Cioppino is an Italian American seafood stew, traditionally associated with San Francisco, made with tomato, wine, herbs, and a mix of shellfish and fish. This Lincoln City-inspired version takes cues from Oregon’s Pacific coast, using accessible local-style seafood and a savory broth that is excellent with crusty bread.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium fennel bulb, trimmed and finely chopped, about 1½ cups (180 g); reserve fronds for garnish
- 1 medium red bell pepper, finely chopped, about 1 cup (150 g)
- 4 garlic cloves, minced (about 12 g)
- 2 tablespoons tomato paste (30 g)
- ½ teaspoon red pepper flakes (1 g), or less to taste
- 1 teaspoon dried oregano (1 g)
- 1 cup dry white wine (240 ml); use seafood stock or extra broth if avoiding alcohol
- 1 can crushed tomatoes, 28 ounces (794 g)
- 3 cups seafood stock or low-sodium fish broth (710 ml)
- 1 bay leaf
- 1 teaspoon kosher salt (5 g), plus more to taste
- ½ teaspoon freshly ground black pepper (1 g)
- 1 pound mussels, scrubbed and debearded, about 450 g
- 1 pound littleneck clams, scrubbed, about 450 g
- 12 ounces firm white fish, such as halibut, lingcod, or cod, cut into 1½-inch pieces (340 g)
- 8 ounces large raw shrimp, peeled and deveined (225 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 tablespoon lemon juice (15 ml), plus lemon wedges for serving
- Crusty bread, for serving
Instructions
- Prepare the seafood and vegetables. Scrub mussels and clams under cold running water. Pull off any mussel beards. Discard cracked shells and any mussels or clams that remain open when tapped. Keep the seafood refrigerated while you make the broth. Chop the onion, fennel, and bell pepper, and mince the garlic.
- Build the base. 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 to 8 minutes, stirring occasionally, until softened but not browned. Add garlic, tomato paste, red pepper flakes, and oregano; stir for 1 minute, until fragrant and the tomato paste darkens slightly.
- Simmer the broth. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 3 to 4 minutes, until the sharp alcohol smell has mostly dissipated. Add the crushed tomatoes, seafood stock, bay leaf, salt, and pepper. Bring to a gentle boil, then lower the heat and simmer uncovered for 15 minutes so the flavors come together.
- Cook the clams and mussels. Taste the broth and adjust the salt or pepper. Add the clams and mussels, cover, and simmer for 5 minutes. Check the pot; use tongs to remove any shells that have opened, then cover and cook for another 2 to 3 minutes as needed. Discard any mussels or clams that remain closed after cooking.
- Add fish and shrimp. Nestle the fish pieces into the broth and simmer gently for 3 minutes. Add the shrimp and cook for another 2 to 3 minutes, until the shrimp are opaque and the fish flakes easily. For food safety, check the thickest fish pieces with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Avoid a hard boil, which can break up the fish and toughen the shrimp.
- Finish and serve. Turn off the heat. Stir in the parsley and lemon juice, then taste the broth and adjust seasoning. Remove the bay leaf. Ladle into warm bowls, dividing seafood evenly, and garnish with reserved fennel fronds. Serve right away with crusty bread for dipping.
Tips
- Buy fresh, responsibly handled seafood and keep it cold until cooking. Ask a fish counter what is freshest; cod, halibut, lingcod, or another firm white fish can work. If using frozen seafood, thaw it safely in the refrigerator and drain it before adding.
- Shellfish should smell fresh and briny, not sour. Do not cook mussels or clams that are cracked, and discard any that stay closed after cooking. Check for grit; if the supplier recommends purging, follow their instructions and keep shellfish refrigerated during the process.
- For a nonalcoholic broth, replace the wine with an equal amount of seafood stock and add 1 teaspoon (5 ml) red wine vinegar or lemon juice near the end for brightness. The taste will be less wine-rich but still balanced.
- Keep the simmer gentle after adding seafood. Overcooking makes shrimp rubbery and fish dry; add the seafood in stages because shellfish generally needs longer than small fish pieces.
Serving Suggestions
Serve cioppino in wide, deep bowls with plenty of broth and a generous portion of each seafood. Warm sourdough, a baguette, or garlic toast makes it easy to catch every drop. A simple green salad with a sharp vinaigrette balances the rich tomato broth. Set out lemon wedges and extra chopped parsley so everyone can finish their bowl to taste.
Variations
Seafood availability changes along the Oregon coast, so treat the combination as flexible rather than fixed. Replace the mussels or clams with an equal weight of additional shrimp or firm fish if shellfish is unavailable; add fish in stages and cook it just until done. Dungeness crab is a natural coastal addition: use cooked crab meat and fold it in during the final minute, just to warm it. For a more robust broth, add a small pinch of smoked paprika, though it is not a traditional requirement. To reduce heat, omit the red pepper flakes; for more heat, offer them at the table.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Remove shellfish from the shells if convenient, and store the seafood with enough broth to keep it moist. Refrigerate for 3 to 4 days; for best texture, use within 2 days because cooked seafood can become firmer over time. Freeze in airtight containers for up to 2 months, understanding that shellfish and fish may soften after thawing. Thaw overnight in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it reaches 165°F (74°C); do not let it boil vigorously. Discard leftovers left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What seafood works best for cioppino?
Use a mix of firm white fish, shrimp, and shellfish such as clams and mussels. Halibut, cod, and lingcod hold their shape well. Choose what is fresh and available, keeping the total amount close to the recipe so the broth-to-seafood balance stays satisfying.
Can I make cioppino ahead?
You can make the tomato broth up to 2 days ahead and refrigerate it promptly. Reheat it to a simmer, then cook the seafood just before serving; this keeps the fish and shrimp from becoming overcooked while the stew is stored.
Can I use frozen seafood?
Yes. Thaw it in the refrigerator, not on the counter, and pat it dry so excess water does not dilute the broth. Add thawed fish and shrimp according to the recipe timing, checking fish for the USDA FSIS safe minimum of 145°F (63°C).
How do I know when mussels and clams are done?
The shells should open during cooking. Discard any that remain closed after the cooking time, as well as cracked shells before cooking. Do not pry open a shell that stayed shut.
What can I use instead of seafood stock?
Use low-sodium chicken broth or vegetable broth if needed; the result will be less distinctly maritime. A small strip of kombu simmered in the broth and removed before adding seafood can add savory depth, but it is optional.
Why is my cioppino broth too salty?
Seafood stock, canned tomatoes, and shellfish can all contribute salt. Start with low-sodium stock and the measured salt, then taste before adding seafood. If the finished broth is too salty, stir in a little unsalted stock or water rather than adding sugar.
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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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