Cioppino

Cioppino is a classic Italian-American seafood stew that originated in San Francisco. Brimming with fresh fish, shellfish, and a savory tomato-wine broth, it’s the perfect dish to impress guests or enjoy a cozy night in.

Why You’ll Love This Recipe

Cioppino is hearty, comforting, and full of rich seafood flavors. It’s a one-pot wonder that combines the best of the ocean with fragrant herbs, wine, and tomatoes. This dish is also customizable — use whatever fresh seafood you have on hand. Serve it with crusty bread to soak up every drop of the delicious broth.

Ingredients

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

• Olive oil
• Onion
• Fennel bulb
• Garlic cloves
• Crushed red pepper flakes
• Tomato paste
• Canned crushed tomatoes
• Dry white wine
• Fish stock or seafood stock
• Bay leaves
• Fresh thyme
• Fresh parsley
• Mussels
• Clams
• Large shrimp
• Sea scallops
• Firm white fish fillets (such as halibut, cod, or sea bass)
• Salt and pepper
• Crusty bread, for serving

Directions

this recipe

1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion and fennel until soft and translucent.
2. Add minced garlic and red pepper flakes; cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
4. Pour in the white wine and let it simmer until slightly reduced.
5. Add crushed tomatoes, fish stock, bay leaves, and thyme. Bring to a boil, then reduce heat and let it simmer for 30 minutes to allow the flavors to meld.
6. Season the seafood with salt and pepper. Add clams and mussels to the pot first; cover and cook for about 5 minutes until they begin to open.
7. Add shrimp, scallops, and fish pieces. Cover and cook for another 5-7 minutes until the seafood is cooked through and the shells have opened. Discard any unopened clams or mussels.
8. Remove bay leaves and thyme sprigs. Stir in chopped parsley.
9. Ladle into bowls and serve with crusty bread.

Servings and timing

This recipe serves 6 and takes about 20 minutes of prep time and 40 minutes of cooking time.

Variations

• Use lobster or crab for an extra luxurious touch.
• Add a splash of Pernod or anise liqueur for added depth.
• Adjust the heat by adding more or less red pepper flakes.
• Try adding squid rings for more seafood variety.

Storage/Reheating

Store leftover Cioppino in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the seafood. Freezing is not recommended, as seafood can become rubbery when thawed.

FAQs

What is the origin of Cioppino?

Cioppino was created by Italian fishermen in San Francisco in the late 1800s, using whatever fresh catch they had on hand.

Can I make Cioppino ahead of time?

You can prepare the broth ahead, but add the seafood just before serving to keep it fresh and tender.

What wine should I use in Cioppino?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Can I use frozen seafood?

Yes, but thaw it completely and pat dry before adding to the stew.

What can I serve with Cioppino?

Crusty sourdough bread is classic. A simple green salad makes a great side, too.

How spicy is Cioppino?

It has a mild kick from red pepper flakes. Adjust to your taste.

Can I make Cioppino without wine?

Yes, you can substitute extra fish or seafood stock with a splash of lemon juice.

How do I know when shellfish are cooked?

Clams and mussels are done when they open. Discard any that stay closed.

What’s the best fish to use?

Firm white fish like halibut, cod, or sea bass hold up well in the stew.

Can I double this recipe?

Absolutely. Use a larger pot and adjust cooking times as needed.

Conclusion

Cioppino is a stunning seafood stew that’s surprisingly simple to make and endlessly adaptable. Whether you’re celebrating a special occasion or craving a taste of the sea, this dish is sure to become a favorite at your table. Enjoy every spoonful with good company and plenty of bread to soak up the flavorful broth.

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