Cioppino: What Kind of Stew Is It?

Cioppino is an Italian-American seafood stew from San Francisco, made with fish and shellfish simmered in a tomato-and-wine broth. It is served hot in bowls, often with toasted sourdough for soaking up the savory liquid; the seafood selection varies with the catch and personal preference.

Ingredients

3 tablespoons (45 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium fennel bulb, trimmed and finely chopped, about 1½ cups (150 g); reserve a few fronds for garnish
1 medium red bell pepper, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1½ tablespoons (15 g)
½ teaspoon (1 g) red pepper flakes, or less to taste
2 tablespoons (30 g) tomato paste
1 cup (240 ml) dry white wine
1 can (28 ounces/794 g) crushed tomatoes
3 cups (720 ml) seafood stock or low-sodium fish stock
1 cup (240 ml) water, plus more if needed
1 bay leaf
1 teaspoon (2 g) dried oregano
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 pound (450 g) firm white fish, such as cod or halibut, skin removed and cut into 1½-inch (4-cm) chunks
½ pound (225 g) large raw shrimp, peeled and deveined
½ pound (225 g) mussels, scrubbed and debearded, with cracked or open mussels discarded
½ pound (225 g) littleneck clams, scrubbed, with cracked or open clams discarded
½ pound (225 g) cleaned squid, bodies sliced into rings and tentacles left whole (optional; replace with extra fish or shrimp if unavailable)
2 tablespoons (30 ml) chopped fresh parsley
1 tablespoon (15 ml) lemon juice, plus lemon wedges for serving
Toasted sourdough bread, for serving

Instructions

Prepare the seafood. Keep the fish and shrimp refrigerated while you clean the shellfish and chop the vegetables. Discard any mussels or clams with broken shells or shells that remain open when tapped. Seafood should smell fresh and briny, not sour or strongly fishy.
Cook the aromatics. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, fennel, and bell pepper; cook for 7–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Build the broth. Stir in the tomato paste and cook for 1 minute. Pour in the wine and simmer for 3–4 minutes, scraping up any browned bits. Add the crushed tomatoes, stock, water, bay leaf, oregano, salt, and black pepper. Bring to a gentle boil, then lower the heat and simmer uncovered for 15 minutes so the flavors combine. Taste the broth; adjust salt and pepper as needed.
Cook the clams and mussels. Bring the broth back to a lively simmer and add the clams and mussels. Cover and cook for 4–6 minutes, checking as they open. Transfer opened shellfish to a bowl with a slotted spoon so they do not overcook. Discard any that remain closed after cooking.
Add the squid, fish, and shrimp. If using squid, stir it into the broth and simmer for 1–2 minutes. Add the fish chunks and shrimp, arranging them in the liquid. Simmer gently for 3–5 minutes, just until the shrimp are opaque and the fish flakes easily. Avoid a hard boil, which can break up the fish and toughen the seafood. For the USDA FSIS safe minimum, check that fish reaches 145°F (63°C) with a food thermometer; shrimp should be opaque and firm.
Finish and serve. Return the opened clams and mussels to the pot and warm for about 1 minute. Remove the bay leaf, then stir in the parsley and lemon juice. Ladle into warm bowls with shellfish in their shells and serve promptly with toasted sourdough and lemon wedges.

Tips

Use a wide pot and simmer gently once the seafood goes in. A rapid boil can make shrimp rubbery and cause delicate fish to fall apart.
Seafood stock gives the broth a fuller maritime flavor. If it is unavailable, use bottled clam juice diluted with water or low-sodium chicken stock; chicken stock will make the result less distinctly seafood-forward. Taste before adding extra salt.
Choose firm fish that holds together, such as cod, halibut, or sea bass. Avoid adding delicate fillets too early, and cut pieces to similar sizes so they cook evenly.
Shellfish safety matters: buy from a reliable source, keep seafood cold, and discard mussels or clams that are cracked, smell off, or fail to open during cooking. Do not taste questionable shellfish to decide if it is safe.

Serving Suggestions

Serve cioppino in deep bowls so each person gets broth, fish, and a mix of shellfish. Toasted sourdough is a classic companion: rub the toast lightly with a cut garlic clove if you like, then dip it into the tomato broth. A simple green salad or steamed greens can balance the rich, savory stew. Put out extra lemon wedges and chopped parsley, but add them at the table rather than overwhelming the broth in the pot.

Variations

Cioppino is flexible rather than fixed to one seafood list. Use a total of about 2½ pounds (1.1 kg) of seafood, choosing what is fresh and available: crab legs, scallops, extra shrimp, or additional firm fish all work. If using cooked crab, add it near the end just long enough to heat through. For a simpler version, omit squid and replace it with more fish or shrimp. If fennel is hard to find, use an equal amount of celery; the broth will lose fennel’s gentle anise-like note but remain flavorful. For a richer broth, replace 1 cup (240 ml) of water with more seafood stock. Adjust red pepper flakes to make the stew mild or noticeably spicy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, ideally in shallow, covered containers. Cooked cioppino keeps for 3–4 days in the refrigerator; remove shellfish from their shells if that makes storage easier, but keep it with the broth. Reheat only the portion you plan to eat in a covered saucepan over low to medium heat, stirring gently until steaming throughout and 165°F (74°C) at the center, checked with a food thermometer. Avoid repeated reheating, which dries out seafood. You can freeze the broth alone for up to 2–3 months for best quality, but cooked seafood may become soft or rubbery after thawing; thaw broth in the refrigerator and cook fresh seafood in it when serving.

Frequently Asked Questions

What kind of stew is cioppino?
It is a seafood stew: assorted fish and shellfish simmer in a tomato-based broth, commonly flavored with aromatics, herbs, and wine. Unlike a thick chowder, cioppino is usually brothy and spoonable.

Where did cioppino come from?
Cioppino is an Italian-American dish associated with San Francisco, developed in the city’s fishing community by Italian immigrants. Its precise origins are often described in different ways, so it is best understood as a regional seafood stew shaped by local catch and Italian cooking traditions.

Can I use frozen seafood?
Yes. Thaw seafood in the refrigerator, not on the counter, and pat it dry before adding it. Frozen fish or shrimp can release extra water, so avoid adding them while still coated in ice; the broth may need a few extra minutes to return to a simmer.

How do I keep the fish from falling apart?
Cut it into large, even chunks, keep the broth at a gentle simmer, and add the fish near the end. Stir minimally; instead, gently move the broth around the pieces with a spoon if needed.

Can I make the broth ahead?
Yes. Prepare the tomato broth through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. Reheat it to a simmer, then cook the seafood just before serving so it stays tender.

What should I do if a mussel or clam does not open?
Discard it after cooking. Shellfish that remain closed should not be forced open and eaten. Also discard any raw shellfish with broken shells or shells that remain open after tapping.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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