Cioppino is a rustic Italian-American seafood stew from San Francisco, traditionally made with a mix of whatever the day’s catch offered, simmered in a tomato-wine broth. Serving it over or with pasta makes it a truly satisfying one-bowl meal, soaking up all the flavorful broth. This recipe is forgiving and adaptable, letting you use a variety of seafood for a delicious, company-worthy dinner.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, chopped (about 1 1/2 cups / 190 g)
- 1 fennel bulb, thinly sliced (about 1 cup / 130 g), plus fronds for garnish
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 (28-ounce / 794 g) can crushed tomatoes
- 3 cups (720 ml) seafood stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 pound (454 g) mussels, scrubbed and debearded
- 1/2 pound (227 g) large shrimp, peeled and deveined
- 1/2 pound (227 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1/2 pound (227 g) Dungeness crab legs or lump crabmeat (optional)
- 12 ounces (340 g) linguine or spaghetti
- Fresh parsley, chopped, for garnish
Instructions
- Start the broth: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Deglaze and build the sauce: Pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes, until the wine has reduced by half.
- Add tomatoes and stock: Stir in the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes to allow the flavors to meld. Taste and adjust seasoning.
- Cook the pasta: While the broth simmers, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside, reserving about 1/2 cup (120 ml) of pasta water.
- Add the seafood: Increase the heat to medium-high and bring the broth to a gentle boil. Add the mussels, cover the pot, and cook for 3 minutes. Then add the shrimp, fish chunks, and crab (if using). Cover and cook for another 4-5 minutes, until the mussels have opened, the shrimp are pink and opaque, and the fish flakes easily with a fork. Discard any mussels that remain closed.
- Finish and serve: Remove the bay leaf. Gently stir in the cooked pasta, adding a splash of the reserved pasta water if needed to loosen the sauce. Garnish with fresh parsley and fennel fronds. Serve immediately in large bowls, making sure each serving gets a good share of seafood and broth.
Tips
- Seafood substitution: Use any combination of firm white fish, shrimp, scallops, clams, or squid. Avoid delicate fish like sole, which will fall apart. If using clams, add them at the same time as the mussels.
- Make it ahead: The broth (without seafood) can be made 1-2 days ahead and refrigerated. When ready to serve, reheat the broth, then add the seafood and pasta as directed.
- Don’t overcook the seafood: Add the seafood in stages, starting with the mussels, then the shrimp and fish. Overcooking makes shrimp rubbery and fish dry.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will continue to cook in the hot broth, so reheat gently.
Serving Suggestions
Serve this cioppino as a main course with a side of crusty sourdough bread for dipping into the broth. A simple green salad with a lemon vinaigrette balances the richness. For a special touch, offer extra red pepper flakes and a bottle of the same white wine used in the recipe.
Variations
- Spicy Cioppino: Add an extra teaspoon of red pepper flakes or a chopped fresh chili in step 1.
- Tomato-Free: For a lighter broth, replace the crushed tomatoes with an equal amount of additional seafood stock and a few tablespoons of tomato paste.
- Gluten-Free: Use gluten-free pasta, such as rice or corn-based linguine, and ensure your stock is gluten-free.
- Over Polenta: Instead of pasta, serve the cioppino over creamy polenta or with a side of grilled bread.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a pot over medium-low heat, stirring gently, until warmed through. Avoid boiling, as this will toughen the seafood. The pasta will absorb some broth, so you may need to add a splash of water or stock when reheating. This dish is not suitable for freezing, as the seafood becomes mushy.
Frequently Asked Questions
Can I use frozen seafood? Yes, frozen shrimp, fish, and scallops work well. Thaw them in the refrigerator overnight or under cold running water before adding to the stew. Do not thaw at room temperature.
What is the best fish for cioppino? Firm, white fish like cod, halibut, sea bass, or rockfish are ideal because they hold their shape during simmering. Avoid oily fish like salmon or mackerel, which can overpower the broth.
Can I make this without wine? Yes, simply omit the wine and add an extra 1/2 cup (120 ml) of seafood stock in its place. The flavor will be slightly less complex but still delicious.
How do I clean mussels? Scrub the shells under cold running water and pull off the fibrous “beard” (byssus threads) just before cooking. Discard any mussels that are open before cooking or that remain closed after cooking.
What is the safe internal temperature for the fish? The fish is done when it reaches 145°F (63°C) as measured with a food thermometer, or when it flakes easily with a fork. Shrimp are done when they turn pink and opaque.
Can I use canned crab? Yes, you can use canned lump crabmeat. Add it in the last minute of cooking just to warm it through, as it is already cooked.
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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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