Cioppino is a hearty Italian-American seafood stew from San Francisco, traditionally made with a tomato-wine broth and whatever fresh seafood is available. This Instant Pot version delivers the same deeply flavorful, briny broth in a fraction of the time, using the pressure cooker to infuse the base while keeping the fish and shellfish perfectly tender. It’s a one-pot meal that feels special enough for company but is simple enough for a weeknight.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 1 fennel bulb, cored and thinly sliced (about 1 ½ cups / 150 g)
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 cups (480 ml) seafood stock or clam juice
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 lb (450 g) firm white fish fillets (cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 12 littleneck clams, scrubbed
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (8 g) fresh parsley, chopped, for garnish
Instructions
- Press the Sauté button on the Instant Pot and select High. Add the olive oil. Once the oil is shimmering, add the onion and fennel. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 2 minutes.
- Add the crushed tomatoes, seafood stock, bay leaf, oregano, salt, and black pepper. Stir to combine.
- Cancel the Sauté function. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook at High pressure for 5 minutes.
- When the cooking time is complete, perform a quick release by carefully turning the valve to Venting. Once the pin drops, open the lid.
- Press the Sauté button again and select High. Add the fish, shrimp, mussels, and clams to the pot, pushing them gently into the broth. Cover with the glass lid (or the regular lid left slightly ajar) and let the seafood cook gently in the simmering broth. Cook for 4–6 minutes, or until the fish flakes easily with a fork (safe minimum internal temperature of 145°F / 63°C per USDA FSIS), the shrimp are pink and opaque, and the mussels and clams have opened. Discard any that remain closed.
- Turn off the Sauté function. Stir in the butter until melted. Taste and adjust seasoning with salt and pepper.
- Ladle the cioppino into large bowls, making sure to distribute the seafood evenly. Garnish with fresh parsley and serve immediately.
Tips
- Don’t skip the wine reduction: The wine adds acidity and depth that balances the sweetness of the tomatoes. Let it bubble down before adding the tomatoes, or the alcohol will make the broth taste harsh.
- Use a mix of seafood: Feel free to substitute crab legs, scallops, or calamari for some of the fish or shrimp. Just adjust the cooking time: scallops and calamari need only 2–3 minutes, while crab legs are already cooked and just need to warm through.
- Make it gluten-free: This recipe is naturally gluten-free. Just ensure your seafood stock and crushed tomatoes are certified gluten-free if you have celiac disease.
- Don’t overcook the seafood: The residual heat of the broth will continue to cook the seafood even after you turn off the pot. Remove it from the heat as soon as the fish is opaque and the shells have opened to prevent a rubbery texture.
Serving Suggestions
Serve the cioppino in shallow bowls with crusty sourdough bread for dipping into the broth. A simple green salad with lemon vinaigrette and a glass of the same white wine you used in the recipe are classic accompaniments. For a heartier meal, serve over a bed of cooked linguine or with a side of garlic bread.
Variations
- Spicy Cioppino: Add an extra teaspoon of red pepper flakes or a minced jalapeño with the garlic for more heat.
- Tomato-Free: Replace the crushed tomatoes with an equal amount of roasted red pepper purée for a lighter, less acidic stew.
- Vegetarian Cioppino: Omit the seafood and use vegetable stock. Add chickpeas, artichoke hearts, and extra fennel for a hearty plant-based version.
- Herb-Forward: Add a sprig of fresh thyme or a pinch of saffron with the oregano for a more aromatic broth.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The flavors will meld further, but the seafood will become softer. To reheat, gently warm in a saucepan over medium-low heat until just hot, about 5 minutes. Do not boil, or the fish will break apart. For longer storage, freeze the broth (without the seafood) for up to 3 months. When ready to eat, thaw the broth in the refrigerator, reheat it, and add fresh seafood to cook as described in step 6.
Frequently Asked Questions
Can I use frozen seafood? Yes, you can use frozen fish and shrimp, but thaw them completely in the refrigerator first and pat them dry. Frozen mussels and clams should be thawed and checked for any that are already open before cooking.
What if I don’t have seafood stock? You can substitute chicken or vegetable stock, or even water with a splash of clam juice. The flavor will be slightly less briny, so you may want to add a pinch of salt.
Why did my clams not open? Clams that remain closed after cooking are likely dead and should be discarded. Before cooking, discard any clams with cracked shells or that are open and don’t close when tapped.
Can I make this in advance? The broth can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the broth and add the seafood just before serving, as the seafood is best enjoyed fresh.
Is this recipe spicy? It’s mildly spicy from the red pepper flakes, but you can omit them entirely for a completely mild stew.
Can I use a different type of fish? Yes, any firm white fish like snapper, grouper, or halibut works well. Avoid delicate fish like sole or tilapia, which will fall apart in the broth.
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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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