Bouillabaisse and cioppino are two beloved seafood stews that often get confused. Bouillabaisse comes from the port city of Marseille, France, and is a fragrant, saffron-infused broth with a variety of fish and shellfish, served with rouille and crusty bread. Cioppino, from San Francisco, is a hearty tomato-based stew loaded with crab, shrimp, clams, and fish, reflecting its Italian-American roots. Both are impressive, deeply flavorful dishes that are surprisingly simple to make at home, and this article breaks down the differences and gives you a recipe that celebrates the best of both.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large onion, chopped (about 1 1/2 cups / 190 g)
- 1 fennel bulb, thinly sliced (about 2 cups / 200 g)
- 4 cloves garlic, minced
- 1/2 teaspoon (1 g) saffron threads (optional but traditional for bouillabaisse)
- 1/2 teaspoon (1 g) red pepper flakes
- 1 can (28 oz / 794 g) crushed tomatoes
- 4 cups (960 ml) fish stock or clam juice
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 bay leaf
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 lb (450 g) firm white fish fillets (cod, halibut, or sea bass), cut into 2-inch pieces
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 1 lb (450 g) clams, scrubbed
- 1/2 cup (20 g) fresh parsley, chopped, for garnish
- For the rouille (optional):
- 1/2 cup (120 g) mayonnaise
- 1 clove garlic, minced
- 1/4 teaspoon (0.5 g) saffron threads
- 1 tablespoon (15 ml) lemon juice
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, fennel, and garlic, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the saffron (if using) and red pepper flakes, and cook for 1 minute until fragrant. Stir in the crushed tomatoes, fish stock, white wine, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to let the flavors meld.
- While the broth simmers, make the rouille (if using): in a small bowl, combine the mayonnaise, garlic, saffron, and lemon juice. Refrigerate until ready to serve.
- After the broth has simmered, taste and adjust seasoning. Add the fish pieces and clams, and simmer gently for 5 minutes.
- Add the shrimp and mussels, nestling them into the broth. Cover and cook until the shrimp are pink and opaque, the mussels and clams have opened, and the fish flakes easily with a fork, about 5-7 minutes. Discard any mussels or clams that remain closed.
- For food safety, ensure the fish reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. The shrimp should be cooked through and the shellfish opened.
- Remove the bay leaf. Ladle the stew into wide bowls, making sure each serving gets a variety of seafood and broth. Sprinkle with parsley and serve immediately with rouille and crusty bread.
Tips
- Substitutions: If you can’t find fennel, use a cup of chopped celery. For the fish, any firm white fish works; avoid delicate fish like sole that will fall apart. If you don’t have saffron, it’s okay to omit it—the stew will still be delicious, just less “bouillabaisse-like.”
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, but the seafood will become more delicate.
- Common mistake: Don’t overcook the seafood. Add the fish first, then the quicker-cooking shrimp and mussels, and keep the heat gentle to avoid toughness.
- Make ahead: You can make the broth a day ahead and refrigerate it. Reheat the broth before adding the seafood.
Serving Suggestions
Serve the stew in large shallow bowls with a slice of toasted baguette spread with rouille on top or on the side. A green salad with a simple vinaigrette and a glass of the same white wine you used in the stew make perfect accompaniments. For a more filling meal, you can also serve over cooked rice or with a side of crusty bread for dipping.
Variations
- More traditional bouillabaisse: Use a mix of Mediterranean fish like red rascasse, sea robin, and conger eel, and add a few tablespoons of pastis (anise-flavored liqueur) with the wine.
- More cioppino-style: Add a whole Dungeness crab, cleaned and cracked, along with the fish. Increase the tomatoes and reduce the saffron to zero.
- Spicy kick: Add a diced jalapeño or a teaspoon of harissa paste to the broth for heat.
- Vegetarian option: Replace the fish stock with vegetable stock and add extra vegetables like zucchini and bell peppers; skip the seafood and add chickpeas for protein.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days. To reheat, gently warm in a pot over medium-low heat, stirring occasionally, until heated through to 165°F (74°C) for leftovers. Avoid boiling, which will toughen the seafood. You can also freeze the stew for up to 2 months, but note that the texture of the seafood will change upon thawing.
Frequently Asked Questions
Can I use frozen seafood? Yes, frozen seafood works well. Thaw it in the refrigerator overnight before adding to the stew. Frozen shrimp and fish are often flash-frozen at peak freshness, so they can be just as good as fresh.
What is the difference between bouillabaisse and cioppino? The main differences are the broth and the seafood. Bouillabaisse uses a saffron-infused broth with white wine and often includes a variety of fish and shellfish, while cioppino has a tomato-based broth and typically features crab, clams, shrimp, and fish. Bouillabaisse is French, cioppino is Italian-American.
Can I make this without shellfish? Absolutely. You can omit the mussels and clams and increase the amount of fish and shrimp, or add scallops. Just adjust the cooking time accordingly—scallops cook quickly.
Is it necessary to use fish stock? Fish stock adds depth and flavor that water or chicken stock can’t match. If you can’t find it, you can use clam juice, which is widely available, or make a quick stock by simmering fish bones and trimmings in water for 20 minutes.
How do I clean mussels and clams? Scrub the shells under cold running water. For mussels, pull off the “beard” (the fibrous threads) just before cooking. Discard any that are open before cooking and don’t close when tapped—they may be dead.
Can I add other seafood? Yes, this recipe is versatile. Scallops, squid, or even lobster can be added. Just be mindful of cooking times—add delicate items like squid in the last 2 minutes.
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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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