A hearty San Francisco classic inspired by Ligurian fishermen, Cioppino is a tomato-based seafood stew overflowing with fresh fish, clams, mussels, shrimp, scallops, and crab — all simmered in wine, garlic, and herbs. It’s briny, bold, and perfect with crusty bread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 35 minsTotal Time 1 hrSeafood
1 lb firm white fish (e.g., halibut, cod), cut into chunks
½ lb mussels, cleaned and debearded
½ lb clams, scrubbed
½ lb large shrimp, peeled and deveined
½ lb scallops
1 cooked Dungeness crab (or legs/claws from other crabs), cracked
Stew Base
3 tbsp olive oil
1 medium onion, diced
1 small fennel bulb, cored and sliced thin
1 small leek or celery stalk, sliced
4 cloves garlic, minced
1 tsp crushed red pepper flakes (optional)
2 tbsp tomato paste
1 can crushed San Marzano tomatoes
1 cup dry white wine
2 cups fish stock or clam juice
1 bay leaf
1 tsp dried oregano
Salt & freshly ground black pepper
To Finish & Serve
2 tbsp fresh parsley, chopped
Lemon wedges
Rustic sourdough or grilled ciabatta, for dipping
drizzle of high-quality olive oil
Sauté the Aromatics
1
In a large Dutch oven, heat olive oil over medium heat.
Add onion , fennel , and leek/celery . Sauté for 5–7 minutes until softened.
Add garlic and red pepper flakes , and sauté 1 more minute.
Stir in tomato paste and cook 2 minutes to deepen the flavor.
Build the Broth
2
Add crushed tomatoes , white wine , and fish stock/clam juice .
Stir in bay leaf and oregano .
Season with salt and pepper to taste.
Simmer uncovered for 20 minutes , allowing flavors to concentrate.
Add Seafood in Stages
3
First, add firm fish and crab ; simmer 5 minutes.
Then add clams and mussels ; cover and steam 4–5 minutes until they open.
Finally, add shrimp and scallops ; simmer 3–4 minutes until just cooked.
Finish & Serve
4
Remove bay leaf.
Ladle stew into deep bowls, making sure each portion gets a mix of seafood.
Sprinkle with chopped parsley .
Serve with lemon wedges and grilled bread to mop up the rich broth.
Variations
5
Add a pinch of saffron for elegance
Use red wine for a deeper, richer profile
For extra body, add a small diced potato to the broth early in simmering
Pairing Suggestions
6 Wine:
Cocktail:
Non-Alcoholic:
Category Clams , Cod , Crab , Fish , Halibut , Mussels , Scallops , Seafood , Shellfish , Shrimps , Soups
Ingredients Seafood
1 lb firm white fish (e.g., halibut, cod), cut into chunks
½ lb mussels, cleaned and debearded
½ lb clams, scrubbed
½ lb large shrimp, peeled and deveined
½ lb scallops
1 cooked Dungeness crab (or legs/claws from other crabs), cracked
Stew Base
3 tbsp olive oil
1 medium onion, diced
1 small fennel bulb, cored and sliced thin
1 small leek or celery stalk, sliced
4 cloves garlic, minced
1 tsp crushed red pepper flakes (optional)
2 tbsp tomato paste
1 can crushed San Marzano tomatoes
1 cup dry white wine
2 cups fish stock or clam juice
1 bay leaf
1 tsp dried oregano
Salt & freshly ground black pepper
To Finish & Serve
2 tbsp fresh parsley, chopped
Lemon wedges
Rustic sourdough or grilled ciabatta, for dipping
drizzle of high-quality olive oil
Directions Sauté the Aromatics
1
In a large Dutch oven, heat olive oil over medium heat.
Add onion , fennel , and leek/celery . Sauté for 5–7 minutes until softened.
Add garlic and red pepper flakes , and sauté 1 more minute.
Stir in tomato paste and cook 2 minutes to deepen the flavor.
Build the Broth
2
Add crushed tomatoes , white wine , and fish stock/clam juice .
Stir in bay leaf and oregano .
Season with salt and pepper to taste.
Simmer uncovered for 20 minutes , allowing flavors to concentrate.
Add Seafood in Stages
3
First, add firm fish and crab ; simmer 5 minutes.
Then add clams and mussels ; cover and steam 4–5 minutes until they open.
Finally, add shrimp and scallops ; simmer 3–4 minutes until just cooked.
Finish & Serve
4
Remove bay leaf.
Ladle stew into deep bowls, making sure each portion gets a mix of seafood.
Sprinkle with chopped parsley .
Serve with lemon wedges and grilled bread to mop up the rich broth.
Variations
5
Add a pinch of saffron for elegance
Use red wine for a deeper, richer profile
For extra body, add a small diced potato to the broth early in simmering
Pairing Suggestions
6 Wine:
Cocktail:
Non-Alcoholic:
