Victory Winter Cheers-Infused Seven Fishes Cioppino

‘Tis the season for holiday feasts! Take a jolly party tip from our beer-loving gang at Victory Brewing Company. They recommend not only sipping seasonal beers in the kitchen, but also cooking with them!

Below you’ll discover our secret recipe for a Winter Cheers-infused rendition of the traditional Feast of the Seven Fishes seafood dish, cioppino.

Trust us — it’s time to reinvent your kitchen routine with local beer. Happy holidays!

Winter Cheers-Infused Seven Fishes Cioppino

Serves 8
Prep Time Cook Time Total Time
20 min 60 min 80 min


  • 1/4 cup olive oil
  • 1 large fennel bulb, medium dice, reserving some fennel fronds for garnish
  • 1 onion, medium dice
  • 2 carrots, medium dice
  • 4 large garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 1/4 cup tomato paste
  • 4 bottles Victory Winter Cheers
  • 2 cups fish stock or clam juice
  • 1 pound clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 2 tilapia filets, cut into 2″ pieces
  • 4 ounces scallops
  • 4 ounces squid, cleaned
  • 1 pound uncooked large shrimp, peeled and deveined
  • 4 ounces lump crabmeat, cleaned
  • Salt and pepper, to taste


  1. In a large pot, heat olive oil on medium heat. Add the fennel, onion and carrots to the pot. Season with salt and cook until the onions are translucent, about 10 minutes.
  2. Add the garlic, red pepper flakes and tomato paste to the pot. Stir until the tomato paste coats all the vegetables. Season with salt and pepper.
  3. Add the beer and stock to the pot. Bring to a simmer and reduce the heat to medium-low heat. Cover the pot and cook the stew for about 30 minutes.
  4. Add the clams and mussels to the pot. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  5. Add the tilapia, scallops, squid and shrimp. Cook the stew on low for about 5–10 minutes, just until the fish is cooked through and the clams are completely open. Stir the stew gently and cook 1–2 additional minutes. Discard any clams and mussels that do not open.
  6. Season the soup to taste with salt and pepper. Garnish the soup with the reserved fennel fronds and serve with crusty bread.

Though Victory is a longtime sponsor and friend of PA Eats, this is not a sponsored post.

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