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This single serving Cioppino is a rich, tomato-based seafood stew filled with fish, shrimp, and aromatic spices. Ready in just 15 minutes, it’s quick, flavorful, and perfect for a satisfying meal.
Serve your cioppino with crusty French Bread, Butter Swim Biscuits, a crisp Cucumber Salad, or Buttered Noodles. Each one pairs well with the rich, flavorful broth.
Why You’ll Love This Recipe
- Fast & Easy: Cooks in just 15 minutes.
- Full of Flavor: Our recipe features a rich broth with seafood, herbs, and spices.
- Flexible: Customize with your favorite seafood.
- Perfectly Portioned: Made for one without the burden of leftovers.
Cioppino is a hearty seafood stew with a rich tomato-based broth. It originated in San Francisco’s Italian-American fishing communities, where fishermen would toss their daily catch into a pot to create a flavorful, comforting meal. In this recipe, I use shrimp and white fish that are easy to find, keeping the dish simple while still delivering incredible flavor. I love how a few basic ingredients come together to make something truly special, perfect for a satisfying homemade dinner.
Ingredients
If you have any ingredients leftover from this easy cioppino recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil in this cioppino, as well as in most recipes on One Dish Kitchen. It’s unrefined, high-quality, and packed with flavor. You can substitute with a lighter olive oil or avocado oil if preferred.
- Onions and Garlic: These add essential flavor to the stew.
- Tomatoes: Use 1 to 2 Roma tomatoes (about 3 ounces total). Any variety works, but Roma holds up well in the broth. Extra tomatoes? Make a fresh Tomato Salad.
- Seasonings: Italian seasoning, smoked paprika, and black pepper bring depth to the stew. No smoked paprika? Use regular paprika or a pinch of cayenne.
- Salt: I use a small amount of kosher salt, but adjust to taste. If using broth instead of water, you may not need extra salt.
- Water or Broth: Use water or swap in seafood, vegetable, or chicken broth for extra flavor.
- Fish: This recipe uses 3 ounces of cod, but tilapia, catfish, or another white fish works too. Leftover fish? Use it in other seafood recipes like Fish Tacos or Seafood Gumbo.
- Shrimp: Use 3 to 4 medium shrimp—or more if you’d like. Leftover shrimp can go into Shrimp Étouffée, Shrimp and Grits, or Shrimp Fettuccine.
Recipe Variations
Here are a few ways to customize your cioppino:
- Mediterranean Flavor: Add olives and capers for a more robust, salty flavor.
- Creamy Cioppino: Stir in a splash of heavy cream or coconut milk for a richer broth.
- Spicy Version: Add red pepper flakes or a pinch of cayenne for extra heat.
- Fresh Herbs: Finish with basil or parsley for a brighter, fresher taste.
How To Make Cioppino
These photos and instructions are here to help you visualize how to make this single serve cioppino recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Aromatics: In a 2-quart saucepan over medium-high heat, heat the olive oil. Add the onions and cook for 2 minutes, stirring often, until softened. Stir in the garlic and cook for 1 more minute.
- Add Seasonings: Stir in the tomatoes, Italian seasoning, and paprika. Cook for 1 minute, stirring constantly.
- Simmer the Broth: Pour in the water and bring to a simmer. Reduce the heat to low and let it simmer for 5 minutes.
- Cook the Seafood: Add the cod and shrimp, then return to a simmer. Cook for about 3 minutes, or until the seafood is fully cooked.
- Season and Serve: Season with salt and black pepper to taste.
Expert Tips
- Wine Option: This recipe is wine-free, but you can add 1/4 cup of dry red or white wine after sautéing the onions and garlic. Let it reduce by half before adding the tomatoes.
- Seafood Options: Use any combination of seafood you like. Scallops, clams, or mussels all work well.
- Add Heat: For extra spice, stir in a small pinch of red pepper flakes.
Frequently Asked Questions
Yes, just thaw it first and pat it dry before adding it to the stew.
Store in an airtight container in the fridge for up to 4 days. To reheat, warm it in a saucepan over low heat until hot, or microwave in short intervals.
Yes, just use a larger pot and double all ingredients for cioppino for two.
More Single Serving Soup Recipes
If you enjoy this cioppino, you might like these other single serving soups:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch 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 it!
Cioppino For One
Watch How To Make This
Equipment
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
- ⅛ teaspoon salt -plus more to taste
- ¾ cup water
- 3 ounces cod -cut into 1-inch pieces
- 4 medium shrimp -peeled and deveined
Instructions
- Sauté the Aromatics: In a 2-quart saucepan over medium-high heat, heat the olive oil. Add the onions and cook for 2 minutes, stirring often, until softened. Stir in the garlic and cook for 1 more minute.
- Add Seasonings: Stir in the tomatoes, Italian seasoning, paprika, and salt. Cook for 1 minute, stirring constantly.
- Simmer the Broth: Pour in the water and bring to a simmer. Reduce the heat to low and let it simmer for 5 minutes.
- Cook the Seafood: Add the cod and shrimp, then return to a simmer. Cook for about 3 minutes, or until the seafood is fully cooked.
- Season and Serve: Season with salt and black pepper to taste.
Notes
- Wine Option: This recipe is wine-free, but you can add 1/4 cup of dry red or white wine after sautéing the onions and garlic. Let it reduce by half before adding the tomatoes.
- Seafood Options: Use any combination of seafood you like. Scallops, clams, or mussels all work well.
- Add Heat: For extra spice, stir in a small pinch of red pepper flakes.
- Make More: Double the recipe if needed—just use a larger pot and double all ingredients.
- Storage: Store in the fridge, covered, for up to 4 days. Reheat in a saucepan or microwave until hot.
Nutrition
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.
Hi Joanie, I just tried this recipe; it was delicious. I substituted the cod for red snapper. By the way, I have your cookbook and love your recipes for one. Just what I need. Thanks
I LOVE this site! I live alone and I am a good cook but seem to always cook for a family of 5 who are no longer here! All on thier own now! So even at 85 you can always learn something new and it saves money as well!!!
Made this for my supper this evening. Can I just say that it was fabulous? I enjoyed it with the French bread for one. Best supper in a while, I really needed this.
So easy and so tasty!!,!
Finally tried and it was worth it. Next time will try some of the variations you mentioned.
Thank you for all your recipes. Cioppino is a favorite for New Years for a group, but now we can enjoy it anytime for 1 or 2. Thank you!
I made the Cioppino using shrimp and scallops since they’re my favorite.The recipe was flavorful, filling, and oh so easy. I will be making it again.
I’m so glad you enjoyed it. Thank you so much for your feedback.
Delicious and literally took minutes!
I’m so happy you enjoyed it, Terri. Thank you.
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!
I’m so glad you enjoyed the cioppino. Thank you so much for taking the time to let me know.
Can I use tomato paste? Fresh tomatoes don’t agree with me and it’s a constant struggle.
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.