Cioppino

Why You’ll Love This Recipe

Cioppino is a celebration of seafood and a showstopper for special occasions or dinner parties. It’s surprisingly simple to prepare, yet feels luxurious and impressive. With its fragrant tomato-wine broth and variety of tender seafood, every spoonful offers a taste of the sea and the soul of comforting Italian cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion, finely chopped
• Fennel bulb, thinly sliced (optional but traditional)
• Garlic cloves, minced
• Crushed red pepper flakes (optional, for heat)
• Tomato paste
• Canned crushed tomatoes
• Dry white wine
• Fish or seafood stock (or chicken stock in a pinch)
• Bay leaf
• Dried oregano
• Salt and black pepper
• Fresh parsley, chopped
• Assorted seafood, such as:
  • White fish (halibut, cod, or sea bass), cut into chunks
  • Shrimp, peeled and deveined
  • Scallops
  • Mussels, scrubbed and debearded
  • Clams, scrubbed
  • Crab legs or lump crab meat (optional)
• Fresh basil or thyme (for garnish)
• Crusty sourdough or Italian bread, for serving

Directions

1. Heat olive oil in a large, heavy pot over medium heat. Add chopped onion and sliced fennel (if using), and sauté until softened, about 5 minutes.
2. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3. Add tomato paste and cook for 1–2 minutes, stirring to deepen the flavor.
4. Pour in the crushed tomatoes, wine, seafood stock, bay leaf, oregano, salt, and pepper. Stir well.
5. Bring to a simmer and cook uncovered for 20–30 minutes, allowing the broth to develop a rich flavor.
6. Taste and adjust seasoning. Add the firm fish pieces and let them simmer for 3–5 minutes.
7. Add shrimp, scallops, mussels, clams, and crab (if using). Cover the pot and cook for 5–7 minutes more, or until the shellfish have opened and the shrimp and scallops are cooked through. Discard any unopened shellfish.
8. Stir in fresh parsley and ladle the stew into warm bowls.
9. Serve hot with toasted bread on the side for dipping.

Servings and timing

This recipe serves 4 to 6 people and takes about 1 hour from start to finish. Prep time is around 20 minutes, and cooking time is 35–40 minutes.

Variations

• Spicy Cioppino: Add more red pepper flakes or a splash of hot sauce for extra heat.
• Tomato-Free: Reduce or omit tomatoes and focus on garlic, wine, and seafood stock for a lighter broth.
• Shellfish-Free: Use only fish and shrimp for a more simplified version.
• Add Pasta: Serve over linguine or with orzo for a more filling meal.
• Herbaceous Twist: Add fresh basil, thyme, or tarragon for a brighter, herb-driven flavor.
• Creamy Broth: Stir in a splash of cream or coconut milk at the end for a rich twist.
• Wine Substitutes: Use clam juice or more stock if avoiding alcohol.
• More Veggies: Add diced celery, carrots, or bell peppers for a heartier base.
• Simplified Version: Use fewer seafood varieties—just shrimp, mussels, and fish still make a great stew.
• Lemon Finish: Add fresh lemon zest or juice at the end for brightness.

Storage/Reheating

Cioppino is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling, as it can make seafood rubbery. It’s not recommended to freeze, as shellfish often change texture when frozen and reheated.

FAQs

What is cioppino?

Cioppino is a tomato-based seafood stew originally created by Italian fishermen in San Francisco. It combines fish, shellfish, tomatoes, wine, and herbs.

Can I use frozen seafood?

Yes, just make sure it’s fully thawed and drained before adding to the pot.

What’s the best wine for cioppino?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.

Is cioppino spicy?

It can be mildly spicy if you include red pepper flakes. Adjust the heat to your taste.

Do I need to use all the seafood listed?

No, you can simplify with just 2–3 types of seafood. Shrimp, mussels, and white fish are a great trio.

Can I make it ahead of time?

You can make the broth ahead and refrigerate it. Add the seafood just before serving.

What bread goes best with cioppino?

Crusty sourdough or Italian bread is ideal for soaking up the broth.

What if I don’t have seafood stock?

You can use fish stock, clam juice, or chicken broth as substitutes.

Do I need to remove the shells?

It’s traditional to keep shells on for flavor, but you can use shelled seafood for easier eating.

How do I know the seafood is cooked?

Fish should be opaque and flaky, shrimp should be pink and firm, and shellfish should open. Discard any mussels or clams that don’t open after cooking.

Conclusion

Cioppino is a comforting, elegant dish that brings the vibrant flavors of the sea into your kitchen. With its rich tomato-wine broth and tender seafood, it’s both hearty and refined. Whether for a special gathering or a cozy night in, this San Francisco classic is sure to impress and satisfy seafood lovers with every spoonful.

Cioppino

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Cioppino is a San Francisco–born Italian-American seafood stew featuring a medley of fish and shellfish simmered in a tomato and wine broth with aromatic herbs. Served with crusty bread, it’s hearty, rustic, and perfect for seafood lovers.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 fennel bulb, thinly sliced (optional)
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups fish or seafood stock (or chicken stock)
• 1 bay leaf
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 lb firm white fish (halibut, cod, or sea bass), cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1/2 lb crab legs or lump crab meat (optional)
• Fresh basil or thyme, for garnish
• Crusty sourdough or Italian bread, for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and fennel, sauté 5 minutes until softened.
2. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Add tomato paste and cook 1–2 minutes to deepen flavor.
4. Pour in crushed tomatoes, wine, stock, bay leaf, oregano, salt, and pepper. Stir and bring to a simmer.
5. Cook uncovered 20–30 minutes until broth develops rich flavor.
6. Taste and adjust seasoning. Add white fish chunks and simmer 3–5 minutes.
7. Add shrimp, scallops, mussels, clams, and crab. Cover and cook 5–7 minutes, until shellfish open and shrimp and scallops are cooked. Discard unopened shellfish.
8. Stir in fresh parsley. Ladle stew into bowls.
9. Garnish with basil or thyme. Serve hot with crusty bread.

Notes

• Make the broth ahead and add seafood just before serving for best texture.
• Use thawed frozen seafood if fresh isn’t available.
• Shell-on seafood adds flavor, but shelled seafood makes eating easier.
• Do not overcook seafood; simmer gently until just done.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 8g
• Sodium: 980mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 48g
• Cholesterol: 210mg