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Cioppino

Yields4 ServingsPrep Time25 minsCook Time35 minsTotal Time1 hr

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.

Cioppino (Italian-American Seafood Stew)

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
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:

  • Dry Italian white (Verdicchio, Pinot Grigio)

  • Rosé from Provence

  • Light Chianti for red lovers

Cocktail:

  • Negroni or Campari spritz

Non-Alcoholic:

  • Sparkling blood orange soda

  • Lemon-rosemary tonic

Nutrition Facts

4 servings

Serving size