Why You’ll Love This Recipe
Cioppino looks impressive but is surprisingly straightforward to prepare. The tomato and seafood broth develops plenty of flavor before the seafood is added near the end, helping each component remain tender. You can also customize the combination of fish and shellfish according to what’s fresh and available, making this a flexible recipe for seafood lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tomato Broth
- Extra-virgin olive oil
- Yellow onion, finely chopped
- Fennel bulb, thinly sliced
- Garlic cloves, minced
- Tomato paste
- Crushed tomatoes
- Seafood stock or fish broth
- Clam juice
- Bay leaf
- Dried oregano
- Dried thyme
- Crushed red pepper flakes
- Salt
- Freshly ground black pepper
For the Seafood
- Firm white fish, cut into chunks
- Large shrimp, peeled and deveined
- Mussels, scrubbed and debearded
- Clams, scrubbed
- Scallops
- Crab meat or cooked crab legs, optional
For Serving
- Fresh parsley, chopped
- Fresh lemon wedges
- Crusty bread
- Extra-virgin olive oil
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and fennel and cook for 6–8 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
- Add the crushed tomatoes, seafood stock, clam juice, bay leaf, oregano, thyme, red pepper flakes, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes.
- Taste the broth and adjust the seasonings as needed.
- Add the clams and mussels first, cover the pot, and simmer for about 4–5 minutes.
- Add the chunks of fish, shrimp, scallops, and crab if using.
- Cover again and cook gently for another 4–6 minutes, or until the shrimp are opaque, the fish flakes easily, and the shellfish have opened.
- Discard any mussels or clams that remain closed after cooking.
- Remove and discard the bay leaf.
- Ladle the Cioppino into large bowls, making sure each serving contains a mixture of seafood and plenty of broth.
- Garnish with fresh parsley and serve with lemon wedges and crusty bread.
Servings and timing
- Servings: 6
- Prep time: 25 minutes
- Cook time: 40 minutes
- Total time: About 1 hour 5 minutes
Variations
- Use only shrimp and firm white fish for a simpler version.
- Add squid or calamari during the final few minutes of cooking.
- Include lobster for a special-occasion Cioppino.
- Increase the crushed red pepper flakes for a spicier broth.
- Add additional fennel for a stronger aromatic flavor.
- Use fire-roasted tomatoes for a slightly smoky variation.
- Add extra crab for a sweeter seafood flavor.
- Serve over a small portion of cooked pasta for a heartier meal.
Storage/Reheating
Store leftover Cioppino in an airtight container in the refrigerator for up to 2 days. Because seafood can become tough when overcooked, reheat the stew gently over low heat only until thoroughly warmed. Avoid bringing it to a vigorous boil. For the best results, prepare the tomato broth ahead of time and add fresh seafood shortly before serving. Freezing fully prepared Cioppino is not recommended because the texture of the seafood can deteriorate after thawing.
FAQs
What is Cioppino?
Cioppino is an Italian-American seafood stew made with fish and shellfish simmered in a tomato-based broth flavored with garlic, herbs, and aromatics.
Where did Cioppino originate?
Cioppino is strongly associated with San Francisco, where Italian immigrant fishing communities helped develop the dish using the day’s available seafood.
What seafood is best for Cioppino?
Firm white fish, shrimp, mussels, clams, scallops, and crab are all excellent choices. The combination can be adjusted based on freshness and availability.
Can I make the broth ahead of time?
Yes. The tomato broth can be prepared a day or two in advance and refrigerated. Reheat it before adding the seafood.
How do I know when mussels and clams are cooked?
Their shells should open during cooking. Discard any that remain closed after they have been thoroughly cooked.
What type of fish works best?
Firm white fish varieties work best because they can simmer without falling apart too easily.
Can I use frozen seafood?
Yes. Frozen seafood can be convenient, but thaw it safely in the refrigerator and drain excess moisture before adding it to the stew.
How do I prevent the seafood from becoming rubbery?
Add the seafood near the end of cooking and simmer only until each component is properly cooked.
What should I serve with Cioppino?
Crusty bread is a classic accompaniment because it’s perfect for soaking up the tomato broth. A simple green salad or roasted vegetables also work well.
Can I make Cioppino spicy?
Yes. Increase the amount of crushed red pepper flakes in the broth according to your preferred level of heat.
Conclusion
Cioppino is a comforting seafood stew that brings together a rich tomato broth with tender fish, shrimp, mussels, clams, scallops, and optional crab. Although it makes an impressive centerpiece, the recipe is flexible and can be adapted to whatever fresh seafood you have available. Serve generous bowls with lemon and plenty of crusty bread for a warming, flavorful meal that’s perfect for sharing.
PrintCioppino
Cioppino is a hearty Italian-American seafood stew featuring tender fish and shellfish simmered in a fragrant tomato, fennel, garlic, and seafood broth. Served with fresh lemon and crusty bread, it makes an impressive and comforting meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
- Extra-virgin olive oil
- Yellow onion, finely chopped
- Fennel bulb, thinly sliced
- Garlic cloves, minced
- Tomato paste
- Crushed tomatoes
- Seafood stock or fish broth
- Clam juice
- Bay leaf
- Dried oregano
- Dried thyme
- Crushed red pepper flakes
- Salt
- Freshly ground black pepper
- Firm white fish, cut into chunks
- Large shrimp, peeled and deveined
- Mussels, scrubbed and debearded
- Clams, scrubbed
- Scallops
- Crab meat or cooked crab legs, optional
- Fresh parsley, chopped
- Fresh lemon wedges
- Crusty bread
- Extra-virgin olive oil, for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion and fennel and cook for 6–8 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
- Add the crushed tomatoes, seafood stock, clam juice, bay leaf, oregano, thyme, red pepper flakes, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes.
- Taste the broth and adjust the seasonings as needed.
- Add the clams and mussels first, cover the pot, and simmer for about 4–5 minutes.
- Add the fish, shrimp, scallops, and optional crab.
- Cover again and cook gently for another 4–6 minutes, or until the shrimp are opaque, the fish is cooked through, and the shellfish have opened.
- Discard any mussels or clams that remain closed after cooking.
- Remove and discard the bay leaf.
- Ladle the Cioppino into large bowls, distributing the seafood and broth evenly.
- Garnish with fresh parsley and serve with lemon wedges and crusty bread.
Notes
- The combination of seafood can be adjusted according to freshness and availability.
- For a simpler version, use only shrimp and firm white fish.
- Squid or calamari can be added during the final few minutes of cooking, while lobster makes a special-occasion addition.
- Fire-roasted tomatoes can be substituted for regular crushed tomatoes for a slightly smoky flavor.
- Increase the crushed red pepper flakes for a spicier broth.
- The tomato broth can be prepared 1–2 days ahead, refrigerated, and reheated before adding fresh seafood.
- Frozen seafood can be used if safely thawed in the refrigerator and drained before cooking.
- Store leftover Cioppino in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat only until thoroughly warmed to avoid overcooking the seafood.
- Freezing fully prepared Cioppino is not recommended because the seafood texture can deteriorate after thawing.
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 145 mg
