Cioppino is a San Francisco–style seafood stew, generally made with tomatoes, wine, aromatics, and a mix of fish and shellfish. This version builds a savory broth first, then adds each kind of seafood for just long enough to cook through without turning tough. Serve it hot with plenty of crusty bread for the broth.
Ingredients
- 3 tablespoons olive oil (45 ml)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium fennel bulb, trimmed and finely chopped (about 1½ cups / 200 g); reserve a few fronds for garnish
- 1 medium red bell pepper, finely chopped (about 1 cup / 150 g)
- 4 garlic cloves, minced (about 4 teaspoons / 12 g)
- 2 tablespoons tomato paste (30 g)
- 1 teaspoon dried oregano (1 g)
- ½ teaspoon red pepper flakes (about 1 g), or less to taste
- 1 cup dry white wine (240 ml), such as Sauvignon Blanc; use seafood stock instead for an alcohol-free broth
- 1 can crushed tomatoes (28 ounces / 794 g)
- 4 cups seafood stock (960 ml), preferably low-sodium
- 1 bay leaf
- 1 teaspoon kosher salt (about 5 g), plus more to taste
- ½ teaspoon freshly ground black pepper (about 1 g)
- 1 pound firm white fish, such as cod or halibut, cut into 1½-inch pieces (450 g)
- 1 pound mussels, scrubbed and debearded, with cracked or open shells discarded (450 g)
- 12 large raw shrimp, peeled and deveined, tails on or off (about 12 ounces / 340 g)
- ½ pound cleaned squid, bodies sliced into rings and tentacles left whole (225 g); substitute another ½ pound fish if squid is unavailable
- 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. Keep the fish, shrimp, squid, and mussels refrigerated while you make the broth. Scrub mussels under cold running water and pull off any fibrous beards. Discard mussels with broken shells or those that remain open when tapped. Pat the fish dry and cut it into even pieces so it cooks at roughly the same rate.
- Soften the vegetables. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, fennel, and bell pepper and cook for 7–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, tomato paste, oregano, and red pepper flakes; cook for 1 minute, until fragrant.
- Build and simmer the broth. Pour in the wine and scrape up any browned bits from the bottom of the pot. Simmer for 3–4 minutes, until the sharp alcohol smell has mostly cooked off. Add the crushed tomatoes, seafood stock, bay leaf, salt, and black pepper. Bring to a gentle boil, then lower the heat and simmer uncovered for 20 minutes. Taste and adjust the seasoning; the broth should be well flavored but not overly salty, since seafood can add briny notes.
- Cook the squid and mussels. Add the squid and simmer gently for 3 minutes. Add the mussels, cover the pot, and cook for 4–6 minutes, just until most shells open. Keep the liquid at a steady simmer rather than a hard boil. Discard any mussels that do not open after cooking.
- Add the fish and shrimp. Nestle the fish pieces into the broth and simmer for 2 minutes. Add the shrimp and cook for another 3–5 minutes, turning them once if needed, until opaque and curled. Check the thickest piece of fish with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If any fish has not reached that temperature, continue cooking briefly and check again. Avoid stirring vigorously, which can break up the fish.
- Finish and serve. Remove the bay leaf. Stir in the parsley and lemon juice, then taste the broth and add salt or pepper if needed. Ladle into warm bowls, making sure each serving includes a mix of seafood. Garnish with fennel fronds and serve immediately with crusty bread.
Tips
- Choose fresh, well-handled seafood. Buy seafood from a reliable seller and keep it cold. If using frozen fish or shrimp, thaw it safely in the refrigerator and drain and pat it dry before adding it.
- Use a gentle simmer. A rolling boil can toughen shrimp and fish and make the broth cloudy. Add seafood in stages, and cook only until it reaches the required doneness.
- Adjust the shellfish mix. Clams can replace mussels; scrub them well and cook until they open. If you cannot find squid, use extra firm fish. The stew will be less varied in texture, but the tomato-wine broth still works.
- Keep salt in check. Stock and shellfish vary in saltiness. Start with the listed amount, taste after simmering, and make the final adjustment at the end. Low-sodium stock is especially useful here.
Serving Suggestions
Serve cioppino in wide, deep bowls with toasted sourdough or another sturdy crusty bread for dipping. A simple green salad with a sharp vinaigrette balances the rich, savory broth. Put lemon wedges on the table so each person can brighten their bowl, and offer napkins or shellfish picks if serving mussels in their shells.
Variations
Use a combination of clams, mussels, shrimp, and firm white fish, keeping the total seafood amount close to the recipe’s 3 pounds (about 1.36 kg). Scallops can replace some of the fish; add them near the end and cook until opaque and firm. For a slightly spicier stew, increase the red pepper flakes gradually. For a deeper broth, replace up to 1 cup (240 ml) of seafood stock with bottled clam juice, reducing the added salt to taste. If wine is not suitable, replace it with an equal amount of seafood stock and add an extra teaspoon of lemon juice at the end for brightness.
Storage and Reheating
Seafood is best freshly cooked, but leftovers can be stored safely. Refrigerate the stew within 2 hours of cooking in a shallow, covered container and use it within 3–4 days. For best texture, remove mussels from their shells before storing and keep the seafood submerged in broth. Reheat only the portion you plan to eat in a saucepan over low to medium heat, stirring gently, until it reaches 165°F (74°C); check with a food thermometer. Avoid repeated reheating, which makes seafood rubbery. Freezing is possible for up to 2 months, though fish and shellfish may soften after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What fish is best for cioppino?
Choose a firm white fish that holds together in broth, such as cod, halibut, or lingcod. Avoid thin, delicate fillets that are likely to break apart during simmering.
Can I make the broth ahead?
Yes. Cook the tomato broth through its 20-minute simmer, cool it promptly, and refrigerate it in a covered container for up to 3 days. Bring it to a simmer before adding freshly prepared seafood, then cook the seafood as directed.
Can I use frozen seafood?
Yes, provided it has been kept frozen and thawed safely in the refrigerator. Drain and pat it dry so excess water does not dilute the broth. Add it only after the broth is simmering.
Why are my mussels not opening?
Discard mussels that stay closed after cooking; do not force them open or eat them. Before cooking, discard broken mussels and any open ones that do not close when tapped.
Is cioppino supposed to be spicy?
Not necessarily. Recipes vary by cook and seafood selection, and the heat is easy to control. Start with the listed ½ teaspoon of red pepper flakes, or omit them for a mild broth.
Can I make cioppino without wine?
Yes. Replace the wine with an equal quantity of seafood stock. Since wine contributes acidity as well as flavor, taste the finished stew and add lemon juice a little at a time if it needs more brightness.
Related
- Labneh and Za’atar: Creamy Yogurt Cheese with Herbs
- Harira Soup Ingredients: Classic Moroccan Recipe
- Milton Park Mission Burrito: Big, Bold, and Satisfying
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
Spotted an error? Tell us and we will correct it (corrections policy).