and freshly ground black pepper, to taste

Instructions

  • In a 2-quart saucepan set over medium-high heat, heat the olive oil. Add the chopped onions and cook for about 2 minutes, stirring frequently until softened. Add the garlic and cook for 1 minute more.
  • Add the chopped tomatoes, Italian seasoning, and paprika, and cook for 1 minute, stirring constantly.
  • Pour in the water and bring to a simmer. Reduce heat to low. Maintain a simmer and cook for 5 minutes.
  • Add the cod and shrimp. Return to a simmer. Cook for 3 minutes, or until the seafood is completely cooked.
  • Season with salt and pepper. Pour into a bowl and enjoy while hot.

Notes

Expert Tips
  • Traditional cioppino calls for using dry white or red wine in the broth. I've chosen to keep this cioppino recipe simple and leave it out. If you'd like to use wine, add 1/4 cup of dry red or white wine to the pot after the onions and garlic have cooked and before adding the tomatoes. Cook, stirring frequently until the wine has reduced by half.
  • Feel free to use different types of fish. Consider adding scallops, clams, or mussels to your version.
  • Add a tiny pinch of chili pepper flakes for a spicy cioppino.
  • This recipe doubles well. If you would like to make a little extra cioppino, just double the ingredients and make sure the pot you use is large enough to hold the soup.
  • Store cioppino in the refrigerator, covered for up to 4 days. Reheat in a small saucepan or in the microwave until hot.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 9g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 142mg | Potassium: 781mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1069IU | Vitamin C: 25mg | Calcium: 79mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!

We now have a One Dish Kitchen - Cooking For One Facebook Group!
The Cooking For One Facebook Group is a super active and friendly private group. Join us to share your favorite single serving recipes and find new ones too. 

About The Author

6 thoughts on “Easy Cioppino For One”

  1. 5 stars
    When I went to the store to get the fish for this recipe, I discovered the baker had a sale on sourdough bread. What a great combination! I have always wanted to try cioppino, and this small recipe was a great way to accomplish that. What wonderful flavors, and so easy!

    1. Although I have not tried making cioppino with tomato paste, I’m sure you can use it as a substitute. I would use 1/2 of a tablespoon of tomato paste to start. You might also like to use chopped red peppers instead of the fresh tomatoes.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top